We are so happy to have the first green beans and zucchinis and the last of the peas. It is so great to have fresh veggies after a long winter and spring of root crops from the root cellar.
Enjoy and peace, Dulli
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Dear Friends, it is garlic time! We have started harvesting the first of 8 beds and it looks great, fat and not very many small ones! The weeding and watering and recent rains did their magic. The barn and my hands smell of garlic. Come an be part of the annual harvest fest Saturday digging from 9am peeling from 11 am on. Garlic is the easiest to clean to look nice for sale when it just comes out of the ground. We invite friends and family to help and take some garlic home to get it done in 1-2 days so we can go on with the other veggie work during the week. Baby cow Juniper is three weeks old now. She runs, jumps and gets licked by her two mother cows. I had to adjust the halter twice already. The miracle of Carol is that Carol has not been milked for 4 years since she fed Goldie, Junipers mother. When I am milking Goldie in the barn and Juniper is thirsty she goes to grandma Caro; and nurses her. And Carol has milk again! That is good for me because she can drink and I get more milk. Goldie is not so sure if she likes it. She looks at them when it happens. In the gardens we are almost done planting fall roots. It is getting real late for the last potatoes to go in. I bought the seed potatoes and don't want to let them go. It is a short season variety and I can cover them from the first frost if needed. We already planted 800' so the CSA is covered. We are looking forward to be busy with maintaining the crops: weeding, trellising, harvesting and eating them of course. Today we tied up the field tomatoes and when I looked at the last newsletter they grew enormously. We are doing a lot of weeding and getting through the fields slowly. So much work. The rains bring on the weeds too.
We are so happy to have the first green beans and zucchinis and the last of the peas. It is so great to have fresh veggies after a long winter and spring of root crops from the root cellar. Enjoy and peace, Dulli
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Dear All, Welcome to the green world little Juniper, female born 6-19-2023. All cows and people are so happy! Mom Goldie and Grandma Carol are co-parenting, licking flies of the calf, standing watch and making sure Juniper comes along. It is not easy to bring the bunch in the barn since neither Carol (usually lead cow) or Goldie want to be first to go to make sure Juni is coming and Juniper does not know the way. After a week they seem to come on time to the barn to be milked and to get a fresh drink of water. I just made the first cheese and Butter and Yogurt. We are covered in the dairy department. Tomorrow we are going to our friends wedding and so much needs to be done before. Lauren will deliver the Coop order and the Potsdam CSA. We mulched the outside tomatoes and tied the high -tunnel tomatoes. We are prepping and planting the fall carrots. We planted another 270 basil since the first planting got stunted by the cold in April/ May? I am on the 4th cucumber seeding as they got cold damage like the basil and then the chipmunks ate the seed twice, even though I covered the trays. I am running out of seed and hope this will do. We have one row outside and the last ones will go in the tunnel. Usually I put the first ones in the tunnel but they got eaten by voles and slugs. We are also busy weeding carrots, onions and peas. The rain brought on the weeds. I gave up on two of the four parsnip beds because the germination was so bad. And that after watering them for a month (bad seed?) My sister is coming next week and she likes big weeds. I am looking forward to weeding with her and her husband who is a gardener too. Lucky me! We will be doing our morning family breakfasts and go swimming as much as possible and play games in the evening. And weeding.... The curly green things in your box are garlic scapes, the flowers of the garlic plant. We pick them off the plants for them to make bigger garlic bulbs. The scapes are nice and fat and I hope so will the garlic be. We watered in the beginning of June and now the rains keep it growing well. We have 200lb of bagged scapes in the cooler!
You can use the whole piece, cut it into omelets, stir fries, salad dressings, bake it or make garlic vinegar. It tastes like garlic, surprise. Garlic Harvest Fest will be July 22/23 . I hope you can come and join in the fun of harvesting and peeling garlic while having a good time with friends. More details will follow. Garlic Scape pesto: 10-12 garlic scapes 1/4 cup nuts/seeds (sunflower, pumpkin& walnut are my favorite) 1/2 cup extra virgin olive oil 1/2 cup basil leaves (optional for the hardcore garlic lovers of the world) juice of 1 lemon salt 1/4 cup Parmesan (optional) 1. Pulse scapes in food processor 30 seconds. 2. Add seeds, pulse another 30 seconds. 3. Add olive oil, pulse on high another 30 seconds. 4. Add cheese and pulse. 5. Add basil and lemon; pulse to desired consistency. 6. Add salt to taste and enjoy! peace, Dulli |
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