Week 7; July 20, 2023
What’s in the box?
notes on the box.
These beautiful potatoes are from our friends at Threshing Table Farm. They had a bumper crop while we -once again- had our potato plants eaten to nothing by potato beetles. They were kind enough to let us trade some harvesting of potatoes for potatoes for you all. We love these so much for potato salad and potatoes with butter and parsley. Yum!
Did you know that you can freeze garlic scapes?! I just learned it and you can bet I’m going to be freezing so many for soup, stir-fry, and roasted veggies this Winter. Simply cut them into inch size pieces and place them in a pastic bag, squeezing out as mich air as possible for freezing. Alternately, you can pulse them in your food processor with some olive oil and freeze in cubes for later. I adore having prepped garlic in the Winter.
cosmic wheel creamery cheese shares.
This week I included fresh cheddar cheese curds and an aged cheddar wedge. Fresh cheese curds are part of the process of making cheddar cheese. Tiny curds are drained, formed into slabs, then milled into cheddar cheese curds in a process called cheddaring. These milled curds are salted and can be enjoyed fresh or pressed with a lot of pressure to form wheels that are aged as cheddar cheese. Our curds are pasteurized for fresh eating, but the aged cheddar is made from raw milk. This is probably my favorite batch of aged cheddar that I’ve made and I hope you enjoy it, too!
recipes.
on the farm.
Thanks so much to all who came out for the farm tour day! We weren’t sure how many people to expect and we heard it was a great turnout! Josh and I were both at markets, so we missed much of the tour time, but big thank you’s to Otto, Mattie, Charlotte, and Andrew who held it down here!
This week is our big garlic harvest! Josh really loves growing garlic, so we decided to grow for a seed contract. Garlic that doesn’t meet the size requirement for seed (the hugest heads) will be coming your way! I don’t know about you guys, but we use a lot of garlic around here. I hope you are still enjoying the scapes. They are a great stand-in until the heads of garlic are cured, sorted, and ready to go out.
