In your share this week:
- Garlic, German Extra Hardy
- Italian Parsley
- Tuscan "Dino" Kale*
- Butter Bib Head Lettuce
- Swiss Chard
- Collard Greens
- Crooked Neck Summer Squash - for Afton & Smoot only this time, to the others next week
- Salad Mix** - our regular mix + a bit of Red-veined Sorrel & Chicory (Italian Dandelion)
Our big news of the week is that our 8 rows of garlic are out of the ground and hanging in the shed to cure! We got half out on Friday evening and the other half out on Saturday morning. Thanks to all the helpers that came to assist with this big project! I'm happy to report that this year's garlic crop looks great! We have had several years of problems and disappointment with our garlic. Not this year. Only minimal rotten bulbs and quite a bit of it is a nice big size. We are growing two varieties, Music and German Extra Hardy. We will give about a pound of both to our CSA members and save the rest to replant in an effort to rebuild our stock back to where it was a few years ago. It's our goal to build back up to the overall size and quantity of garlic we were growing years ago.
*We are growing two varieties of kale this year, Red Russian and Tuscan. The frilly Red Russian Kale grows very well for us, a prolific crop that does well in the cold, not too buggy, and over all is easy to grow. However, Farmer Shain prefers the Tuscan Kale so he's seeing how it does on our farm. So far, the half row we planted in a greenhouse is growing well, though maybe not as bounteous. Shain thinks he's decided to go with the Tuscan variety only next year. Opinions? Let us know if you have a preference.
**This week's salad mix has two additional ingredients: Red-veined Sorrel and Chicory (aka Italian Dandelion). This idea stems from my spending a morning working side-by-side with Chef René Stein and is inspired by a salad he is currently serving at The Rose in Jackson Hole. The taste of these leafy greens can be described as zingy, spicy, bitter, and savory. These flavors pair well with a sweet dressing such as this Honey Vinaigrette recipe, also provided by Chef René. Let us know what you think.
One of Farmer Shain's big priorities this year is getting fresh mulch and compost into the greenhouses. This is greenhouse 5, the "small tomato greenhouse", with a new layer of compost down the rows of bush tomato plants. A layer of grass clippings is also being laid down each row. This compost "recipe" will breakdown over time to make a wonderful, rich soil. And it will also help block out weeds.
Carrots are on the harvest list for next week. Golden beets the week after. Hoping there will be enough onions for everyone next week. Lot's of food coming soon.
Have a great week and ENJOY your veggies!