|It’s Curing Time|
This week we harvested two of our main storage crops and set them to cure. That’s right, in one to two months we will have onions and garlic available for purchase!! We are so excited because these two crops take SUCH a long time to mature. The onions were planted in March while the garlic was planted LAST OCTOBER! That’s a long time to wait but we promise it is so worth it.
Now that we have harvested half of our onion crop and nearly 1300 bulbs of garlic, it is time for them to cure. Why do we cure these crops? They are considered storage crops meaning they have a long shelf life. They only have a long shelf life though if they are harvested at the right time and are allowed to dry in the proper environment. We have the onions laid out on pallets with chicken wire to allow air flow while we have the garlic hanging from mesh fencing. A fan is keeping the air moving within our large red barn. It will take several weeks for the moisture content to go down enough to allow maximum storage time and enhance their flavor.
|CSA Products and News|
|Vegetable Share Contents:|
Bread Share: Dinner Rolls
Classic rolls, super soft and sure to be a crowd-pleaser! Consider slicing it think for miniature grilled cheeses.
Enriched with grass-fed milk, sorghum syrup, and local sunflower oil.
Ingredients: Wheat flour, organic milk, sunflower oil, sorghum syrup water, sourdough starter, salt, malted barley, yeast.
Net weight 11 ounces.
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|Recipe of the Week: Green Bean Casserole|
1 lb green beans
1 can condensed cream of mushroom soup
1/2 cup milk
1 can fried onions or 2 cups bread crumbs
1 cup shredded cheddar cheese
1. Preheat your oven to 350 degrees
2. Cook the green beans and add them to a bowl with the condensed soup, milk and 1/2 cheese. Mix well.
3. Add the ingredients to a greased casserole dish. Top with 1/2 fried onions.
4. Bake for 30 minutes. Stir the mixture in the casserole dish then top with remaining cheese followed by remaining fried onions. Bake 5 minutes more until onions are golden brown.