Dear All,
I should be harvesting Mixed Greens before it gets hot. I am waiting to get the last orders in. So far I slated the 8lb cheese I made with Carol milk yesterday, advanced the sourdough bread to its next stage, ordered irrigation for the year and made a work list for the week. The faithful workers have arrived and started harvesting spinach and watering the cabbage. You should see the wonderful brassica (broccoli, cauliflower, kale, cabbage) tunnel we built. It is a joy to be in it and not be all hunched over.
We finally got mulch from the Laing organig dairy farm near Potsdam. It is haylage, fermented grass bales that smell like tobacco and are very hot. It gets you almost dizzy to roll that stuff. The roundbales are so heavy that we need three people to roll themn out, then let them cool off a day before tucking them around the plants. The goal for the week is to finish mulching the cucumbers, zucchini and summers quashes and the tomatoes. Unfortunately we have to do one weeding before they go down. I am hoping that the haylage does not have weed seed that is alive. We will see.
Last week we got the last of the transplants we grew in. With hot peppers and melons planted we are now on to direct seeding of fall carrots and beets for winter storage. Strange to think about winter, I want summer! This week we are also planting the last potatoes, another 900'. The gardens are hopping with peas coming in and so much weeding to do.
In your box you find curly garlic scapes that you can use in salad dressing; cut them up in stir fry; with your omlett; use the whole thing. Theyu are the flowers of the garlic that we harvest now to get bigger bulbs later.
Chard cooks like spinach.
We have to wait for spinach since the plantings are not doing well. I am attaching our favorite sesame dressing recipe.
Swiss Chard Hummus
Mix the following in a blender or food processor:
Birdsfoot Sesame dressing:
1/2 cup of olive oil
1/2 cup of nice vinegar
1/2 cup of water
1/8 cup or less of soy sauce
1-2 cloves of garlic or pureed garlic scapes
1/4 cup of tahini or toasted sesame seeds
pepper)
1/2 minced onions
a little honey or maple syrup
mix all and marinade coked greens for some time. ( I like my kale cooked soft and gray, not green and crunchy that's German)
Peas, glorious peas!
The peas are sugar snaps, where you can eat the whole thing and please remember to return the containers.
For the leafy people we have been giving out Lambsquater that cooks like spinach. We like it even better, because it has more substance to it. It will also work with the sesamy dressing.
See you soon, go to go,
Dulli
I should be harvesting Mixed Greens before it gets hot. I am waiting to get the last orders in. So far I slated the 8lb cheese I made with Carol milk yesterday, advanced the sourdough bread to its next stage, ordered irrigation for the year and made a work list for the week. The faithful workers have arrived and started harvesting spinach and watering the cabbage. You should see the wonderful brassica (broccoli, cauliflower, kale, cabbage) tunnel we built. It is a joy to be in it and not be all hunched over.
We finally got mulch from the Laing organig dairy farm near Potsdam. It is haylage, fermented grass bales that smell like tobacco and are very hot. It gets you almost dizzy to roll that stuff. The roundbales are so heavy that we need three people to roll themn out, then let them cool off a day before tucking them around the plants. The goal for the week is to finish mulching the cucumbers, zucchini and summers quashes and the tomatoes. Unfortunately we have to do one weeding before they go down. I am hoping that the haylage does not have weed seed that is alive. We will see.
Last week we got the last of the transplants we grew in. With hot peppers and melons planted we are now on to direct seeding of fall carrots and beets for winter storage. Strange to think about winter, I want summer! This week we are also planting the last potatoes, another 900'. The gardens are hopping with peas coming in and so much weeding to do.
In your box you find curly garlic scapes that you can use in salad dressing; cut them up in stir fry; with your omlett; use the whole thing. Theyu are the flowers of the garlic that we harvest now to get bigger bulbs later.
Chard cooks like spinach.
We have to wait for spinach since the plantings are not doing well. I am attaching our favorite sesame dressing recipe.
Swiss Chard Hummus
Mix the following in a blender or food processor:
- 1 can garbanzo beans/chickpeas (15 oz), drained,( better to cook your own)
- 1/2 cup fresh spinach or Swiss chard, chopped
- 1/4 cup tahini
- 2 tablespoons garlic
- 3 tablespoons lemon juice
- 2 tablespoons olive oil
- Salt and Pepper to taste
Birdsfoot Sesame dressing:
1/2 cup of olive oil
1/2 cup of nice vinegar
1/2 cup of water
1/8 cup or less of soy sauce
1-2 cloves of garlic or pureed garlic scapes
1/4 cup of tahini or toasted sesame seeds
pepper)
1/2 minced onions
a little honey or maple syrup
mix all and marinade coked greens for some time. ( I like my kale cooked soft and gray, not green and crunchy that's German)
Peas, glorious peas!
The peas are sugar snaps, where you can eat the whole thing and please remember to return the containers.
For the leafy people we have been giving out Lambsquater that cooks like spinach. We like it even better, because it has more substance to it. It will also work with the sesamy dressing.
See you soon, go to go,
Dulli
