1/2lb bag salad mix (lettuces and chicories)
1 head lettuce (speckled romaine, red or green butterhead)
1 bunch hakurei salad turnips
1 bunch red or white russian kale
1 bunch scallions
1 bunch garlic scapes (Spanish Roja)
1 small bunch dill and spearmint
+ a extra something yet undetermined
This week on the farm we planted a lot, we weeded a lot, and we protected some of our delicate warm weather crops from a potential frost. What crazy weather we keep having. It seems that now we have hit a warm stride the bugs are all coming out of the ground and the fight is on. Although we warmly welcome our beneficial pest friends, most of what we are seeing are predators: cucumber beetles, Mexican bean beetle, harlequin bugs, and the list goes on. So we are tending to the health of our crops by feeding them good nutrients and attacking the bugs before they multiply exponentially and attack the crops.
We planted our second successions of zucchini, summer squash, and tomatoes, as well as padron and shishito peppers, collard greens, more scallions, frisee, and escarole. It is lovely to see all the plants in the ground. Those potatoes we planted a month ago have popped up and are growing strong, alongside beds of spinach, beets, chard, and carrots.
We are excited to announce that our garlic is beginning to scape, which means it’s putting all its energy into forming its bulb. Scaping is a great time of year because the scape is delicious, when cooked it has a mild garlic flavor and tender shoot texture, but it also means the garlic will be ready to harvest in about three weeks. We are growing five types of garlic and the scapes this week will be from our Spanish Roja, a spicy variety. Check out more information at The Garlic Farm and recipe ideas from Savcur. We particularly enjoy them chopped up, sauteed and added to a omelet or pickled with a simple dilly bean recipe, or simply grilled. Enjoy the share.