CSA 2018: Week 6

REMINDER: NO CSA DISTRIBUTION NEXT WEEK! 

The last few weeks have been busy, fruitful, and exciting here at Victory Farm. Most notably, Adam got married! Yayayayayayayayayayay! The wedding was amazingly beautiful and it was such a gift to be part of these two badass humans' love story. Soon after the wedding they headed out to Greece for their honeymoon and are having a well-deserved, wonderful time.

Out on the farm, we've been trying to keep up with the weeds, seeding our fall roots, struggling with (and learning lots about) equipment malfunctions, transplanting more fall broccoli and cabbage, hilling potatoes, and slinging TONS of veg at the market. Since the nights have still been chilly our fruiting crops like tomatoes, peppers, eggplant, and cucumbers are poking along (despite this anxious farmers' encouragement and threats), but these hot days and warm nights will get us where we need to be! Just a little longer, my friends!

This week's share turned out to be unusually green for July, but we are finishing up the last of our spring crops so we needed to load you up! We included our final harvest of spring broccoli and arugula, along with sweetheart cabbage, Italian parsley, zucchini, crisphead lettuce and fresh garlic.

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Sweetheart cabbage, also called pointed, conehead or Hipsi cabbage is a German cabbage bred specifically for sauerkraut. It has a sweeter flavor and juicier texture than traditional, round cabbage varieties. Though sweetheart cabbage shines in sauerkraut, we grow this variety for its awesome flavor and versatility. It's great in slaw, stir fry, tacos, salads, braises, and on the grill. You can use this unique veggie interchangeably with round cabbage, so don't be nervous! 

 Article: Fresh Garlic and What To Do With It

Article: Fresh Garlic and What To Do With It

The fresh garlic that you see in your share this week is our third iteration of garlic for you: first green, then scapes and now fresh! We just harvested this garlic yesterday so when I say fresh, I mean it! Newly harvested, uncured garlic has a little sweeter, less sulfur-y flavor and moister texture than the dried, cured garlic you're likely used to eating. You guys will be getting plenty of cured garlic from us throughout the rest of the season so I would get going and eat the fresh stuff now. Just chop the stem and leaves off and use them in broth or something; then you can use the bulb and the cloves inside just like cured garlic, though the peeling process will be a little different. But I have TOTAL faith in you! Check out this article for more detailed instructions.

REMINDER: NO CSA DISTRIBUTION NEXT WEEK! 

As always, thank your for all of your love, patience, and food creativity. Tomatoes are coming soon, I promise. I hope you have a wonderful week off from veggie madness and we will see you all on Wednesday, July 25.