SWISS CHARD (F/P) The spring crop has re-grown its luscious leaves. The flea beetles like them too.
LETTUCE: (F/P) One heads-worth for all from the bolting lettuce patch.
TURNIPS OR RADISHES (F/P) A combination of several radish and turnip plantings. Hakurei and Purple-Top Turnips; Easter Egg and Watermelon Radishes
KOHLRABI AND CELERIAC (F) one of each
GARLIC (F/P) A choice for the partial shares with the herbs.
HERB CHOICE (F/P) Basil, Rosemary, Sage or a dried herb.
Also this week: Bread of Life bread share delivery
Next Week: More greens, sweet potatoes and peppers. Meat and egg share delivery.Fall officially arrived on Monday. On Tuesday we picked the first of the cauliflower. On Wednesday we will be pulling the first of the watermelon radishes, kohlrabi and celeriac. It feels and tastes like fall already. It’s been nice to have mild radishes for a change. Even the watermelon radishes have only a hint of their regular sting thanks to the cool, moist weather. On the other hand, the cool, moist weather has led to black spots on the French Breakfast radishes. We’re going to pull the whole patch this week and send in any survivors as an extra. With another week past since the 5 ½ inches of rain, we are now seeing more adverse effects. The first two beds of cauliflower and broccoli have yellow leaves and some continue to wilt during the heat of the day. Also some are ‘buttoning-up’ as they did in the spring. We also have a lot of bolting lettuce. Bolting is when the young lettuce head sends up a flower stalk prematurely. The lettuce quickly becomes bitter and inedible as the stalk grows. We think the bolting must also be a symptom of the water-logged soils. Our favorite Italian heirloom lettuce, Quattro Stagioni, is so far the main casualty. We rescued a few before they got bitter and have them in the Wednesday shares.
Despite all the drama, Tom and I haven’t lost our marbles yet. There seems to be enough in the field for the next month, although we aren’t looking at any bumper crops. The fields hold carrots, beets, leeks, more radishes and turnips, broccoli and cauliflower, kohlrabi and celeriac, quite a few peppers and cabbages, lettuce and spinach. There is also Chinese cabbage, Asian greens, kale, collards and chard. We have more sweet potatoes curing and a bit more garlic and onions. We will be harvesting the rosemary, sage and basil, oregano and chives.