Sunshiney July

Some highlights of our gardening adventures in July

A mid-July harvest of Kale, Collards, Radnips, Carrots, Beans, and Romaine Lettuce.

Happy Smiling Sunflowers.

 

Photo by Andrea Nickerson

Farmer Andrea’s Kales are Trees.

Farmer Andrea’s Companion Planting of Beets and Broccoli is thriving.

The heat of Summer brings on goodies like Tomatoes (variety: Bosche Blue), Eggplant, Summer Squash (Zucchini + Patty Pan), Winter Squash (like this Acorn Squash), and Watermelon.

Farmer Faenin is proud of how large his Onions are, these are early ones.

A Pear Tree planted for baby Lennon 17 years ago has it’s first Red Pear; a lovely Butterfly is sipping sweet juice from rotting fruit.

‘Seal’ Lavender throwing up the largest spears of all our varieties.

First time growing Wild Tobacco, for ceremonial purposes.

View of perennial beds of Sorrel, Onions (for seed), Chamomile, Plantain, Calendula, Horseradish, Chives, Strawberries, Asparagus, and Raspberries, with some Ground Cherries thrown in.

One of only a few successful Cucumbers.

It might be time to stop trying to grow Cucumbers outdoors. Between the insects and the mildew it’s a whole lot of work for nothing most years. We keep on trying because we love the taste of field Cukes in varieties not found in any store.

July is Garlic harvesting, and hanging to dry time. Many thanks to Paul + Andy for getting most of these beauties out of the field.

pretty little garlic all in a row

Farmer Andrea’s mom came to visit and they harvested some monster Kale!

Farmer Andrea also introduced the Veggie-Table. Held outside an art studio she shares with her partner, they are bringing Fresh, Local Veggies + Art to downtown Tilbury.

 

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CSA Week #4 – Farm locations

The “for certain” Harvest List (may vary depending upon location and availability)

Garlic

Summer Squash

Lettuce and Salad Mix

The “not certain” Harvest List

the last of the Peas

Beets

Onions

Kale / Collards / Chard

Basil and other herbs

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CSA Week #3 – Farms

Please note: variations will occur to this list, when there is a choice of veggies it’s first come first serve.

SMALL BASKETS

1 Napa Cabbage $3.50

1 bunch of Carrots $3

1 Garlic $2.50

0.5 LBS Peas $3

0.3 LBS Salad and Lettuce mix (with Nasturtiums) $3

REGULAR BASKETS

1 Napa Cabbage $3.50

1 bunch of Carrots $3

1 bunch of Turnips or Beets $3

1 Garlic $2.5

1 LBS Peas $6

0.6 LBS of Salad and Lettuce Mix (with Nasturtiums) $6

1 bunch of Radishes OR 1 bunch of Cilantro $2

LARGE BASKET

1 Napa Cabbage $3.50

2 bunches of Carrots $6

1 bunch of Beets (or Turnips) $3

3 LBS of Peas $18

4 heads of Garlic $10

2 Summer Squash (Costata Romanesco Zuchini) $1

0.8 LBS of Salad and Lettuce mix (with Nasturtiums) $8

1 bunch of Cilantro $2

Need some recipes for how to use up all the fresh peas? This site has a large variety of recipes to try.

Ehow provides many recipes on blanching Sugar Snap Peas as well as freezing without blanching and canning Peas.

Courtesy: http://www.finecooking.com/articles/how-to-buy-store-shell-cook-fresh-peas.aspx

• When buying fresh peas, remember that 1 pound of peas in their pods yields about 6 ounces (1 cup) shelled peas.

• Don’t throw those pods away—make broth. After you’ve shelled all those peas, save the empty pods for making a simple pea broth, which you can use to enhance the flavor of soups, stews, and braises, including the ones here. To make the broth, put the pods in a large pot and cover with water by at least 1 inch. Add a pinch of salt and a roughly chopped onion. Simmer for about 25 minutes, strain, and discard the pods. The broth will keep for two days in the refrigerator and for about a month in the freezer.

Our previous post has links to recipes for Napa Cabbage and information on the uncured, fresh Garlic you’re receiving this week. Personally we like to eat the Garlic fresh!

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