Garlic Planting Season!

4:13 PM Adrian 0 Comments

Greetings, all you local farm supporters, CSA members and Echollective blog followers out there!

Fall CSA continues, and although we've seen the coldest days of autumn yet, it looks like we'll be getting a little "hiccup" of warmth here soon!  We are also expecting our first autumn storm to arrive this week, a precursor to that classic wetness that always happens in the fall, long before the temps are low enough for them to turn into flurries or blizzards.

IMPORTANT NEWS/CHANGES!  Yes Fall CSA of course is still happening (we have four weeks or so left) but pickups will be changing.  Please take note!  Iowa City Farmer's Market and NewBo Markets officially ended last weekend, this Wednesday being the last official IC market.  So Wednesday pickup folks, your pickup won't change this week but next week, your pickup will be changing to a new one at a new location!  Saturday folks, you will be picking up this Sat. NOT at the ICFM (nobody will be there, just a bunch of people's parked cars), but at the new pickup.

New pickup: where is it? 
Our new market location will be at 1003 Ginter Ave., Iowa City; a.k.a. Farmer Derek's house!  Saturdays from 10 am 'til 12:00 PM, starting this weekend. 

*Please get a hold of us if for some reason the Ginter pickup on Saturday won't work for you!

And hey, if you're not a CSA member, feel free to come over and visit us for chat and some veggies anyway!  Hope to see you there!

What you CSA'ers will find this week:

  • Braising Mix
  • Garlic
  • Leeks
  • Onions
  • Kale bunch
  • Potatoes
  • Sweet Peppers
  • Fall Greens Mix
  • Apples
  • Daikon Radishes
  • Winter Squash (Delicatas and Butternuts)

By the way, this could be one of our last weeks for sweet peppers (yep, we still have them!) so folks, we're serious: grab as many sweet peppers as you can handle!  At this point we are keeping them around for storage and their days are numbered.

Also, another great announcement: the season for Garlic planting is here!  And we could really use the help.  Want to learn all the ins and outs of planting garlic?  Well, you can learn from us for free by coming out and helping us this Sunday!  Contact us if interested, we could use all the help we can get!

With that said....hope to see you at Ginter this weekend, and perhaps even out at the farm for garlic planting!!!


Sweet Baked Delicata Squash (

  • 1 tbsp butter, or as needed
  • 2 large delicata squash - halved lengthwise, seeded, and cut into 1/4" slices
  • 1/2 cup brown sugar
  • 1/4 cup honey
  • 1 tbsp ground cinnamon
  • 2 tsp ground ginger
  • 1/4 tsp salt
  1. Preheat oven to 350 degrees F (175 degrees C). Generously butter a baking dish.
  2. Spread squash slices into prepared baking dish.
  3. Bake in preheated oven for 15 minutes.
  4. Stir brown sugar, honey, cinnamon, ginger, and salt together in a bowl; drizzle over the squash.
  5. Continue baking squash in oven until completely tender, 15 to 20 minutes more.

Goat Cheese with Bell Pepper Dressing (

4 tablespoons olive oil, divided
1/4 cup diced orange bell pepper
1/4 cup diced red bell pepper
1/4 cup diced yellow bell pepper
4 large garlic cloves, thinly sliced
2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried rosemary
1/2 teaspoon coriander seeds, crushed
1/4 teaspoon fennel seeds, crushed
1/4 teaspoon coarsely-ground pepper
1/4 teaspoon dried thyme
1 bay leaf
Coarse salt to taste
8 ounces chilled goat cheese (such as Montrachet), cut into 8 slices
2 tablespoons toasted pine nuts*
Baguette bread slices, toasted

* To toast pine nuts, preheat the oven to 450°F. Place the nuts in a shallow pan and roast, stirring often for 2 minutes. Do not overcook,for pine nuts burn easily.


In a large frying pan over medium heat, heat 1 tablespoon oil. Add diced bell peppers and sauté 5 minutes or until tender; reduce heat to medium-low. Add garlic, rosemary, coriander, fennel, pepper, thyme, bay leaf, and remaining 3 tablespoons olive oil. Simmer mixture 5 minutes, to blend flavors. Remove from heat.
Season to taste with coarse salt. Let cool to room temperature.
Arrange goat cheese on platter; spoon prepared dressing over the top of them. Let stand at room temperature 1 hour. Sprinkle with pine nuts and serve with baguette slices.
Makes 4 to 6 servings.

Roasted Daikon Radish and Kale Spring Rolls with Tahini-Honey Dipping Sauce (


  • 1 radish (large Daikon)
  • 1 tbsp olive oil
  • 1/8 tsp salt
  • 1 handful kale (I prefer curly kale)
  • 4 ozs noodles (brown rice)
  • 7 spring rolls (wrappers)
  • sauce
  • 2 tbsps tahini
  • 1 tbsp soy sauce
  • 2 tsps toasted sesame seeds
  • 1 tbsp honey
  • 1/2 tsp flakes (chile, optional

  1. Preheat oven to 350˚.
  2. Slice radish in to 2 strips and toss with olive oil and salt. Roast until tender, 15-20. While is roasting, destem and roughly chop the kale, set aside.
  3. Bring a pot of water to a boil and cook brown rice noodles until tender, 4-6 minutes. Drain and set in your assembly station.
  4. Once radishes are ready, set up your spring roll rolling station with the water, radishes, kale,rice noodles, and a place to roll/cut each spring roll.
  5. Soak the rice paper for 10-15 seconds (you don’t want it too soft when taking it out of the water.) Place rice paper on a cutting board and load with veggies and noodles. Roll, tuck, and fold in sides as you go. Continue with remaining ingredients.
  6. Once done slice in half and serve.
  7. To may the tahini sauce, whisk ingredients together and taste. Adjust according to desired taste.


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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