garlic (and the weather allows me to debut a scarf)

I have a work share at my local farm. Last year at this time, I was rising before dawn once a week to schlep up to the fields in my work clothes to do things like weed winter lettuces, lay down and pick up drip irrigation tape, and plant garlic, all as the sun slowly rose above the mountains. Life was good. My work schedule makes a morning farm work share practically impossible this year, so I have the next best thing: a warehouse share. I spend a few hours each week restocking vegetables, sweeping up onion peels, making silly faces at the children who accompany their moms to veggie pick up — and, oh yes, volunteering to adopt veggies that don’t quite make the cut. Yesterday, I walked away with handfuls of loose cloves of elephant garlic.


Last night, I headed to a friend’s house for dinner, and brought a handful to share. We had a delicious Caesar salad — Papa Rooster’s own garlic-heavy recipe, actually, modified to include some scrumptious breaded calamari on top. Apologies — I ate it so quickly that it was gone by the time I remembered my camera.

In honor of the cold weather, please allow Boh to model a ribbed scarf I completed in April. I wore it yesterday, and it was ever so toasty. Details: Brown Sheep Top of the Lamb (2 skeins, I think). It wraps around my neck multiple times, which I absolutely love.



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