June 21st, 2013

I feel like summer sneaks up on me every year. The summer solstice is on the 21stand officially marks that summer has arrived. Here at Sugar Creek we have been doing a variety of summer activities to correspond with the season. We pulled up all of the sugar snap peas (that were a joy to have this spring) and planted late tomatoes in their place (pic below). We just planted another round of cucumbers and squash out in the roadblock as well as some Seminole pumpkins, which are superb pie pumpkins! Summer also means we have to be on top of our harvest game. Every other day requires harvesting all of our squash, zucchini, and cucumbers; otherwise the fruits will become too large and inedible. I am always surprised by the amount of fruit the plants yield in just a few days time. This week we also started harvesting garlic.
We pulled all three beds of our Russian red garlic out of the ground. Garlic is ready to be pulled when the bottom leaves of the plant start to turn brown, which is usually late June or early July. We use a mini pitchfork to loosen the soil and then simply pull up the bulb. As we pull we make piles of ten bulbs, which we tie together with twine to make a bundle. We do this so we can cure them. Garlic can be eaten fresh but to ensure the longevity we cure them in the barn for a few weeks, or until the stalks lose moisture. The bundles are hanging from the rafters out of the sun and there is a fan in the barn to create air movement (pic below). In a few weeks the garlic will be cut down, cleaned up and be market ready.

Hope you have a great weekend,

Ann and the Sugar Creek Crew

Shaved Squash Salad via: Farmhouse Delivery Blog

1 pound mixed summer squash, sliced very thin
1/4 c. basil leaves, coarsely torn
1 small red onion, sliced thin
juice of 1/2 lemon
1/3 c. olive oil
salt & pepper
1 Tbs. creme fraiche or sour cream
salt & pepper
1/4 c. sliced almonds, toasted
1/4 c. ricotta salata, grated

Combine squash, onions, and basil in a bowl.  To make dressing, whisk lemon juice and creme fraiche in a small bowl.  Drizzle in olive oil while whisking constantly, until emulsified. Toss squash with dressing, almonds and ricotta salata.  Serve immediately.

Smashed Potatoes with Chives via: Food Network

3 pounds medium-size unpeeled baby potatoes
6 tablespoons unsalted butter
1/2 cup thinly sliced fresh chives
Salt and pepper

Place potatoes in a large pot, cover with salted water by at least 3 inches and bring to a boil. Cover and cook potatoes until fork tender, about 30 minutes.
Drain potatoes. Return pot to stove over medium-high heat and add butter. When butter foams, add drained potatoes and stir to coat. Smash each potato just to break the skin and cook until golden brown. Stir in chives, season with salt and freshly ground black pepper and serve.

 Garlic curing in the barn
Out with the SugarSnaps, in with the Fall tomatoes!

No comments: