October 31st, 2013

The Red Sox won the World Series and it’s time to plant garlic for next year. Garlic is one of the few vegetables that will be planted in the fall and harvested in the early summer. We have saved a few pounds of different varieties and will break them into singular cloves in order to plant them out. Once in the ground we will mulch the area really well giving the clove a little more insulation and weed suppression for the months ahead. Not long after planting, usually a couple months, the first sprouts come out of the ground and grow until spring. Then most of the energy will go into producing a bulb, which we will harvest and then repeat the cycle all over again. I am looking forward to putting the garlic in the ground, I feel like all we have been doing lately is cleanup and maintenance. It will be fun putting a plant into the ground again and begin growing for next season.

A fun note about garlic: at the market in Clemmons I was shown a Martha Stewart video where she shakes a blub of garlic in a bowl and in about 30 seconds the garlic is in cloves and most astonishing peeled. At first I was very suspicious but one of our customers tried Martha’s method and it and it works! Martha is amazing. Check out the video!

Have a great weekend,
Ann and the Sugar Creek Crew

The Best Sauteed Bok Choy via: http://www.food.com/recipe/the-best-sauteed-bok-choy-280807

1 head bok choy, sliced, both white and green parts
1/3 cup onion, diced
1/2 tablespoon grated gingerroot
1 teaspoon olive oil
1/2 teaspoon dark sesame oil
1 teaspoon fish sauce
1 tablespoon rice vinegar
1 1/2 teaspoons sesame seeds
1/4 cup chicken broth
crushed red pepper flakes

Rinse and drain bok choy and set aside.
Sauté onion and ginger in olive oil and sesame oil until onion is tender.
Add remaining ingredients and sauté for about 8 minutes.

Sauteed Radishes via: http://www.thedailygreen.com/healthy-eating/recipes/1724

1 tablespoon margarine or butter
1 to 2 bunches radishes (about 1 pound with tops), trimmed and each cut into quarters or halves if small
Salt and coarsely ground black pepper
1 tablespoon chopped fresh dill

1. In nonstick 12-inch skillet, melt margarine over medium-high heat. Add radishes, 1/4 teaspoon salt, and 1/8 teaspoon pepper; cook 14 to 15 minutes or until radishes are fork-tender and lightly browned.
2. Remove skillet from heat; toss radishes with dill and transfer to warm serving bowl.

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