Happy July, Well how's this been for some interesting weather. I hope everyone is fairing well between the heat and storms.
The scapes are finishing up for growing but there's lots in the cooler. They keep really well so we should have them available for the next few weeks. Exciting that now the garlic bulbs will really start sizing up over the next few weeks and then..... time to harvest.
I'm looking for when the plants are about 3/4 yellow leaves. Leave them too long and the cloves get too big and the skins will crack open. Nothing wrong with eating them at that point but they won't cure properly for storage.
Generally it's about 2 weeks air drying for the bulb to be dry enough to cut the top of the stem off and then they should be good to keep for the next 5-6 months. We keep about a third of the harvest for seed to plant in October.
Sadly no salad mix this week but we are just starting with Swiss Chard which should be available for the rest of this season. What a great crop, once settled in it will produce right up to hard freeze. There's so many things you can do with it, check out www.allrecipes.com/gallery/best-swiss-chard-recipes for some simple ideas.
Why eat it, well it's always abundant.... and good for you! health.clevelandclinic.org/swiss-chard-benefits
The stems are one of my go to options as a replacement for celery. Traditional stalk celery is challenging to grow where as chard is super easy. The stalks come in an array of beautiful colours and have a similar consistency. Imagine egg salad with finely chopped beautiful stems for a delicious crunch.
The zucchini are in flower and should start being ready in a couple of weeks. Let me tell you about zucchini flowers.... well in a couple of weeks I'll get back to it when we have an abundant supply. My favourite italian beans are growing well and I can't wait for that delicious treat.
In the greenhouse I was out early before the heat trimming the tomato plants: cutting off any leaves that are close to the ground, any suckers and still removing any flowers. I want the plants to get bigger and stronger before letting them set fruit. You know, once you have kids.... life is never the same!
Cucumbers and pole beans are growing well and ready to start climbing the lines up to the sky in the greenhouse. Always an amazing sight.
Here's a few updates on happenings at the farm and in community:
- our Summer Community market is Sat. July 25th and planning is already underway.
-check out the July, Aug. and Sept options!
Farm to Table series - see www.wellnessliving.com/rs/catalog-view.html?k_business=574718&id_sale=3&k_id=936934
- Outdoor Yoga on the Farm, Thursdays 6:30-7:30pm
June 11th - Aug. 20th *** note not this week
Rewilding Education: Summer Camp registration is now 15% off.
So much fun and learning! Check out www.rewildingeducation.ca
This is a season and time of change. May your heart be filled with the joy of this season, the appreciation for what is and with hope for how we reimagine our world and community.
Available for order: summer savoy, and so many other herbs, Garlic scapes are prolific, Rhubarb is still on sale, Duck eggs, available (from a farm friend), baby beets, baged greens (from the greenhouse)
*** our eggs are now $8/dozen
Market Order Form for Saturday Sat. July 4th pickup. *** between 10am - 1pm
forms.gle/SbzpSXra7DQvfDp17
*** Pickup at the Barn...
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Reminder
We will continue offering the weekly order form option as the way to what's available.
Thank You for supporting small scale growing and community.
Quote: "A pessimist sees the difficulty in every opportunity; an optimist sees the opportunity in every difficulty." ~ Winston Churchill,
Wishing you calm days, with hope and love in your heart.
All the best,
Kim & Tom
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