It's June! the start of summer or something like that. Early June is when we transplant the tomatoes as this is when we are about 99% assured there will be no frost (there was a frost after June 7th in the late 1980's I remember but 99 years out of 100 there is not). We have, with the help of my brother and sister who visited over the weekend, gotten about 20% of the maters in the ground and about 15% of the stakes, that will support the plants, erected. So far, there are Early girls, Paul Robeson (guess what color the maters will be from these plants?) Opalka (a nice heirloom sauce tomato) and yellow taxi an early lemon yellow tomato-we have another 17 or so varieties to get in the ground this week.
Other than tomatoes we have also been planting beans, cucumbers and zucchini, more spring mix (though I believe the seeds planted this past week will be the last as lettuce and spring mix do not do well for us in the heat of summer). Most seasons we do some sort of planting pretty much all the time but this year we will try to wrap things up in the next couple of weeks as it looks like we will not be getting much rain-in the past week we have received .3 inches. All but two weak storms have missed us. Not good. But we have irrigation and If Eugene is not tied up planting lots of seeds and seedlings than he can work on hooking up the irrigation system which takes a couple of days to do. We do have most of the drip tape laid out and now they need to be attached to the feeder lines and that takes a while because it is rare that the drip tapes easily attach to the lines. Once the irrigation system is 100% we will not worry as much about the lack of rain, at least for a while. But if we do not get a lot of rain in a couple of weeks and go into July down on rainfall we will start worrying about the well drying up. I seriously doubt this will happen as it is a fairly new well (under 40 years old) and deep bit no rain equals a low water table and low water tables are not good when you are taking about 70K gallons out of the well weekly when it gets dry. 70k gallons is a shocking amount but if we were to water with a hose or sprinklers it would be about 5x more water-yes, agriculture can use a lot of water but drip tapes use the least amount at 70% to 90% less than any other irrigation system.
And, irrigation will not allow the crops to thrive the way an inch of rain a week will. So pray for rain to fall on our farm. We are doing all we can-hanging laundry out, leaving windows open in the house and vehicles, exposing flats of seedlings in soil blocks (which will melt into a solid mass of soil and roots if rained upon), leaving tools in the field. Perhaps we need to have daily outdoor events such as the potluck of a couple of weeks ago. We need to do something to call the rains to our farm-it gets close. There was a gully washer that got as close as 1/8th mile away on Friday. Most of the rain in the past week has been within no more than 2 miles but it will not fall here where we need it. Now that I think of it, the key maybe getting the irrigation all set up. In the past we have done this and have been rewarded with months of rain (this has happened 3 different times-we get the system set up and it starts raining within 24 hours for the rest of the season and we don't use it at all. But than there have been plenty of years where the irrigation was all that kept the crops going)
Your shares will be in the fridge in the store. I believe most everyone knows this now that I have been haphazardly putting them in there the past few weeks. now that it is above 75 degrees I like to keep the food chilled so it stays fresh longer in your fridges. I tend to be a bit obsessive about food quality. Eugene sometimes thinks I go overboard but I really hate sending out food that is not top shelf.
We are planning another potluck dinner Sunday June 21st, the summer solstice. I hope everyone can make it. these are really fun events and I feel it is important for all members to tour the farm as you will learn a lot about how we grow the food you eat. This is a big perk as we normally charge $25 an hour for a farm tour. So come out and get your money's worth.
Roasted Garlic Scapes
These are wicked good
1 package of Scapes (1/2 LB)
1TBL olive Oil
Kosher or sea salt to taste
Preheat your oven to 350?. Put clean whole garlic scapes in a roasting pan. drizzle the oil over top and sprinkle salt to taste. Cover pan with lid or foil and put in oven for 20 to 30 minutes. Done when it smells like roasted garlic
This Week's Share
Lettuce-at least 3/4 pound of mixed heads
Spring mix-1/2 pound bag (we sell 6 ounce bags at market and the store so you get a BIG bag of this)
Arugula-1/4 pound bag of this peppery green
Zucchini-the squashes are getting bigger so you should get about a pound of bigger than baby squash
Kale-a 1/2 pound bag of either russian white (what you have been getting all season) or Dinosaur which is dark green and an ancient kale. The dinosaur was almost ready last Friday and may be ready today (Tuesday)
Peas-1/2 pound of snow peas this week. And maybe some shelling peas, if enough are ready. If you get both the snow peas are the flat ones and are eaten pod and all (these will be loose). The shellers are dark green and you don't want to eat the pod (they are not poisonous, just fibrous)
Chives-Another bunch of chives with flowers.
Savory-this is an all purpose herb that everyone needs to use more often. It can replace black pepper and is good with anything except sweet foods. It is said to cut down on the flatulence factor in bean dishes and pairs exquisitely with dried beans.
Asparagus-at least 1/2 pound this week. I do not know how much longer this will be coming in. maybe a week, maybe a month
Garlic Scapes-These are the long green things in your share. Scapes signal the beginning of garlic season. These are the flower tops from our hard necked garlic and must be removed in order to get large heads of garlic. Our early garlic made their scapes over the weekend (right on time) and in 5 weeks we will harvest it. You use scapes much like you do garlic. Chop them up and put them in anything that needs garlic. they also are great pickled (though to make the canning process worth it you really need about 10+ pounds of scapes). These will last about 5 months in the fridge