Tuesday, June 28, 2016

In the Share: Week 8

CRISP LETTUCE F/P  It took major "babying" of these summer crispheads under their shade cloth, but they managed to get to a respectable size despite the blazing heat.

ROMAINE LETTUCE F  Meanwhile these little romaines were out in full sun and somehow managed to make nice little romaine hearts.

SUMMER SQUASH F/P  Finally the squash has begun to produce, especially the yellow squash.  There are smaller amounts of zucchini so far.

NEW POTATOES F  I am eating maybe the best potato salad I've ever had thanks to farmer Tom. See his post for the recipe.

WALLA WALLA ONIONS F  These yummies are in the potato salad too.

CHARD OR GAILAN P  These plants have a thick layer of mulch around them and are happily giving us their green goodness into the heat of the summer.

KOHLRABI P  It's the partial shares turn to have fun with the alien vegetables.  Peel it well and eat it raw, it's so easy.

GARLIC F/P  More hardheck, drier this time but not completely cured.

HERB CHOICE F/P  Basil, summer savory or cutting celery.

TOMATOES AND CUCUMBERS ??  We have small amounts of both and we plan to share them with you however we can.  It'll be a suprise.

NEXT WEEK:  Squash, lettuce, tomatoes, cucumbers, onions, carrots, beets.

We have really lucked out on the weather this year.  It has been at times uncomfortably hot, but more importantly the rain and sunshine has been just right.  Today we were surprised by a mid-morning shower that dropped a nice 1.7 inches of rain.  After a week of dry weather, it was just perfect for keeping the crops happy.

The dry spells in between the rain showers are key to the farm staying on schedule.  During the last dry spell we planted another round of summer squash, cucumbers and beans.  These crops only produce for a while and need to be succession planted so that we can enjoy their tasty fruits all summer long.

On the left are the newly seeded rows, on the right the squash we are picking currently plus a row of mulched okra.  The row cover is protecting the pickling cucumbers from the dreaded cucumber beetles.

One of the big tasks right now is harvesting the garlic.  Once they start to die back in the fields, they need to be pulled while they still have plenty of green leaves.  The leaves extend to the heads where they form the layers that protect the cloves and allow the garlic to keep for months.

So far all of the hardneck is out of the ground and hanging in the old tobacco-drying barn to cure.  We are now working on the softneck varieties.  We love growing our garlic, which involves saving the best 20% of the heads for seed to plant later in the fall.  The hardneck variety, Musik, is a German Porcelain type that we brought with us from Peacework Organic Farm in Western New York, where Tom and I met.  I can't help feeling sentimental about our garlic that has weathered the ups and downs through the years with us.

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