Week 4

We started pulling garlic this week.  Those of you who pick up on Monday will see the start of it hanging in the metal building.  This starts the transition of that building from soil and fertilizer storage to curing and storage spot for garlic, then onions, then squash.

We had a lot of enjoyable meals this week.  It started out with a charred snap pea and burrata salad that reminded me how good snap peas can be when lightly cooked.  I seared them in a hot cast iron, but would like to grill them next time.  I was a little on the fence about whether I liked the mix of raw and cooked peas, but it does make for a more interesting texture.  The mint and lemon zest really iced the cake.  I also made a golden coconut broth with crispy tofu a great vegetarian food blog.  I increased the miso and tamari while decreasing the water a tad to make a richer, more savory broth.  The crispy tofu is easy and fantastic.  I used roasted zucchini and snow peas.  Typically when making that kind of dish I just add the veggies to the broth, but cooking them separate worked great.  One of the points of making that dish was to make extra rice for this crispy rice bowl with ginger scallion vinaigrette that we discovered over the winter and can't stop eating.  It is just so easy and really adaptable.  In the winter we used shredded daikon and carrot, but last week we used carrots, cukes and raw peas.  I love it the fried egg, but we have also topped it with salmon and grilled chicken.

Carrots
Beets
Potatoes - The plan was to give everyone the white and pink potato Warba last week and the red skinned potato Cheshire this week but we culled more Warba than expected and a few of you ended up with Cheshire.  Kelly and I both think it is the tastier of the two and you will all be getting it this week.  It has a deep yellow flesh, occasionally streaked with red and a waxier texture.  We sold out of them at market yesterday and so I dug a few this morning and snapped this pic.  I just love it when all the potatoes stay attached to the plant.  In general they aren't as big as the Warba but they are plentiful.
Zucchini
Snap Peas 
Garlic
Lettuce - Large Only