Garlic Harvest Party 2014! WOW, now that was a party!

 

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??

 

thank you!

 

“Our families so glad you let us

be a part of this!”

(ben)

 

kids garlic harvest party 2014

 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!”

(chris)

 

harvesters garlic 2014

 

“It’s good to work really hard…

now and again.”

(mark b)

 

garlic "neckers" 2014

 

“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!”

(tolga)

 

 

“We need to make a cookbook:

the 10th annual

garlic harvest party

potluck!”

(angie)

 

“We need to do this more than once per year!”

(mark w)

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.

 

 

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

powdered sugar

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.)

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One thought on “Garlic Harvest Party 2014! WOW, now that was a party!

  1. This is from Kate Swier. Served up again at the 2014 Garlic Party. Sweet and good!

    Double Chocolate Zucchini Cake

    •3/4 cup oil

    1 1/4 cups sugar

    2 eggs

    1 teaspoon vanilla

    2 cups grated zucchini (or any summer squash)

    1/2 cup sour milk, buttermilk or yogurt

    3 tablespoons cocoa or carob powder

    1/2 teaspoon baking powder

    1 teaspoon baking soda

    1/2 teaspoon each cinnamon and cloves

    2 1/2 cups flour

    small bag of chocolate or carob chips

    Heat oven to 350 degrees; grease a 9 x 13 inch pan. Mix all ingredients and bake 30-35 minutes. Makes 16 servings.

    A sweet goodness favorite at the garlic harvest party. Kate’s also managed to make this deliciously and totally gluten-free as well. Sooooo good!

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