Harvest Newsletter

Greetings from the Garden!  This week’s CSA box has cabbage, kohlrabi, potatoes, green peppers, zucchini, cucumbers, green beans, onions, and parsley

 

Field Notes.  Ken got a new area set up for the pigs, and we moved them Friday.   Ken is also irrigating green houses, planting fall crops, and more.  The soil is dry, but I am careful what I wish for – some friends  just got six inches of rain!

 

Ken checked his bee hive and they are doing so well they were ready to swarm.  Bees swarm – divide the colony –  when they need more space. Ken got a super – extra box with frames for honey and brood –  so they had room to expand and did not split.

 

From the Kitchen. I am picking beans, and will be freezing some for winter.  Freezing beans is simple.  Blanch in boiling water.  When they turn bright green, remove, chill and either place on a cookie sheet and once frozen I place them in a freezer bag.  I do this so they are individually quick frozen and I can just grab a handful at a time. 

Last week we dug samples of carrots for the U.W. Madison vegetable trials.  We were surprised how different carrots varieties taste when you compare them side by side.  Since I had carrots and cabbage and Walla Walla sweet onions.  I sauteed some onion slices, added some carrots cut in matchsticks and finally some cabbage.  This is great with some Asian dressing or a cream sauce.  I also use kale the same way

Parsley is a nutritional power house.  And the new potatoes can be boiled or steamed and tossed with butter and chopped parley.

‘Til Next Week, Judith and the Gang

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