Dear Members,

Garlic is like golf—you either love it or hate it, and on both sides, emotions run high. Garlic’s proponents tout the stuff as a remedy for all manner of ailments, from strep-throat to the common cold, and from high blood pressure to vampires. Similarly, those without a taste for garlic have a near religious aversion to the plant. My grandmother is one of these, and she scours every restaurant menu for mere mention of Allium Sativum. Indeed, I’ve long suspected that she may exhibit a textbook case of the little known but nonetheless potent alliumphobia –the irrational fear of garlic.
Your recent CSA boxes, packed as they’ve been with attention hogs like cherries, peas, and new potatoes, have in recent weeks also reliably contained a head of garlic. Though it may have easily escaped attention amid all the flair and sweetness of your other produce, garlic has a potency and potential that far exceeds its modest size. (For an easy and tasty way to dispose of your clove this week, find a loaf of sourdough bread and check out the easy recipe for roasted garlic from Sous Chef Caroline Glover, included below).
Controversial though it may seem, we’ll continue to bring you garlic every week for as long as we can this season, much of it from growers Gary and Jan of Cobblestone Farm in Hotchkiss. The couple’s love affair with garlic began when Gary read the book The Garlic Testament, a New Mexico farmer’s account of the seasonal rhythm of raising garlic from seed. Since then, Gary and Jan have made garlic their principal crop, and this year, they planted over 100 pounds of the stuff, much of which now hangs drying in their garden shed. If all goes well, this haul should last past the end of your CSA share. This week’s variety, Persian Star garlic, was acquired at a bazaar in Samarkand, Uzbekistan in 1989 and brought to the United States.
In addition to garlic, your box this week will contain:

·     Perfection Apricots
·      Bing Cherries
·      Peas
·      Summer Squash
·      Salad Mix
·      Chard or Kale
·      etc etc

As always, don’t forget to order your extras from our website to go with this week’s produce box! We have artisanal cheeses from James Ranch in Durango (including the lauded Leydon and Belford varieties). We’ve got New York Strip, Steak, Tenderloin and Steakburger from Eagle Butte Ranch, raw honey from Austin Family Farm, lamb from Bad Rabbit Farm, buffalo from High Wire Ranch, cheese from Avalanche dairy and a plethora of other products, including coffee, granola, milk and more. You have until Tuesday, July 5th at 9 am to get your orders in on our website! Have a great week.

Regards,   Nelson Harvey and the Fresh and Wyld Crew

This Week’s Recipes from Fresh and Wyld Sous Chef Caroline Glover

1). Poached Apricots and Cherries
With apricots AND cherries in your box this week- summer is in full swing! I thought about sharing an apricot pie recipe, but the more I considered it, the combination of apricots, cherries, and wine over ice cream just seemed a bit more appropriate for the hot weather! Serve this over ice cream, cake, or even yogurt as a little treat in the morning.

Ingredients: 1 1/2 cups white wine (I would recommend a dry Riesling), 1/2 cup water, 1 cup sugar, 1 tsp lemon zest, 1 tsp orange zest, 1 each cinnamon stick, 1 tsp vanilla extract , 4 each apricots, cut in half and pitted, 2 cups cherries, cut in half and pitted.

Place wine, sugar, water, lemon and orange zests, cinnamon, and vanilla in a medium pot and bring to a rolling boil. Let boil for about 3 minutes. Add apricots and cherries to pot and allow to simmer for about 5 minutes (just to soften and plump up the fruit). Remove pot from heat and serve when cool.

2.) Roasted Beets with Greens
This is a nice and delicious way to use the whole beet!

Ingredients: 6 each beets, root and leaves separate, 1/2 cup olive oil, 4 cloves garlic, (leave 3 whole and mince one and set aside), 1/4 cup balsamic vinegar, salt and pepper to taste

Preheat oven 400 degrees. Wash and then toss beets with olive oil, balsamic vinegar, salt, and pepper. Place beets in aluminum foil and wrap tightly to seal. Place the beets on a baking sheet and place in preheated oven. Allow beets to roast for about 30 minutes, they are ready when fork tender.Once the beets are cool enough to touch, using a paper towel, rub the skin off each beet. It should come off fairly easy. Cut beets into quarters.
Place 1 tablespoon of olive oil over medium heat. Add garlic until just golden brown- then add beet greens and salt and pepper. Cook the greens until they are wilted and add in beets. Toss the two together and serve warm!

3.) Roasted Garlic
With this being the third week to receive garlic in your box, here is a nice way to preserve some and use it though out the week.

Ingredients: 1 whole garlic, 1/4 cup olive oil, 3 Tbsp water, salt and pepper

Preheat oven to 400 degrees. Cut the top of the garlic off- just so much as the expose the cloves. Place the garlic, olive oil, water, salt and pepper in aluminum foil (making sure to coat the garlic with both the oil and spices). Close the foil so no liquids can escape and place in preheated oven for 20 minutes. When the garlic is soft, open the aluminum foil to expose the garlic and cook for about 10 more minutes to get a nice brown color.
Once the garlic has caramelized remove from the oven. May serve warm on toast, add to salad dressing, or eat straight out of the pod!

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