Market plans, 7/17


Garlic! Finally. We’ll be bringing the first sets of diverse cured heads to market this weekend, though they probably won’t be the full set of twelve varieties (several are still curing). Still, we’ll be kicking off our garlic tasting challenge, asking customers to buy two different heads and do some head-to-head tasting under controlled conditions, data sheets and all, and report back to us so we can build a database of customer experiences and opinions on the varieties. Participants will be entered into drawings for prizes such as free garlic later in the season, and all will be invited to an on-farm event in September.

Also, on Sunday, we’re holding a garlic tasting event for a small set of friends and customers, and will post the results next week. This will be great fun, and a nice sequel to our earlier tasting event.

Garlic is one of our favorite and most distinct products, and we’re thrilled to begin the 2010 sales season after 9 months of growth and management.

We might have just a few jalapeno peppers. Epazote might make a token appearance, along with summer savory.


Fin de Bagnol filet beans, diverse cucumbers, zucchini/summer squash, basil, purslane, parsley, scallions, and maybe some fennel.

On the topic of cucumbers, these are producing wonderfully right now, so consider diversifying your use of this delicious summer item. We love using cucumber slices in place of bread, crackers, or chips, as crisp delivery vehicles for cheese, salsa, or other dips. Cucumber sliders composed of two slices filled with soft cheese or other items make an attractive and refreshing summer meal, and cucumbers dipped in salsa are just delightful. Our cukes will last a while in the refrigerator, so stock up for snacks and meals all week.

The current heat should push many items toward maturity, including cherry tomatoes, edamame, okra, peppers, tomatillos, and more.

We checked out the produce prices at local grocery store the other day, and were bemused by some of the options. Two shrink-wrapped organic zucchini for $5? Even we don’t charge nearly that much, and ours are far fresher and better. Ratty-looking fennel with brown leaves for not much less than our fresher, albeit smaller version. Every time we visit the produce section of a store (which happens about quarterly) we’re rejuvenated with pride in the freshness of our products. Half the stuff seriously looks like it’s been on the truck and in the warehouse for weeks. It’s always worth considering that good produce from reputable vendors at a farmers market will last you a week or two, taking the pressure off needing to use things right away. Shop for the week, not just the weekend.

One thought on “Market plans, 7/17

  1. I'd definitely be interested in grabbing some more purslane; the salad that I used it in last week was great.On a side note, I've been hauling most of my weekly produce purchase from the market to my room at the residence inn in KC, and doing 95% of my own cooking (breakfast, lunch, and dinner). The great thing about produce, especially the items available this time of year, is that you need to do so little to it. I have plenty of time for a great dinner, plus enough time to prepare a lunch for the next day, in the evenings, even after a full work day.