Field Notes. Ken returned from a weekend retreat refreshed. I now appreciate him all the more after I did the necessary chores. This time of year the pigs are hungry, and they eat a lot! There is the decision to open and close green houses and hoopettes; it all depends on the weather. We had lows of 27 and 28 this weekend and now highs approaching 70. No wonder the plants and animals and farmers are confused!
This weekend we will move the mobile high tunnel over some of the fall greens to extend the season. Ken will pick the last of the heat loving crops, and so we move on
Now that we have garlic, I have been making a traditional French dressing or minced garlic, vinegar or lemon juice, paprika, salt and pepper, a bit of honey or sugar and olive oil. My ratio of the ingredients is heavy on garlic and light on the sweet for a zippy accompaniment to lively fall greens like mizuna and mustards with some lettuce.