A great example of this attraction came last week when my friend Zach and I were getting ready to harvest our garlic crop on Sunday. It was a nice surprise when I found that a few folks who were traveling cross country caught up with Zach and decided to lend a hand for the day. I doubt the same crew would have helped on a plumbing job or cashiering at the local big box. Instead of just three of us digging up garlic by hand we had six, which makes a huge difference when pulling in over 1,000 heads.
|Garlic Harvest 2015 with Zach, Ryan, Loren, and our cross-country roadtripping friends|
In the CSA box:
Sun Jewel Melon: Yellow oblong things with white stripes. This is a Korean white-fleshed melon. It's ripe, but is made to be eaten when firm.
A Red Slicing Tomato
1-2 Heirloom Tomatoes: Some got a variety called German Pink (huge tomaotes) while others got Cherokee Purple variety (dark purple and green in color). These are not for cooking, but best eaten fresh.
Biscayne Pepper: A light green and long pepper. This is a sweet pepper.
Big King Arthur Pepper
Dozen Sweet Corn
Bunch of Carrots
Merino Garlic: This is still officially fresh garlic since it hasn't cured. You may find it a bit stronger than garlic which is completely dried down.