PVF's 2015 Spring/Summer CSA, Week 13: Featuring Garlic
Potomac Vegetable Farms
9627 Leesburg Pike Vienna, VA 22182

Autumn Approaches

Farm Notes is new with stories about leaving home, coming home, and making home.

Remember to pick up herb and culture shares this week!

We picked our first tiny bit of arugula this weekend. Our kitchens are filled with canning jars and pots and piles of produce. Our freezers are just starting to bulge a little bit. The mornings are cooler and the days are shorter. Folks stocked up on garlic and asked for kale at the markets this weekend, and I've been very happily munching on the first apples and pears of the season. The shift is happening... Autumn is coming. Its always this way, with the sense of slowing and the peak of summer simultaneously upon us. I think it's nature's way of forcing us to appreciate and preserve what we can of the summer bounty, despite the long farm hours and weary bodies. We know the abundance and the season will end, and, because we can feel the promise of winter's rest in the cool morning air, we happily stay up late with our faces steaming over the bubbling canning pot while dreaming of soup season, knitting, and lazy mornings.

The Annual CSA Farm Tour will be held on Monday, September 7 from 3-5pm at the Vienna farm for all CSA members. This  year  we’re  going  picnic  style!  In  addition  to  our
traditional hayride farm tour and self-guided walking tour, we’re asking everyone to bring a snack and a picnic blanket to share. We’ll sprawl out, soak in some late summer sun, let the kids run amok, and snack on tasty goodies.

The farm tour will be held at our Vienna farm location. Meet  at  the  roadside  stand  and  we’ll  venture  out  from there. There  will  be  limited  circuits  of  the hayride,  so please be prompt.

Please RSVP to if you plan on attending.

Autumn CSA registration open to all. We will close pick up locations as they fill up, and then close the CSA registration as a whole once we hit our limit. If you would like to purchase an autumn share, you must send an email to Hana ( with FALL SHARE in the subject line and with clear instructions about what you want (share size, eggs, bread, flowers, herbs, cultures). You cannot register yourself, as active members cannot change their own accounts. Information about Autumn share options is here.

Tomato seconds are still available. Each 25 pound box is $25. Quantities are limited, so you must reserve your boxes. You pick up your box at the roadside stand during regular stand hours (Tues-Sun).

Email and let me know what day you would like the tomatoes, on which farm you want to pick up, and how many boxes you would like. I'll confirm that we have them, and then you can come pick them up at the roadside stand on the designated day. You must receive a confirmation email from me in order to pick up tomatoes.

Happy Eating!

In The Bag
Week 13 (of 16), August 30, 2015
Featuring Garlic


(do not refrigerate)
Cherry Tomatoes
(do not refrigerate)
Juliet Tomatoes (do not refrigerate)
Garlic (do not refrigerate)
Spaghetti Squash (do not refrigerate)
Mixed Mustard Greens







Garlic is another member of the Allium family along with onions, chives and leeks. You have seen it in three forms this season: garlic scapes, green garlic, and now cured garlic. Our garlic is potent with a flavor like nothing you've had from grocery store garlic. Garlic is a wonderful seasoning to add aroma, taste, and added nutrition to your dishes. It is best to add it towards the end of the cooking process to retain the maximum amount of flavor and nutrition

Garlic is a great source of manganese, vitamins B6 and C, and selenium. It is rich in a variety of powerful sulfur-containing compounds that are responsible for its characteristically pungent odor and also the source of many of its health-promoting effects. Garlic has been found to be excellent for our cardiovascular systems, have anti-inflammatory benefits, have antibacterial and antiviral benefits, and prevent cancer. Eat it liberally!

If garlic is used in cooked dish, add chopped garlic towards the end of the cooking time to retain maximum flavor and nutrition. Too much heat for too long will reduce the activity of the health-promoting sulfur compounds that have formed by letting it sit for 5-10 minutes; it will also make garlic bitter. Therefore expose garlic to heat for as little time as possible (5-15 minutes).

Preserving Garlic
Can it
Pickle it
Preserve in oil with a pressure canner

Refrigerator Garlic Pickles
Loosely fill a glass jar with peeled garlic cloves. Add enough red or white wine vinegar to cover the garlic and then add about one tablespoon of sea salt per cup of vinegar. Dried (not fresh) herbs such as red pepper flakes, bay leaves, and oregano may be added to taste. Cover the jar with a tight-fitting lid and shake to distribute the salt and herbs. Refrigerator garlic pickles will keep almost indefinitely in the refrigerator, as long as the garlic remains submerged in the vinegar.

Freeze it
Garlic can be frozen in a number of ways:
1. Chop the garlic, wrap it tightly in a plastic freezer bag or in plastic wrap, and freeze. To use, grate or break off the amount needed.
2. Freeze the garlic unpeeled and remove cloves as needed.
3. Peel the cloves and puree them with oil in a blender or food processor using 2 parts oil to 1 part garlic. The puree will stay soft enough in the freezer to scrape out parts to use in sautéing. Freeze this mixture immediately - do not store it at room temperature. The combination of the low-acid garlic, the exclusion of air (by mixing with oil), and room-temperature storage can support the growth of Clostridium botulinum.

Dry it
Dry only fresh, firm garlic cloves with no bruises. To prepare, separate and peel the cloves. Cut in half lengthwise. No additional pre-drying treatment is necessary. Dry at 140 degrees for 2 hours, then reduce heat to 130 degrees until completely dry or crisp. If desired, garlic salt may be made from dried garlic. Powder dried garlic by processing in a blender or food processor until fine. Add 4 parts salt to 1 part garlic powder and blend 1 to 2 seconds. If blended longer, the salt will become too fine and cake together in clumps.

Garlic Vinegar
To make garlic vinegar, take a bottle of white or red wine vinegar and drop in either whole or chopped garlic. Use as much garlic as you wish, as long as it is completely submerged in the vinegar. Store your garlic vinegar in the refrigerator and use both the vinegar and the garlic in salad dressings or any dish that calls for both vinegar and garlic. Garlic vinegar will keep, refrigerated, for about four months. If mold develops, discard the mixture.

Garlic Salt
Place dried garlic in a blender and process it until it turns to powder. Add four parts sea salt for each one part garlic powder and process for just a second or two to combine the two ingredients. Do not process the garlic salt too long because it will cake. Store the garlic salt in an airtight glass jar.

Garlic Powder and Garlic Paste
When stored, fresh garlic begins to spoil and grow soft, that's a great time to turn it into garlic powder or garlic paste. To make garlic powder simply cut up the cloves into thin slices and spread them into a cookie sheet that has edges to contain the garlic. Bake the garlic slowly in a 150-degree (Fahrenheit) oven for an hour or so, turning the garlic regularly so that the cloves dry uniformly.

When the garlic is dried you may place the dried pieces in a blender or food processor to turn the garlic into powder. Consider adding additional spices such as hot pepper flakes or curry powder for different garlic seasonings. Store the garlic powder in tightly sealed jars.

Garlic paste is extremely easy to make and functions as both a spice and a thickener for soups and sauces. To make garlic paste, mince the garlic cloves and then flatten with the broad edge of a knife. A rolling pin can also be used to crush up the garlic into paste.


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