We will start transitioning from solidly spring crops to early summer crops this week. As we approach the Summer Solstice, most annual leafy greens, lettuce, and some herbs start to go to seed (passing their prime eating stage). These crops will be replaced with alliums (leeks, onions, and garlic) as well as with summer crops like summer squash, cucumbers, and green beans.
We started harvesting garlic yesterday. Our earliest two varieties (Early Thai Red and Chengdu) are the only two ready. Most other varieties will be ready closer to the middle of June. They are in the greenhouse drying now (pictured below). We also started our more extensive documenting and record keeping for our SARE grant on winter squash and will focus on other seed crops later this week. Tomorrow, we will harvest the collard green seed from the hoop house and place it in the greenhouse to dry as well. Other than that, we have some planting and seeding to do, as well as cultivating, weeding, and other maintenance activities for summer crops. Although hard to believe, we will start seeding fall crops next week.
This week’s share will include: Dark Red Norland new potatoes (not washed…if we wash them, the skins will come off, wash when you are going to prepare…unlike regular potatoes, need to be stored in the fridge), scallions, baby beets, mix of summer squash (mostly yellow and patty pan right now since our zucchini seed arrived late), pickling cucumbers/small cucumbers (eat just like a slicing cucumber), green cabbage, broccoli (this will be the last week for broccoli…in the spring, its season is totally dependent on day length…I hope to stretch some for Saturday harvest), sugar snap peas, summer crisp lettuce, choice of salad green, choice of bunching green, and choice of herb. May have cauliflower by Saturday, at least for Sustaining Members, picked 8 today of very varying size. Next week will likely be last week for cilantro until the fall. Contrary to popular belief, cilantro is not a summer herb. It bolts as Summer Solstice approaches and will not germinate at high temperatures. It can be frozen for salsa by putting in ice cube trays and covering with water.
