July 25, 2017
[This past weekend, Farmer Kohei entered a fundraising Grill-Off competition,
organized by the Asian American Resource Workshop. He and Farmer Lucas
took First Place, featuring the farm’s tasty produce!!
Clockwise from left: grilled sweet miso glazed eggplant w/ scallion;
grilled emu onigiri stuffed with quail egg; Grill-Off First Place “medals”]
Fresh, uncured garlic heads
Rainbow Swiss chard
Lettuce (all except Revere + FANG)
Red beets (all except Revere + FANG + Providence)
Cucumbers (only Revere + FANG)
Eggplants (only Revere + Providence + FANG)
and either Chicken, Duck, or Quail Eggs
I’M BAAAACCKKKK!!! It’s me, Judy–a friend of MGF, here! I was the default writer of the MGF blogs way back in its first year, and I took a break to birth and nurture a baby into the world (who also makes a feature in some of the farm photos every now and then :P). I hope to write for you all again as a guest blogger; you may also see me keeping up with some of the MGF Facebook page photos and posts to keep it interesting. It’s a process of trying to keep up on social media while the farmers and friends and volunteers help to keep the daily farm life going…so sometimes our social media isn’t as instantaneous as this unlimited data, smart phone-wielding culture seems to crave. So if there are other folks interested in being a guest blogger, let us know!! And continue tagging your Movement Ground Farm related photos if you use Facebook or Instagram (yes…MGF is now on the Instagram!).
[pictured: the curly green stems overflowing from the basket are garlic
scapes–an actual picture from the MGF stall at West Newton’s Farmer’s Market]
Anyhow, let’s get back to this week’s CSA farm share bounty!
Farmer Kohei wants to emphasize how AMAZING some of the plants are to continue to supply us with something edible, in different forms from the same plant. For example, the zucchini plant is sought for not only its zucchini, but its young ‘squash blossoms’. But let’s talk about the GARLIC plant. In its early growth, usually around spring and early summer, the ‘garlic scape‘ is picked off to help the garlic bulb to bulk up. The garlic scape is the flowering bud of the plant. Some places simply discard them after plucking them off, but since it is edible and tasty, why not use it!? Last week was probably the last of them, as the garlic plant is maturing. What we have still are the fresh, uncured garlic heads, or the bulbs of the plant.
[pictured: fresh, uncured garlic heads similar to what you received this week]
They are freshly picked out of the ground and are ‘uncured’, which means they have not been air dried for long term storage stability (even if that storage is just your kitchen). Fresh, uncured garlic is moister than the cured product you’d find at your typical market. Because of this, you may find the “skin” to be a little tougher to peel, as it hasn’t acquired the dry, papery skin of its cured “sibling”. As the garlic plant continues to mature, the bulbs will be harvested to be air dried and cured so that it can be enjoyed through the MGF season (I hope there’ll be plenty to be enjoyed months later!).
Best to keep it in a dry, airy place away from sunlight and heat. Store it by itself in a single layer (not stacked with other garlic). Keep the stalk on until ready to use.
Cook as you would with cured garlic. Puree or chop it up for marinades, salad dressings, dips, sauces, etc. Chop it up to help flavor a stir fry or soup. If you don’t often use garlic in your cooking, a good way to use up some of your garlic is by making:
- A version of pesto. Blend olive oil, garlic, a handful of MGF herbs, salt + pepper to taste until salsa consistency. Can be used on pasta, as a finish for your desired protein, a rub for your meat or fish, a dip for bread, or stir into your omelette while cooking.
- Fried Garlic. Mince it all up, heat up a small pot of your choice of oil (enough to just cover the garlic) over medium heat. Once the oil is hot enough, throw in your minced garlic and stir. Be careful not to burn and continue to stir. Once it is a a golden in color (think the color of the outside a loaf of bread), you’re done. Wait until cool, pour into a lid container, and store in fridge. Use it to top off your soups, add to salad dressing, dress up your instant noodles, pasta, scrambled eggs or omelette, etc.!
- Or roast it whole (see picture below)! It’s yummy spread onto bread.
[Linked recipe & photo courtesy of Food Network]
Garlic & Herbs
Here’s a Gardener’s Summer Marinade recipe via Colibri Homestead blog. Throw in your Thai basil for a fresh, herb twist.
Chard Tortilla Española (aka frittata) recipe via TheKitchn blog. Just substitute swiss chard for rainbow chard, and double the chard amount for a leafier frittata. Use the chard stems by thinly chopping and cooking with potato onion mixture to soften it.
Use the chard as a wrap in place of lettuce, tortillas, or rice paper (for spring rolls) and eat as you normally would! Try these tips for Rainbow Chard Wraps via Happy Whole Living blog. If you don’t wanna bother steaming the leaves to make it more pliable, pop it into the microwave with splashes of water in between each leaf layer for about 2 minutes. There’s many filling options, so get creative! Use leftovers as your filling and roll up it up as a new meal.
Cook it simply by roasting it and eating with only a few seasonings like in this TheKitchn blog recipe with Tips: How to Roast and Peel Beets. And you can add it to salads, add it to a mozzarella and tomato salad, or pickle them.
Chinese or Japanese Eggplant
Here’s a tasty Miso Glazed Eggplant recipe via Busy in Brooklyn blog. It’s similar to a recipe Farmer Kohei used for his grilled sweet miso glazed eggplant skewers to win the Grill-Off competition (as pictured in the top most photo). You’ll have to take my word for it, it was REALLY good! And try making eggplant “pizzas” by slicing it lengthwise in 1/4″-1/2″ width. Add sauce and some shredded mozzarella, then bake at 375°F for about 10 minutes or until fork tender.