Thank you to all the many who contributed so much to the 10th annual garlic harvest party. Your efforts really surpassed any and all expectations! Thank you greatly!
community supported garlic!
We’d like to send a great big Thank You to all the many who chipped in so generously throughout the day! We had many, many helping hands. The level of enthusiasm was really invigorating for us all. The time was very well spent, people visited throughout, enjoyed the wonderful company. Worked and Ate. Oh boy did we eat!
(I asked our daughters to help with photos this year (we again got mostly work-centric photos) – and I’m going to ask all you’s who took photos to send ’em along too – oh yes, and recipes from your potluck contributions too. Thanks!)
anybody got some photos of the fun??
recipes of your potluck dish??
“Our families so glad you let us
be a part of this!”
I tallied some 36 people throughout the day,
amongst them at least 11 children. This was great fun for all. Thank You!
“wow – now that was a party!”
“It’s good to work really hard…
now and again.”
“I’ve never been part
of such a big group effort.
This was so neat….
I looked around,
there was so much going on…
Everyone doing something,
how could I not help!”
“We need to make a cookbook:
the 10th annual
garlic harvest party
“We need to do this more than once per year!”
recipes from the Garlic Harvest party
And before I share my recipes, I need a solemn promise that Kate will share EXACTLY what she put in her kimchi because I loved it and want to make some just like it. It was just great, even in the “unripe” state. ~Angie F
Kate, the pressure’s on to share the Kimchi recipe!
Avocado Corn Salsa
from Angie F
1 & 2/3 cup corn (great use for any leftover corn on the cob, and frozen works too)
2 large cans olive, drained & chopped
1 med. red onion, chopped
1 sweet red pepper, chopped
5 garlic cloves, minced
1/4 c lemon juice
3 TB apple cider vinegar
1/2 tsp salt
1/2 tsp pepper
4 med. ripe avocados
In large bowl, combine all vegetables except avocados.
In smaller bowl, combine garlic, lemon juice, vinegar, s&p. Mix well, pour over corn mixture.
Toss to coat.
If you’re a plan-aheady type person, cover and refrigerate overnight.
If you’re hungry, no biggie, proceed. It will still be good.
Just before serving, peel and chop avocados and stir into salsa.
Serve with tortilla chips, or eat straight up.
Clafouti (Fruit Custard)
from Angie F
Seasonal fruit, washed & pitted if necessary (2 different types of fruit is especially nice, like nectarines + blueberries)
4 large eggs
3/4 c sugar
1 cup milk
1 TB cognac or rum
2 tsp vanilla
1/2 tsp baking powder
3/4 c flour
Preheat oven to 375
Grease the bottom of a tall sided cake pan or med. size ceramic baking dish (bigger than a bread loaf pan, but smaller than 9×13) and dust pan with 1 TB sugar. Distribute fruit evenly across the pan.
Beat eggs & sugar until frothy. Add milk and beat until smooth.
Stir in cognac, vanilla and baking powder.
Add the flour and a pinch of salt and beat until a smooth batter (like pancake batter.)
Pour batter over the fruit in prepared pan, bake for 10 minutes.
Reduce heat to 350 and bake until puffed (about 35 minutes), dust with generous layer of powdered sugar.
Serve room temperature or chilled.
(We always double this recipe and baking it takes much longer, but it’s worth it.)