Garlic: SO much garlic. After 10 years of trialing all sorts of different varieties of garlic, I have settled on the four that do well on my little farm:
German white – porcelain variety with classic garlic flavor, mild but full bodied, and easy to peel;
Spanish Roja – a rocambole variety that is hot and spicy, a great keeper, and excellent roaster;
Brown Tempest – a purple stripe variety with purple-brown skin, easy to peel, medium spice, and great roaster.
and Ukrainian – a rocambole variety with medium heat, super duper raw and for pesto.
But because I always want to try something new… New varieties for next year are Riesig (from Slow Roots Farm), Vietnamese Purple Stripe, which has a slow-and-steady hotness to it, and one French and one Mediterranean soft-neck variety.
Maple syrup: The first harvest of the year is the sweet, sweet sap of the sugar maple, which my husband and I boil down “backyard” style in the sugar bush above the garden. From February into March you can find us staring at boiling water, and sampling the rich amber nectar. Available starting in March, while supplies last.
Vegetable CSA: Once again, Shoving Leopard is partnering up with Starling Yards to offer our friends and neighbors the best in flower and veg. Weekly Vegetable Shares are a balance of salad greens, root vegetables, cooking greens, culinary herbs and seasonal vegetables. They offer a weekly pick-up for 22 weeks during the main growing season, June through October. Shareholders either pick up on Friday evenings from 5-7.
Starling Yards is partnering with other family-run sustainable farms to bring their shareholders the best the valley has to offer. When signing up for a veggie share, you can also choose none, one, or all of the add-ons, including Shoving Leopard flowers, Starling Yards eggs, Sawkill Farm meat, Flyaway Fungi log-grown mushrooms, Chaseholm Farm and Creamery and Ardith Mae cheeses!