This is the season for alliums: scallions, onions, leeks, and garlic. Their spring season is actually quite short, as they are negatively affected by heat, humidity, and long days, but thankfully, once cured, garlic and onions will store for several months. We grow mostly sweet onions, which store about 3 months (usually until September), although we are growing two longer-storing onions this season (about 6 months). We grow several types of garlic, some which only store until September or October and some which store until the new year.
We have also begun harvesting red potatoes. So far, the yields are very low, the lowest they have been in several seasons. They appear to be affected by Tobacco Necrosis Virus, which is a soil-born fungus. This is the first time we have planted potatoes in this field. We have not checked other varieties, yet. I am hoping they look better. May was very warm for potatoes, which would have reduced yields and increased soil-fungi activity. We will still have potatoes, but in less quantity than last season.
Tomato watch has begun! Our Principe Borghese tomatoes (which we use for drying) are beginning to ripen. They are a small tomato, but I still expect ripe slicers/beefsteaks in the next 10 days.
This week’s share will include: sweet onions (bulb onions), leeks, scallions, green garlic (almost cured), red potatoes, green cabbage, kale, lettuce, beets, carrots, choice of herb, and choice of green beans, squash/zucchini, or cucumbers. We should have green beans, squash/zucchini, and cucumbers in large quantity in the next week.
Most of the veggies in this week’s share are probably fairly familiar to you. I do get recipe requests at times for green cabbage. I like it in curtido (recipe follows), Asian-style soups, and egg rolls. Here are several ideas: https://www.bonappetit.com/test-kitchen/ingredients/slideshow/cabbage-recipes
In terms of storage, onions, leeks, scallions, green garlic, and potatoes are still best stored in the fridge in loose bags. Green cabbage, kale, and beets as well. Carrots and lettuce are the most sensitive to air-exposure, so they may do best stored in a Ziplock, just watch moisture levels because too much humidity will cause them to spoil. Green beans, squash/zucchini, and cucumbers (as well as other summer fruits and veggies) are cold-sensitive. Store them in loose plastic bags in the warmest part of your fridge. Please remember the fridge is too cold for basil. Store on your counter-top like flowers and change water often.
Around the farm this week in pictures:
Green cabbage harvest: the green cabbage benefitted from the cooler, wetter April we had. May was quite hot, and it is beginning to dry out, so we harvested the cabbages that were left in the field and have stored them in our walk-in cooler.
Our experimental winter squash field: the vines are beginning to extend themselves. In a few weeks, it will all be green!
Baby sweet potato vines beginning to “green-up” and grow out.
Moon and Stars Yellow watermelon (a regional heirloom) plants
Several fields after this morning’s rain: several seed crops to the left behind the herb garden, one of our main summer acres in middle, and a recently cover cropped field to the right (soybeans and buckwheat).