Each year as Ken harvests onions, we place them on racks to cure. Here is the rack of curing onions. Once we need the space for winter squash, I pull dried tops and rob off dirt, and sort onions by size. The dried tops go to compost or chicken bedding Empty racks ready for squash …
Greetings from the Garden! This week’s CSA box has tomatoes, cucumbers, onions, garlic, potatoes, peppers, radicchio, a mustard green mix, kale or chard, parsley, and grapes Field Notes. As I draft this Monday morning frost is forecast. Frost signals the end of a few crops – basil for example. This afternoon I will close up the greenhouses and it will be a question of how cold for how long. Frost also signals …
Ken keeps bees. Yesterday he suited up and was working with bees. At one point he walked near me, and I heard the sound of an unhappy guard bee. Bees usually have a sweet humming noise, but guard bees under stress sound insistent and rather like a dentist drill. The bee stung me just under the eyebrow. I yelled, and Ken came over and found it and pulled it off my hat and suggested I …
This week we have two less common items available – radicchio and hakurei turnips. We grow a Treviso type of radicchio. It looks like a white spined red Romaine, but it ISN’T lettuce. It is an Italian green with a stronger, slightly bitter green flavor. I tend to roll leaves and cut in thin ribbons to add to salad as an accent. I saute it with onions. Some people grill it. We had some delicious …
Greetings from the Garden! This week’s CSA box has tomatoes, peppers, onions, garlic, potatoes, salad turnips, red radishes, beet thins, carrots, cucumbers and/or zucchini and herbs Field Notes. No frost yet! Usually by this time we have had at least a nip of frost. Soon we will start the “big dig” and getting roots in the root cellar for the winter. Ken is still picking all those summer crops and clearing space. Once we have …
Ken loves making unusual sauces, fermented vegetables, etc. This year he had enough peppers for batch of fermented hot pepper sauce. Here is the ferment part. And here is the bottled product
