The Great Garlic Harvest!

The happy harvesters from left to right - Ben, Farmer Mark, Selah, Ally, Farmer Joanie, Mary, Katy, Molly; and down in front - Caleb a/k/a "Big Tuna"

Everyone is lined up on either side of the garlic bed. The soil has been loosened; they are pulling up the bulbs, shaking off some of the dirt and stacking the garlic on pallets.

Next, the garlic will be bunched and hung to cure for two to three weeks.

Fun Facts about Garlic:

• The first known labor strike was over garlic. Slaves forced to build the great Egyptian pyramids refused to work without a daily garlic ration.
• At ancient Greek and Roman weddings, the brides carried bouquets of garlic and other herbs instead of flowers.
• Garlic is a member of the onion family which also includes leeks and shallots.
• Garlic is considered both a vegetable and an herb.
• The first recorded writings of garlic were in Sanskrit in 5000 B.C.
• On-going medical research is confirming all the old wives tales about the benefits of eating garlic. Regular consumption of garlic reduces bad cholesterol and increases good cholesterol, helps fight respiratory infections, improves circulation and so much more.
• To remedy "garlic breath" try chewing a little raw parsley, a lemon wedge or drink green or mint tea.

Farm Store Update

We have USDA Certified Organic Apple Mint, Basil, Blackberries, Cauliflower, Collards, a variety of Cucumbers including marketmore, picklers and asian (burpless), eggplant, garlic scapes, kale, kohlrabi, a variety of Lettuces, New Zealand Spinach, Parsley, Peppers, Raspberries, Scallions, Shallots, a variety of Summer Squash and Zucchini, Swiss Chard, and our very own greenhouse Cherry and Regular Tomatoes.

We also have Conventional Corn and Conventional Peaches from March Farms.

Our USDA Certified Organic produce can be found at our farm store

located at 541 Albany Turnpike (Route 44) in Canton, CT.

You will also find us at:

Litchfield Hill's Farm Fresh Market, Saturday's 10am-1pm

Canton/Collinsville Farmers Market, Sunday's 10am-1pm

Windsor Farmer's Market, Thursday's 3:30pm-6:30pm

Food Focus - Kohlrabi

Kohlrabi tastes like a sweet turnip with a bit of a radish tang. Grate kohlrabi raw into salads, or make a coleslaw like this Kohlrabi slaw:

• 1 1/2 lbs. kohlrabi, peeled and shredded (about 4 c)
• 2 medium carrots, shredded
• 2 tbsp minced onion
• 1/3 cup sour cream
• 1/3 cup mayonnaise
• 1 tbsp dijon mustard
• 2 tbsp lemon juice
• 2 tbsp each chopped fresh dill & chopped fresh parsley
• Black pepper to taste

1. In a bowl, blend onion, sour cream, mayonnaise, dijon mustard, lemon juice, dill, parsley and pepper.
2. Add kohlrabi and carrots and toss to coat. Serve, or chill 1 hour before serving. Enjoy!

Or, make Steamed kohlrabi with lemon butter:

• 1 bunch kohlrabi
• 2 tbsp butter
• 1 tbsp lemon juice
• 1 clove garlic, minced
• 1 tbsp minced frash parsley
• salt and pepper to taste

1. Trim kohlrabi, but do not peel. Steam over simmering water, covered, 40 minutes or until tender.
2. Cool slightly, then peel and chop.
3. In saucepan, melt butter over medium heat; stir in lemon juice, garlic, and parsley. Cook 2 minutes.
4. Add kohlrabi; toss to coat. Season with salt and pepper. Serve and Enjoy!

You can also add sliced or cubed kohlrabi to hearty soups, stews, or a mixed vegetable stir-fry; mash cooked kohlrabi, mix with cooked potato, form into patties, and fry in butter. Try raw kohlrabi, thinly sliced, alone or with a dip. Peel kohlrabi and eat it raw like an apple.

Kohlrabi offers generous amounts of vitamins A and C, and emphasizes the minerals potassium and calcium. It's high in fiber and contains only 40 calories per cup.

Food Focus - New Zealand Spinach

New Zealand Spinach is not a true spinach but a warm season alternative to regular spinach. It thrives in hot weather and will not bolt or get bitter like true spinach. It has similar flavor and texture properties to spinach and is cooked like spinach. New Zealand Spinach does have a high oxalate content - it contains antioxidant carotenoids that are responsible for much of its nutrition. Because of the form they are in, it is harder for the body to digest them. By blanching the leaves, the nutrients can be converted to a form the body can easily absorb. New Zealand Spinach is valued because of its high vitamin C content. It is a good source of vitamin A, vitamin B1 and vitamin B2 and is low in fat and fiber content. Use New Zealand Spinach raw as a salad green or in any of your favorite spinach dishes, like this:

Quinoa Stir-Fry with Spinach and Walnuts:

• 1 cup quinoa
• 2 tbsp extra-virgin olive oil
• 1 tsp minced garlic
• 1/2 tsp sea salt
• 1/2 cup walnut pieces
• 1 bag (6 oz.) fresh baby spinach or New Zealand Spinach
• 1 cup grape or cherry tomatoes
• 1/2 cup freshly grated parmesan cheese
• Torn fresh basil leaves (garnish)

1. Place quinoa in small bowl, add water to cover, and swish to rinse. Pour into fine mess strainer and drain well.
2. Heat oil in medium skillet. Add quinoa. Toast, stirring, over medium heat until golden, about 10 minutes. Add garlic and cook, stirring, 1 minute. Add salt and 2 cups of water. Heat to a boil. Cover and cook over medium-low heat until water is absorbed, about 15 minutes.
3. Spread walnuts in small skillet and stir over medium-low heat until toasted, about 5 minutes. Set aside.
4. When quinoa is cooked, add spinach and tomatoes to skillet. Stir-fry over medium heat until spinach is almost wilted and tomatoes are warmed, about 1 minute. Stir in walnuts and cheese. Garnish with basil leaves. Serve warm. Enjoy!

Farm Store Update

In our farm store now...

USDA Certified Organic Raspberries and Blackberries,

USDA Certified Organic Apple Mint, Basil and Parsley bunches,

USDA Certified Organic Cauliflower, Collards, Cucumbers-marketmore, picklers and asian, Eggplant, Kale, Kohlrabi, a variety of Lettuces, New Zealand Spinach, Peppers-green, colored and hot, Scallions, Shallots, Summer Squash and Zucchini, Swiss Chard
and Greenhouse Tomatoes-cherry and regular.

We also have conventional Sweet Corn and conventional Tomatoes.

Farm Store Update

Please, please, please pass the peas...

We have USDA Certified Organic shelling peas, snow peas and sugar snap peas.

We have USDA Certified Organic raspberries.

We have bunches of apple mint, basil and parsley.

We have beets, collards, a limited amount of cucumbers, garlic scapes, kale, kohlrabi and a variety of lettuces.

We have scallions, yellow summer squash & zucchini and swiss chard.

We have our own USDA Certified greenhouse tomatoes - cherry and regular.

We also have conventional corn on the cob.

*Please note on Sunday, July 4th - we will be open 9am - 3pm.