Hello: In the weather watching department it was a pretty good beginning to the week. We had been getting seriously dry and were doing a lot of irrigation. But, on Saturday, we got about 16 mm or 0.65 inches of rain and that was really welcome as life is now just a tad easier; constant watering is a real pain and takes a lot of time so we’ll get a break for a few days, or maybe one or two days. The weather forecast for Thursday morning is for a good bit of rain. This again is to be much welcomed though it is coming on the wrong day. But we will take it no matter which day it arrives. In the late afternoon on Wednesday we got another little bit of rain.
More worrying than rain arriving on our biggest picking day is the cool weather that is expected for Friday, and following days, especially the cool nights. Very cool weather at this time of the year brings the
possibility of frost and even if there is no frost some of our tender plants, Basil being one, are going to suffer damage. The Basil has already been damaged by the cooler weather a week or so back. Basil is likely the most sensitive but other plants though they may not show damage like the basil does will be set back in growth and fruit development, tomatoes, peppers and eggplants being examples of that. The real good thing about weather is that it gives us a lot to talk about and farmers are always obsessing over weather, weather forecasts and all the associated what ifs.
The Vine Crop: This consists of Cucumbers, Summer Squash (such as Zucchini), Pumpkin, Winter Squashes and Gourds.
We have already been harvesting Cucumbers and Summer Squashes for some time now but we grew no gourds this year. The Winter Squash such as Sweet Dumpling, Butternut, Pepper, Spaghetti and Butternut are now about ready.
The Spaghetti comes first, it
is maybe more like a Late Summer Squash, and the others seem ready for taking off and putting aside in a warm place for a week or so in order to cure and sweeten. We will have the Spaghetti ready this week. Spaghetti Squash is of course cooked; baked or boiled with a good bit of butter of course or maybe not. A bit of the sinister salt can also be handy in bringing out the taste.
We’ll give out more of the other squashes next week. they all have a very long shelf life, many months, so you don’t have to be in any hurry to use them up. Store your Squash for the long term in a cool dry place, a basement can do fine, and the cooler the better though even a cool room temperature can provide the right conditions for keeping the Squash for several months. In the short term (weeks to a
month or more) keep them in any convenient spot so long as it is dry. Moisture is the main enemy as it will promote the growth of molds. Keep checking stored squash for any signs of deterioration and use them before they decompose into garden compost.
We have had a very good harvest of Squash, a large number of good quality but
not overly large. We also have a good variety of different types, shapes and colours.
The CSA this week; is going to again have many of the vegetables that we had last week. The Spaghetti Squash is a new item and really welcome now.
We will have Garlic, Onion in good amounts and sized small and medium mostly with some large. A small amount of Broccoli, It is still recovering from the hot dry weather which caused it to flower prematurely, and the Summer Squash is in very short supply again due to the hot and dry and no irrigation compounded in
this case by the powdery mildew on the leaves and the age of the plants. Same exactly for the Cucumbers. More Potatoes, don’t know which type we will have this week. Maybe more Green Beans, the round type from our first early planting which has mostly recovered well but has not produced well this week. A little less Kale available this week but still a good amount. Tomatoes of various sorts, Tomatillos for stir fries, stews, and of course salsa and some
herbs pretty much finish off the list unless we can find a surprise out there.
Eggs and Farm gate Sales; The chicken flock is still laying well so if you need eggs we’ll probably have them. Free ranged, grass pastured. If you know someone who has been thinking of getting vegetables from us let them know we are open at the farm for vegetable sales from 9:00 a.m. until 6:00 p.m. each Friday and Saturday. We don’t get a lot ahead on the tables so that we can get it out to everyone the freshest it can be.
Thank you to everyone, see you soon.
Here are a few more pictures of the squashes and pumpkins. In another week or two we’ll have them all on display.