news from the farm…
hello friends! this week we’re getting ready to do our first big bulk harvest: garlic! garlic harvest is a big job, and will take the entire crew several full days to get it all done and set out to cure. we let it cure for 2-4 weeks in our garlic barn and greenhouse, whose good air circulation and shade make them great for curing. we love growing garlic on the farm, and grow quite a lot of it. not only do we keep you, our wonderful sharemembers, in good supply, but we grow enough to ensure that we have plenty of garlic seed for next year.
as some of you may know, the garlic we grow is lovingly called “doc’s german”, named after both it’s original variety and my farming mentor, Michael Doctor, who saved the seed for 20+ years before i started Next Barn Over. we’ve been growing and saving this garlic for the last 9 years here at NBO, which means that this seed has been grown and saved in our farm family for over 30 years! doc’s german is delicious, hardy, and truly a pleasure to grow. you won’t be seeing the garlic until it’s cured later in the summer, but you are in for a treat!
above: view of the gorgeous Connecticut river from behind one of our fields ~
below: Lily seeding in the greenhouse
in the share this week:
- in the share room:
- head lettuce
- leaf lettuce
- cooking greens: kale, chard
- mix and match:
- summer squash
- starting soon! melons & tomatoes
- pick your own:
- green beans
recipes by mira
calabacitas are a staple dish in Mexican cooking, and i learned to love them while growing up in New Mexico. simple, quick to prepare, and light, calabacitas are all about the sweetness and flavor of these tender summer vegetables. make them as an accompaniment to fish or chicken, as a filling for enchiladas or tacos, or eat them on their own atop warm white rice.
*wash and chop several zucchini and summer squash into ½” chunks
*dice 1-2 fresh yellow onions
*smash and slice 2 or more cloves of garlic (to taste)
*in a large saute pan, heat a generous glug of olive oil over medium heat. add the onions and a big pinch of sea salt, and saute until the onions become translucent (5-8 minutes)
*add the garlic and saute about 30 seconds, then add the chopped zucchini and squash, some fresh grated pepper, and a handful of chopped fresh oregano (or a few pinches of crushed dried oregano)
*saute about 7 minutes, until the zucchini and squash are starting to soften and have some brown on them
*taste for seasoning, and enjoy!
herbs in flower at the home barn
(top: sage in blossom; bottom: flowering dill)