Happy Wednesday! Under the blistering sun, our garlic harvest went off without a hitch due to the support of our volunteers and about two dozen helpful Weir River campers. The greenhouse is now full of thousands of drying garlic bulbs.  It is fragrant, to say the least.  The heat and dryness cannot be overstated this week, and while our mature plants in plastic beds are managing to retain what little moisture the soil holds, our seedlings and fresh transplants are struggling to get by. We can only hope the end of the week forecast comes to pass, and we get multiple days of rain. Fingers crossed!

Our farm stand is moved to Saturday this week, where it will likely be stocked with squash, cucumbers, beans, and peas, sunflowers and perhaps some more surprises. The stand will be open as long as open barnyard is, so please stop by to check out or Hingham-grown veggies and beef. Just a heads up - open barnyard is closed if there is a strong forecast of rain, in which case the stand will be closed as well. Keep an eye on those weather apps.

Here's Des with this week's share:

In Your Share:

Carrots
Cabbage-red
Broccoli
Eggplant (?)
Summer Squash
Cukes are having a very hard time...
Kale
Fresh onions
Celery
New Potatoes

Recipes: I know that I've done a couple of weeks of zucchini and now I slightly missed the boat because we aren't giving out beets this week, but I found this recipe and thought I definitely had to share it with all of you and, I kinda sorta hope that some of you might have some beets left over in the fridge right now.
Creamy Beet Hummus (via foxandbriar.com)
3 med. beets, washed and trimmed
3-4 garlic cloves
1/2 cup tahini
1 cup plain yogurt
4 Tbsps fresh lemon juice
1 tsp salt
fresh ground black pepper to taste
pinch of cayenne
olive oil for drizzling, parsley for garnish

Preheat oven to 375. Wrap beets in aluminium foil and place on a cookie sheet, roast for an hour or so until tender. Let cool.
When cool, use a paper towel, to remove the skin (red beets will stain everything, so be prepared, but if you are using gold or chiogga beets then you should be fine).
Cut into wedges, add to a food processor with all the other ingredients except oil and parsely. Puree until smooth. Transfer to a lovely bowl, garnish with drizzles of olive oil, parsley and edible flowers (look in the PYO!!!) Enjoy.

Another fun favorite this week is Carrots- we've been waiting a little longer than usual for them to fatten up, but some of them are finally ready. If they make it home, our sweet, fresh eating summer carrots are usually a favorite ride home snack, we suggest removing the greens before storing (use the greens like parsley). I like my carrots cooked (I have the unfortunate gene that makes all things in the carrot family from dill and cilantro to fennel taste like I've just filled my mouth with dish detergent) then try slicing them into sticks, tossing with a little olive oil and salt/pepper and roasting them until tender and browning. Soooo ggooooddd. Another fun way to eat them is to slice them into coins, and saute them in A LOT of butter, slowly, stirring occasionally until they start to brown and caramelize- they are best when they are almost, but not quite, starting to burn.