Well. I really am thrilled… but you already know how this sentence ends. BROCCOLI. Enjoy and remember: don’t overcook and don’t let it hang around too long; all brassicas are very much at their best fresh, before their sulfur compounds get the better of them. If you got broccoli last week, you’ll find a small cabbage and bok choy instead.
Large boxes get to enjoy celery, which is very sweet and, although it is growing slowly, slowly, seems quite happy. There are yellow beans, mixed with dragon’s tongue beans, in my opinion the best of the wax type beans. I’ve got quite a little jungle in that bed and their first harvest means they will finally get the weeding they need. Mizuna is your green for the week: you get it in your salad mix every week, so you could use it raw if you like. Otherwise a light cooking–goes well with fish or chicken. And then there’s basil. It’s hard to believe, but the recent cool nights coupled with the dryness have already started to make the leaves bronze. Let’s enjoy it while we can. The season has changed subtly to late summer; leaves falling off trees and turning yellow.
Small boxes are getting beets, and I am for sure making borscht with them this time. The tops are not as nice as I’d like but hopefully you can get some use out of them. You’re missing the beans, celery, mizuna, but getting cucumbers instead. Every year I trial a few new varieties, and these are already in the winner’s circle. They are small but much more flavorful than regular ones.
Farm life is busy enough now that I had to consult my day book to see what I accomplished this week. It looks like a \whole bunch of weeding and trellising. Still. There really is no end to it; some of the vacancies ( in the place where onions grew) are replanted with spinach which is meant more for next year than this. If I could do everything perfectly, I’d plant over 1/3 of the crops between now and freeze up; that would lighten the load for spring nicely.
Yet another little family of piglets has emerged; only 5, but then again, Lucky (the sow) has done me proud for so many litters that I still consider her work ” well done”. In about a month, a batch of grown pigs will be ready for butchering. If you’re interested, you can buy pork for the freezer in quantities as small as a 20 or 50 pound variety pack, and of course the custom cut half is another possibility. Please phone me on that one” 268-2248.
And last but not least. I guess I shouldn’t quit my day job yet and pretend to be a climatologist, not after suggesting that that rain we had marked the end of the drought. Not so fast, oh optimist. We are struggling to keep enough water in the well to water livestock and the main garden is back to looking awful dry and wilty most of the time. It’s got to end sometime. Keep hoping, keep thinking good thoughts.
Till next time, T