This week’s share will include: butternut squash, scallions, red radishes, white turnips w/o greens this week (Saturday’s may be a different variety), arugula, mesclun mix, choice of kale or chard, bok choy (bunched), eggplant (Italian and Asian varieties), green beans, okra, summer squash, green, yellow, and purple bell peppers, red peppers, jalapenos, and choice of herb.
It is likely the last week for the following summer crops: summer squash, green beans, and okra. Their production and quality are diminishing! We will have pumpkins and fennel and/or kohlrabi next week. We may also have beets and lettuce, or it may be 2 weeks for those crops.
We have just started harvesting sweet potatoes, but the rain has delayed our progress. I will take a picture of them when we resume because they are beautiful! We are going to separate sweet potatoes this season into “fingerlings” and “full size”. I hate to admit that in seasons past we have tossed most of the small ones back into the ground or given them to the animals. Last year, in a rush to pull dinner together one night, I discovered how wonderful the small ones are roasted. We will never toss them again!
One of our new garlic varieties just arrived from Hood River Garlic in Oregon. They are considered one of the best organic garlic farms in the country. It is called Shangtang Purple, and supposedly grows better than most in hot weather (says Terri at HRG). We will start planting our garlic for next season in about 2 weeks.
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“The care of the Earth is our most ancient and most worthy, and after all most pleasing responsibility. To cherish what remains of it and to foster its renewal is
our only hope.”