Tuesday, June 9, 2015

Harvest Newsletter

Greetings from the Garden!  This CSA box has lettuce, spinach, salad greens like arugula, bok choy, radishes, asparagus, and strawberries

Field Notes Ken got home from a Bio dynamic meeting in Viroqua Sunday and promptly returned to work.  He is nearly done with full season transplants like onions, tomatoes, peppers, sweet potatoes, cucumbers, squash, and melons.  He will be mowing and turning some green manure in the field for future plantings. 

We moved the chickens and geese to a new spot on one possible location of the mobile high tunnel where the heat loving crops were in 2014.   The poultry are eating a crop of green manure.  It will be gone soon and Ken will move them, let the soil rest and the plant for late season on that section, and after the heat loving crops are done, we will move the mobile there.

Monday we moved the pigs to a new location.  They seem quite content here and are renovating various areas of lawn and garden near the house.  Then they will move down the hill across from the mobile high tunnel

We got over three inches of rain this last week.  One inch per week is optimum.  Although we started the season with a lack of moisture, the current situation is pretty soggy and Ken is working with weather - moving animals when soil is too wet, cultivating once it is dry enough, etc

From the Kitchen.  Radishes!  These French breakfast are some of Ken's favorites.  They are wonderful in tossed green salads, and a couple years back I had a wonderful salad at a pot luck that was radishes and green onions in a creamy dressing. Delicious.

Consider freezing a bit of asparagus for a midwinter meal of cream of asparagus soup.  I also heartily recommend  asparagus quiche.

We have had some delightful bok choy side dishes this week.  I rinse and separate the stem from greens and chop them.  I start with the stems and add the greens just before serving - they only need to wilt.  One cool day I used garlic root slices and some dried cayenne pepper in the oil.  I added some sweet cooking wine, then tamari, then some toasted sesame oil, and some organic corn starch mixed with water. Finally I garnished with toasted sesame seeds.  Another day I started with tiny carrot thins and onion, then the chopped stems.  I used about 1/4 teaspoon of honey, some tamari and garnished with chopped cilantro.

No comments:

Post a Comment