We’ve planted some beets in one of our raised beds, and it’s time to thin them out, so that the beets have more room to grow. So this week, in addition to the beet tops that you’ll always find in our mixed greens, we’ll also be bringing in small
containers of baby beet tops. Beet tops are fantastic added to a salad or smoothie, and can be lightly sauteed or steamed with garlic for a delicious side dish. Beet tops are even more nutritious than the roots, and are a high source of iron, so they’re a great addition to your weekly diet!
Last week, we mentioned green onions, but didn’t actually have time to harvest them in time for market (that’s one of the drawbacks of publishing the newsletter the day before our final market prep day). They’re looking great out there, by the pond next to the garlic patch, and we’ll have some on the table this week, for sure.
Last week, we did bring in a few packages of our edible pansies, and we”ll have more this week, as well as some violas, and hopefully some chive flowers. Adding flowers to a meal is a great way to ‘fancy-up’ an otherwise boring meal, and if you’d like to learn more, check out the quick article from the newsletter here
Our mixed leaf-lettuce from the field is looking fantastic, so we’ll finally have some on our table again. There are several varieties in this mix, including Romaine, Speckled Romaine, Grand Rapids and oak leaf.
Our crew braved the cool, wet temperatures late last week and planted out several dozen Brussels Sprout seedlings. We’ve tried to grow them a couple of times before, and haven’t had much luck yet, but we’ve given them a bit more space this
year, and we’ll be paying more attention to the steps that need to be taken in order to have the plants produce those delicious mini-cabbage heads. It’s one of my favorite vegetables, so I really hope they turn out.
In our raised-bed area, we’ve planted more kale, dill, chicory and many little cilantro plants. While we normally don’t grow things that we don’t personally like to eat, we’ve had so many requests for cilantro that we’ve decided to give it a shot. The aroma from that part of the gardens should be pungent once they start growing, and who knows, maybe we’ll develop a love for its distinct taste.
The Waiting Room
Last week I showed you a picture of the Saskatoon bushes in bloom. The flowers are now gone, and what’s left is the beginning
of thousands of pea-sized deep red/purple berries. Can’t wait for some Saskatoon pie later this summer!
We managed to escape frost last week, so we should be in the clear, now, for a least a couple of months. Most of the seedlings we’d hoped to plant out are now in their ‘permanent’ homes outside, so we’ll just let them do their thing, weeding to give them room to grow, and watering when needed (although, with the amount of precipitation we’ve had over the last couple of weeks, we won’t need to water for a while yet)
The early outdoor carrots are starting to look good, too. It’s the first time we’ve planted some in a bed, and it looks like we’ve timed it nicely so that when we’re done harvesting out of the greenhouse, we’ll still have a few baby carrots to bring in to market.
Gerald and Lyle made a pretty cool discovery when they were out picking rhubarb for market last week. A robin has built a nest right in the center of one of our rhubarb plants, so we’ve been keeping an eye on the progress (without, of course, disturbing the beautiful process). I wasn’t able to snap a shot with my iPad last night, so I walked out there this morning to try with my phone. Mama bird gave me the stare down, and as I went to take a picture, my phone battery died. So I am taking that as a sign that I should just leave her and her babies alone, and you’ll just have to trust me that it’s pretty cool, indeed.
Catch up with you next week!