It should be a known fact by now that we have an agenda – be it in hiding or rooted in the ground in full sun. Hint: it has to do with caring for each other… growing creatively….and cultivating community.
It is spring and time to throw off the covers! Our three garlic beds, each 260 feet long, are now cleared of their winter quilts of hay and soaking in the sunshine. They are standing straight and green and will make for many pounds of garlic if all goes well. Another allium family member is the onion…..which has been part of the farm share box each week since last summer. Whew!
Besides being great flavor additions to recipes, both garlic and onions have tremendous medicinal benefits. These include the prevention and treatment of cardiovascular diseases. Without going into all the details, fresh onions and garlic are good things to include in meal preparation. Onions and garlic are best stored in the coldest part of the refrigerator. If they start to accumulate, they can be frozen, dried or pickled.
There is a molecule called allicin found in alliums (onions & garlic), which when in a trio, has been shown to produce a substance called ajoene which can be as potent as aspirin by preventing blood clots. Hmmm both of those names, allicin and ajoene, sound like names for a baby girl!
Farm shares will ENJOY more onions, a salad mix, frozen cantaloupe, jam or pickles, spinach and a choice of either tomato sauce or beet pesto (both with alliums)! Hey Ho!
May your days be full of sunshine and your dinner tables yielding good eats!