The fields have finally dried out enough to be worked and now we are scrambling to get caught up on our planting schedule. We had about 1,200 heirloom tomato plants that had been languishing in their flats that have now been set out. I need to plant more beets, carrots and cucumbers. But the biggest planting task that remains for this season in the pumpkin/ winter squash crop. I plant nearly 4 acres of these crops and the seed needs to be in the ground in the next 10 days. Very soon we will begin to transplant brassica family crops for the fall harvest.
The bolting effect is in full swing now, with the arrival of the summer heat. Lettuces, radicchio, spinach, escarole and Napa cabbage are all prone to this response to stress. We now have thousands of lettuces that will have to be cut or will be lost. Are you ready for the BIG salad? There will be 2 lettuces in this week’s share.
We have finished cutting the spring crop of spinach and have in stored in the cooler. There appears to be almost enough for 2 bunches per share one more time. If we run short we will substitute some Swiss chard, it’s second cousin.
In the allium category we have Elephant garlic, a mild flavored cousin of real garlic, more closely related to leeks than to true garlic. A favorite use for this bulb is roasting whole and making a paste to be used as a spread on bread or crackers. The stalk can also be used as you would use a leek.
If you have not yet received broccoli or salad turnips or kohlrabi, you will this week. Broccoli is starting to head up prolifically now and there should be sufficient quantities for all groups by next week.
We are still heavy on English peas, although the sugarsnaps will be coming in heavy soon. I can’t promise who will get what. The English peas turn starchy faster than the sugarsnaps, so we have to ship those promptly after harvest. Thanks to those who came out to pick peas on Sunday, it was a great help. Next chance to visit the farm and lend a hand is this Sunday 6/30 at 10 AM.
The share for this week will be: Elephant garlic, peas (English or sugarsnap), Napa cabbage, 2 lettuces, choice of arugula or tatsoi, summer squash, spinach, kale, choice of escarole or frissee, and choice of an herb- cilantro or dill.