Garlic harvest!
- springtideorganics
- Jul 29
- 2 min read
We’re nearing the end of July and are in the thick of summer. So much going on on the farm! We had a big couple of weeks with lots of new crops ready to enter the harvest schedule at last. Beans are here, cherry tomatoes are picking up speed, and the slicers are heavy on the vine! We also harvested the first few peppers, cucumbers, and eggplant to encourage the plants to produce more in these first few weeks of their seasons.
It was a big garlicky week! We had our garlic harvest party last Friday, and thanks to the help of all our volunteers, CSA members, neighbors, and friends, we got the last of the garlic pulled and most of it processed. It was a beautiful sunny morning, and we had so much fun working away and chatting. This week we’ll pick away at the last of the processing, and then our garlic fingers will fade away.
Last week we took apart the last of the old fence in preparation for the new one to go in. On Monday our friend Jake Wentzell came and operated an excavator to pound in the last 100 posts! It’s a huge chunk of the work done to have all the fence posts in the ground, but now we are feeling real pressure from the munching critters to finish up this fence for good and get all of the wire and the gates installed. They’ve had quite enough of our lettuce and carrot tops!
Here’s a recipe to welcome in bean season!
Green Bean Salad
Ingredients:
1lb green beans
½ cup flaked almonds
⅔ cup feta
2 tbs olive oil
1tbs lemon juice
½ tsp Dijon
2tbs chopped dill
1 tbs chopped parsley
Black pepper and salt to taste
Directions:
Boil water, add green beans, cook for 3-4 mins until tender. Remove from pot and run under cold water to cool them and stop the cooking process. Toast the almonds in a pan until golden. Chop the herbs. Make the dressing- in a small bowl whisk olive oil, lemon juice, salt and pepper, Dijon. Assemble salad- toss beans in dressing, plate, top with herbs, crumbled feta, and almonds.
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