Farm Happenings
This week we welcomed a third apprentice joining us for the summer months. Lindsey teaches middle school in the northeast and was eager to get a change of scenery and learn more about food production and preservation. We first met her six years ago when she joined us on the farm for a semester as part of a Community Based Learning program at St. Lawrence. We are lucky to have three spirited and capable apprentices learning with us this season!
The gardens loved our recent rains, including the tomatoes and other members of the nightshade family which are doing well. The nightshade family of crops ripen in mainly in August and September. Our next step to tending them is pruning and trellising.
As ever, join us in the garden any Tuesday evening, 5:30-7:00pm or Saturday 8:30-12:30pm.
Check out this bright and beautiful purple tatsoi. It’s related to boy choy and other members of the cabbage family. It’s edible both raw and cooked and is excellent in sir fries. To harvest, cut whole plant at soil level with the clippers.
Tips for Success
- We’ve added a second smaller whiteboard in the wash stand area. This will list crops that are already harvested, such as the garlic scapes in the fridge.
- It’s important to check the whiteboard before going out into the field to harvest so that you have the newest information, such as if a crop has a harvest limit or not.
The first carrots are here- they are pencil thin and very sweet. These have higher sugar content and are excellent raw. Note that the tops are not big and bushy like the fall, long season carrots, so to harvest effectively, either dig with trowel available next to carrots or pull by grabbing right at soil level (rather than from the top).
Crops Available
This list and availability are subject to change, check the share whiteboard at the start of every visit. If you are unsure about how to harvest: ask us! In person, via text or email.
Cell phone numbers, Flip: 315-854-5399 and Bob 315-854-5395.
*New this week
- Carrots*
- Chinese cabbage
- Garlic scapes
- Garlic greens (This is immature garlic with a mild flavor, chop up whole plant to toss into a cooked dish)
- Head lettuce
- Kale, curly
- Lettuce greens
- Radishes*
- Rainbow chard
- Rhubarb
- Spinach
- Purple tatsoi*
Culinary and Medicinal Herbs
- Anise hyssop
- Chamomile
- Cilantro
- Dill fronds
- Fennel fronds
- Lemon balm
- Oregano
- Rosemary
- Sage
- Sorrel
- Thyme
- Winter savory
Swimming season is here,
-Flip & Bob