Hello All; The weather has, as I’m sure you are all well aware, been a bit on the overly hot side. This has hampered getting work done as breaks become more frequent and take much longer. We did a lot of weeding. The weeds are a number 1 priority now, but for the most part are manageable. We did some transplanting and there is more to be done. We have had to do a lot of watering as well. We have not had rain for a week or so but we are really not too dry just yet. The watering has been on those plantings where we expect that the heat and dry might cause them to bolt and in the case of the Arugula and the Cilantro ( Coriander) we are also trying to get good regrowth without bolting to seed. Aerron used the horses twice to disc down a small area and after the second discing used the cultivator to form and mark out beds for seeding and transplanting. The horses worked well even though we had to work them on a hot day. We usually try to work the horses either early in the morning or later in the evening when it is not so hot and there is no direct sun. But sometimes we don’t have much choice. The working time was short, the area was small and worked over only once each time so the team was still in pretty good shape when they were finished.
The vegetables for the CSA this week are about the same as last. Norland (reds) and Yukon Gold (yellow) potatoes; more cilantro, take as much as you can use since we need to cut back the planting to get regrowth before it goes to seed. eventually it will go to seed and then we’ll have coriander, which is the seed of cilantro which is the Spanish name for coriander, the plants, not the seed; small amounts of greens, lettuce and whatever else we can find; maybe we will get the Swiss Chard this week; more green Beans and probably a smaller amount of purple Beans; Broad Beans (Fava Beans). This is the last of them and half of the beans are dried, which means that they need to be soaked, usually for about 24 hours. These can be made into hummus by just mushing them and removing the skins which you might want to always remove anyway; more onions and in addition to the green onions we will have some very small shallots; some of the white radishes for salads and for cooking – gently pan fried or in stir fried. No more Garlic Scapes until next year, sorry, but Garlic heads soon; no Arugula this week, it has been cut and the regrowth in a week or so should mostly be nice large leaves with little stems. The Spinach is finished until the reseeding is big enough to be cut; peas for this week are the edible pod snow and the shell pea. We are harvesting everything as the peas are finished after this and the quality is variable and though they are all perfectly fine eating some are just best really well cooked. We should have some Kale ready for this week too.
Keep looking at our Facebook page, there is a link to it on this site on the right side there. Stacie does a wonderfully fine job of it and you can find nice interesting recipes. Try them, give us a comment on them, try variations and tell us how it worked. If you have any questions contact us by e-mail, comment on Facebook or on this blog.
Chickens are just starting to lay well so we should have a small supply of eggs available on a first come, first gets them basis. For now the eggs are small pullet sized priced at $3.00 a dozen and when they are bigger $4.00 a dozen. The chickens are let outside for the day and shut up late in the evening so raccoons, skunks coyotes and owls don’t make meals of them. In the daytime the 28 hens, 2 roosters and 4 ducks roam an area of about 1/4 acre or more. They are not yet fed an organic feed as we don’t know a good local source. So for now we purchase regular 18 % lay ration and crimped oats. They do get insects and vegetation as they roam their yard.
When you are here to get your vegetables have a walk up and down a few rows to get a look at what is growing.