It always amazes me what a difference 1 week in Minnesota can make! Last week, I was overheating in my light 3/4 sleeve shirt and jeans. While this week, my 3 layers, scarf, and head band were not enough to keep me warm. We continued to plant the garlic, which brings the entire garlic experience full circle. In June we started the battle with the weeds. I felt rewarded with the introduction of a garlic scape. July brought a heat index of 130. On a cloudless Tuesday, we yanked the garlic out of the insanely hot field, and loaded them onto the tractor to be heaved into the barn loft for curing. Weeks later, we sat in the sun talking and “breaking” the heads for planting.
My last day at Loon was spent riding behind the tractor, pushing the last of the cloves into the dirt. I’ll remember this forever as the summer of garlic. I wanted to share a recipe I tried last week. Part of my decision to be a work share this summer was for the opportunity to be exposed to new vegetables. Here is the recipe for my new favorite way to make brussel sprouts. I adapted a recipe I found in Loon’s newsletter. I made this dish in my Flameware Skillet. It was delicious, and the leftovers kept for over a week.
