Finally some seasonable weather! We got our first round of cucurbits in the ground this past week. Can you guess what vegetables are in the "CUCU"rbit family?
Did you guess cucumbers, squash, and zucchini? We plant 9 rounds of these veggies to keep them coming throughout the season since the plants die off, so the next round will be close behind. We started this first round as transplants in the greenhouse, but we'll seed the next round directly into the ground. In the distance, you can see Eric and our neighbor Frannie on the back of the transplanter. The transplanter is a life-saver, and the whole process only took about an hour and a half.
On Friday, Carly and Randy replanted some of the raspberry and blackberry crops that didn't take. These plants will be a year behind the rest, but ultimately, we'll have a complete fruit field in the end. Some loss is expected when you establish a fruit crop, so this wasn't out of the ordinary. Honeyberries are still looking good, too!
The season is definitely picking up, but we are a pretty well-oiled machine around here (at the moment!) Oftentimes we work together as a crew to accomplish a common goal, but we also divide and conquer a lot of the time. Here's what a typical morning might look like at this time of year (after we harvest a little bit for the day):
Eric and Randy made raised beds for cucurbits. One person typically pulls down and then stands on the plastic to keep it down, while Randy drives the tractor along, creating raised beds.
Meanwhile, Emily was working on transplanting new greens into hanging pots in greenhouse #2, where the flowers used to be.
Ethan was supervising the store, but was also multi-tasking to plant herbs and flowers in the beds alongside the greenhouse.
And I was assembling garden kits.
The most amazing thing about working here is that no two days are the same. Monday will look completely different from Thursday, and the tasks that we have to accomplish vary drastically. It certainly keeps things exciting.
The crew is always a well-oiled machine, but we are still a long way off from the hustle and bustle of the height of the season. Maybe you should ask me then how it's going!
Diane sent me this photo of her potato leek soup with microgreens. We LOVE when you share photos. Please keep them coming so we can reshare them on social media! It gives us such pride to be able to show off your creations.
This week, you're all receiving choy sum. Choy sum is an uncommon veggie, and if you aren't familiar with it, it's like a cross between broccoli rabe and bok choy. You can eat the stalk, leaves, and any flowers. Anything that you would do with bok choy, you can do with choy sum, and we certainly recommend mixing the two.
If you didn't make it to our seedling sale on Saturday, we still have tons of transplants for your gardens available for purchase, including:
Slicing and grape tomatoes
Eggplant
Orange and red bell peppers
Red and green lettuce
Green beans
Broccoli and kale
Slicing and pickling cucumbers
Yellow squash and zucchini
Watermelon and cantaloupe
Pumpkins
Basil, dill, cilantro, scallions, oregano, mint, and sage
Sunflowers, zinnias, and snapdragons
Plants will be $4 for singles or 3 for $10. 2-packs will be $4 each or 2 for $7. 4-packs will be $8 each or 2 for $15. Bring a box or crate to transplant your seedlings home. And don't forget to send us photos of your garden!
In Your Share (Listed approximately from shortest shelf life to longest)
Large:
2 bunches of broccoli rabe
1 bunch of choy sum
1 head of lettuce
1 head of bok choy
1/2 lb. of arugula
1 bunch of scallions
Small:
1 bunch of broccoli rabe
1 bunch of choy sum
1 head of lettuce
1 head of bok choy
1/4 lb. of arugula
Caring For Your Share (All of this information, plus long-term storage info, can also be found in our Vegetable Library of Resources
Store broccoli rabe, choy sum, lettuce, and bok choy in a plastic bag in the crisper drawer of the fridge. Wash when ready to use.
Store arugula in the bag in the fridge. Wash and spin out when ready to use.
Store scallions roots-down in a glass of water in the fridge, like a bouquet. Cover the greens with a plastic bag. Or, store in a plastic bag in the fridge and use within the week.
The LGF Cooking Club (Recipes to try in addition to those in the Library of Resources!)
30 Minutes or Less:
Large Share Additional Ingredients: