Field Notes. The heat has arrived. After a slow spring, we have had some rain and heat. Many things are catching up. For example the asparagus was slow to start, but we are getting larger than usual harvests each time Ken picks. If you want additional asparagus or have friends looking for asparagus, send them our way!
|Fence is similar to this poultry netting|
|Strawberries blooming and starting to set fruit|
Ken has been clearing the mobile high tunnel of greens and planting the heat loving crops. He is also planting heat loving plants in the field tunnel as well. He cleared spaces and cultivated the entire garden and transplanted seedlings into that space. As crops come out, new ones go in.
The pigs are now in a large new space south of the garden. Their first job is to clear the area just south of the garden and then Ken will improve the fence. Ken is considering their next move, and I will keep you posted
From the Kitchen. Asparagus is a great side dish! I have brought a simple meal out to Ken in the field a couple nights last week. One night I fried up a couple pieces of bacon, and boiled some pasta. I removed the bacon and chopped for a garnish. I pan grilled the asparagus in the bacon fat. For a pasta topping I sauteed green onions, added some cream cheese and removed from heat. once the pasta was done, I drained and tossed with chopped dandelion greens - any salad or braising green would work. Then I added some brined red peppers to the pasta and topped it with the chopped bacon.
Another night was pasta with a mushroom sauce from mushrooms we had dried last summer and green onions. There was a side salad with wild violets as a garnish.
Home made mayonnaise is great on asparagus. Check recipe books, but it is basically beaten egg yolk with a bit of salt, pepper, honey, and either a tablespoon of lemon juice or vinegar. Then using an electric beater, drizzle in about a cup of oil - I like olive, walnut, sesame or sunflower. Then once the oil is incorporated, add one more tablespoon of either lemon juice or vinegar. with our eggs, it is a bright yellow color
And with the egg whites I make macaroons for a treat for Ken
'Til Next Week,