The Great Garlic Pull

8:41 PM Adrian 0 Comments

It has begun!  Will this mean that there is a coming garlic party?  Maybe!

Our garlic's above-ground greens are dying back which means it's time to pull them all up, and dry and cure their bulbs.  We have been pulling them in by the truckload, stacking up crates of our many varieties in our little greenhouse.  Interested in what varieties we grow?  Check them out on the linked garlic picture in the column on the left! 

Soon we will be shipping them out for folks all around the country (and the world!) to grow their own garlic whether it's for their own large operation farm, or their backyard garden.  Some garlic, of course, will make it to the CSA table!  Not yet, though....but soon!

What to expect:

  • Leeks
  • Green Onions
  • Red Onions
  • White Onions
  • Kale
  • Collards
  • Carrots
  • Zucchini
  • Yellow Zephyr Summer Squash
  • Potatoes

This past week out here at the Echollective has brought us an explosion of BUGS....Japanese beetles to be specific.  Our holy kales and collards are now SUPER holy (again....not blessed by a Rabbi holy) and we apologize in advance if the appearance of your greens are less than satisfactory, we are working on it!  Japanese beetles are the bane to any farmer, and there are only a few tricks to keep them at bay, a few of which may try our hand out here.

With that said, there is so much to do as we have reached the peak of CSA season....we are practically halfway through the 20 weeks!  We hope it has been fantastic so far.

Hope to see you at market!


Orange Glazed Carrots (

  • 1 lb baby carrots
  • 1/4 cup orange juice
  • 3 tbsp brown sugar
  • 2 tbsp butter
  • 1 pinch of salt 
  1. Place carrots in a shallow saucepan, and cover with water. Boil until tender. Drain, and return carrots to pan.
  2. Pour orange juice over carrots, and mix well. Simmer over medium heat for about 5 minutes. Stir in brown sugar, butter, and salt. Heat until butter and sugar melt.

Crunchy Zucchini Rounds With Sun-Dried Tomatoes and Goat Cheese (

(*This may also be done with the Yellow Zephyr Summer Squashes, mind you!)


  • 2 zucchini
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 ounces sun-dried tomatoes, packed in oil (about 24)
  • 3 ounces goat cheese
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons extra-virgin olive oil


1. Slice zucchini into 1/4-inch-thick rounds. (You should have about 24 slices.) Lay out on large platter; season with salt and pepper.
2. Place a sun-dried tomato on each slice, then top each tomato with a pinch of goat cheese. Sprinkle tops with chopped chives, and drizzle with extra-virgin olive oil; serve.

Southern Style Collard Greens Recipe (

  • Prep time: 10 minutes
  • Cook time: 2 hours
While you can make this recipe with chard, kale, turnip or mustard greens, they cook much more quickly than collards, so cut the cooking time to 30 minutes.


  • 2 Tbsp bacon fat, lard or vegetable oil
  • 1 medium onion, sliced from root to tip
  • 1 ham hock
  • 2 garlic cloves, smashed
  • 1 quart chicken broth
  • 1-2 cups water
  • 8-10 cups chopped collard greens, about 2 pounds
  • Vinegar and hot sauce to taste


southern-collard-greens-1 southern-collard-greens-2
1 Heat the bacon fat in a large pot set over medium-high heat. Saute the onion in the bacon fat, stirring often, until the edges begin to brown, about 5 minutes. Add the ham hock, smashed garlic, chicken stock and water and bring to a simmer. Cover and cook for 1 hour.
southern-collard-greens-3 southern-collard-greens-4
2 Add the collard greens to the pot and cook until tender, another 45 minutes to an hour.
southern-collard-greens-6 southern-collard-greens-5
3 To serve, fish out the ham hock, pull the meat off the bones and chop. Mix the meat back with the greens and serve with vinegar and hot sauce at the table.
Yield: Serves 4-6 as a side dish.

Please tell us if you can't identify something on the market table, don't know what to do with a particular item, have a food allergy we should know about, or if you have other questions or comments. We love to hear from you! 

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