Tuesday, November 5, 2013

In the Share - Week 28

SPINACH:  the first harvest out of the high tunnel with lots of huge leaves.

LETTUCE:  green romaine from under row cover in the fields

HAKUREI TURNIPS:  nice bunches from the high tunnel

BROCCOLI OR CAULIFLOWER:  your choice of a pound of broccoli or a cauliflower head.

SWISS CHARD:  big leaves from the high tunnel

LEEKS:  we will be pulling these from the muddy soil tomorrow.  Wish us luck!

KOHLRABI:  sweet storage types.  The outside looks a bit rough, but once peeled they are very tasty.

BOK CHOY:  green and purple varieties from the high tunnel.

FINGERLING POTATOES:  roast these whole for a treat.

NEXT WEEK:  sweet potatoes, garlic, carrots, beets, fennel, herbs, red cabbage, arugula and lettuce.

Week 28!  Can you believe it?  The extended season threw our old numbering system for a loop and now we are getting back on track.  Last week was week 24 of the 24-week season.  For those in the extended season, however, it was week 27 if you count the 3 weeks of the extended season in the Spring.  So, here we are in week 28.  By the end of it all we should clock in at 31 weeks of continuous produce.  Whew!

November arrived with more beautiful fall weather.  These mild, sun-filled days won't last and so we are packing a lot in to the time we have.  We have been burning through bales of straw and hay, mulching the plants that will over-winter.   

We spent a good part of Monday morning graduating the chickens to the next level of free-ranging.   At two months old, they are big enough that they can't walk through the netted fencing that surrounds their yard.  So out went the chicken-wire covered "run" that they had been confined to when outside. 

They are now tall enough that we can hang up their feeder, keeping it off of the ground keeps it cleaner.  Before they got their freedom, we clipped one side of their wings so that they can't fly over and out of the fencing.  It doesn't hurt any more than a fingernail clipping and it saves them from becoming a dog treat if they were to land outside the fence.

1 comment:

Jenny McGee said...

We just made this recipe: http://www.foodnetwork.com/recipes/emeril-lagasse/tourte-de-blette-recipe/index.html

Of everything we have tried, it is the best use of swiss chard we have found.