Hello all; The weather this week has been a little too dry and a little too cool, at least at night. In spite of that most everything is growing well. The exceptions are things that like it hot such as tomato, bean, eggplant and especially pepper. They are doing alright, it is just that with more heat they would do alright even faster. They were also planted out late so it is even harder for them to catch up in this weather. A small amount of rain Monday night, enough so that we will not have to irrigate until Friday. We have dug, using the hose drawn potato digger, another row of taters, this time Chieftain, the red skinned, white fleshed variety. The yield seems to be down somewhat as we were able to get around 250 pounds of potatoes and the size was a little smaller than expected. Still, if we had that same yield from a full acre of that variety, 48 instead of the 19 rows that we had, then the total amount would be about 12000 pounds or 200 bushels of potatoes yielded from that acre and though not record breaking, it is a very respectable yield. I was still hoping for larger. Higher hopes though for the variety Kennebec, which we have not yet dug.
Much the same for the CSA shares again this week though we should have a few more herbs, maybe not enough to go around so some will be on a first come first gets ’em basis. Most of the herbs can be dried and for small quantities a convenient way is to leave them on the counter in your kitchen, out of direct sunlight, and let them dry there. Coriander, of which we do not have near the same amounts as we had earlier, is best kept frozen not dried. Garlic will usually keep well if stored in a dry and cool, but not cold location and out of any direct sunlight. A basement location will often function perfectly well for long tern garlic stodage. Should have a few more yellow beans though the cool weather has no doubt slowed production. Probably more of the flat green, the variety is Hunter, a Romano type, and also more of the Sugar Ann peas, the fat edible pod type. The summer squash crop has been doing really well, we will have large ones that are good for stuffing as well as for salads and stir frys like the smaller squash. Even some of the larger ones have skin tender enough so that no peeling is needed but you should check first to be sure. Lots of slicing onions now but no more green onions or scallions for at least a while. The onion sizes are a little smaller than anticipated but there are a lot of perfectly acceptable medium sized onions. Maybe a few surprises too.
The photos this week should make an interesting comparison with photos of the same areas taken in previous weeks and posted in previous blogs. I will try to pay a little more attention for next week and get some more imaginative pics for the next blog.