This week's share consists of chard, head lettuce, mesclun lettuce, arugula, fennel, carrots, rutabagas, the last of our tomatoes, peppers and eggplant, and lots of garlic.
The garlic will last for several months if you keep it in fridge and don't let it dry out. Like most roots and greens, it will last the longest if kept cool and moist, but not wet. I put it in a doubled paper bag in the crisper draw, with a moist sponge or paper towels outside the bag. This isn't as hard as it sounds.
Thanks for participating this season. As always, we appreciate the opportunity you give us to grow and share food with our community. If you enjoyed your share in our harvest, tell your friends. Word of mouth is our local economy's competitive advantage over corporate control.
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