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
