Harvest Newsletter

Greetings from the Garden!  This week’s CSA box has lettuce, summer cabbage, carrots, kale, green beans, radishes, potatoes, bok choy, Walla Walla Sweet onions, and parsley

Field Notes.  Mulching the garden continues.  Ken is cultivating, wheel hoeing and mulching.  He also planted six flats of fall crops one evening last week.  He transplants in the evening so the plants experience less shock and recover to grow more quickly.

Ken is tying up tomatoes weekly as they grow up and up.  He has been shutting the greenhouse each cool night to retain as much heat so they ripen as quickly as possible

From the Kitchen.  This box really says summer.  Our first cabbage is an old heirloom variety that is sweet and tender.  We often cut wedges, steam and serve with either butter or umeboshi paste or a bit of cream sauce.  It makes great slaw – fresh ad green.  I rinse, cut thin slices, add salt and knead.  I add other vegetables like sliced onion or carrot to taste. Set aside about a half hour and the color will be greener, the cabbage softer, and sweeter.  If salt is an issue, drain or rinse and add a dressing with a bit of vinegar, honey, pepper and either yogurt, mayonnaise or sour cream.  

Walla Walla onions are an early, juicy sweet onion – great raw or cooked.  When I first add them to food, Ken accuses me of adding sugar! 





‘Til Next Week, Judith and the gang

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