Farm Happenings
All the slicer and paste tomatoes are planted in the Dutchess field. Pictured, GH and Lindsey are trellising the crop with the stake and weave method with T posts as support. Rye fancies himself a solid supervisor.
On Saturday, July 10th, 10am-noon, there is a tour of littleGrasse as part of the Grow and Tell collaboration with TAUNY. Just a heads up that harvesting and farm visits are still allowed at that time, but there will be more visitors than usual. Learn more about the event here. Spread the word to curious friends.
We seeded all the fall carrots this week, 5 varieties including big orange storage types to slender golds, reds and purples.
Fun fact: Cabbage is Flip’s favorite vegetable. There are many varieties, from the thin leafed Napa and Chinese type to juicy, round summer cabbages and finally the biggest ones that last in cold storage for 6+ months. They vary from 50 to 105 days to maturity, and all grow well in the North Country. In our farm kitchen we enjoy them in every part of the meal from raw salads or tacos, to warming soups and stuffed dishes to fermented treats like kimchi. Last month the earliest maturing Minuet Chinese cabbage was available, and now the Tiara fresh cabbage is ready. Also this week we planted another 8 varieties for fresh fall eating, storage for the Homestead Shares and seed saving.
There will be a lull in carrots and head lettuce, there are still lettuce greens available and a great crop of spinach. The basil is really primo now- pesto anyone?!
Tips for Success
- Reminder: If you don’t compost at home, shareholders are encouraged to bring food scraps to
Enjoy the abundant cabbage the field next to the kale.
littleGrasse and help close the loop of nutrient recycling. Deposit in the compost next to the perennial flowers and cover with hay or whatever dry materials is there.
- Fresh garlic is here! To enjoy it, head to the Dutchess field, find the wooden sign marking the appropriate crop and pull the whole bulb grabbing right at ground level. The bulb can be cleaned by wiping the surface OR by peeling the outer most leaves off the plant. Cut the top and the roots, toss those in the food waste and voila! This garlic can be eaten immediately, it does not need to cure. Our main harvest is later in the month.
- A zippy summer salad is at your fingertips: try shredded cabbage, minced garlic, chopped cilantro, salt then lubricate it with something acidic (lime, lemon, vinegar) and oil.
Broccoli is a perennial favorite for nearly everyone. This is a crop you will find in the shareholder fridge when available, we walk the fields each day to harvest the largest heads. A few weeks after the main harvest, side shoots emerge on the plant, basically mini heads of broccoli.
Crops AvailableThis 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.
Culinary and Medicinal Herbs
In community, |
