Quick Note: I re-use all my wooden containers for market so please transfer all veg from the wooden containers to your own containers or the produce bags. If you happen to have any of the wooden containers at home, please return them when you get a chance. Thank you!!

This week in the garden
On Thursdays and Fridays, I harvest for the Carp Farmers’ Market. Saturday is market day. Sunday is usually my day off. Mondays and Tuesdays are reserved for garden cultivating, planting, weeding, etc.

This week has been completely consumed by the garlic harvest. We’ve been pulling out garlic with every “spare” moment we have. It’s been a wet season of course so the garlic is huge… but also vulnerable to rot… so we are taking this window of opportunity to get it all in. Nearly all the garlic is currently drying and curing in our seedling house and also hay mow and I’m feeling very optimistic about this year’s crop!



Oh hello friend… found in the garlic 🙂

This week’s share of the harvest
1 head Red Cabbage
1 bunch Carrots
1 box Raspberries
1 bunch Hakurei Turnips OR 1 bunch Beets
1 head Lettuce
Summer Squash
Large ONLY: 1 bunch Turnip Greens, 1 bunch Kale, 1 pair Onions

What to do with Hakurei Salad Turnips
These are Japanese Salad Turnips. They taste like a sweet, juicy, tender turnip. Mild and yummy. You can definitely eat the delicious juicy tops too – raw or sauteed. Slice these up into salad or on to a veggie plate. Kids love them. If you want to try cooking them… here you go…

Braised Hakurei Turnips

  • 1 pound (total) turnips and radishes
  • Salt
  • 2 tablespoons butter

    Quarter turnips if necessary. Put in saucepan with pinch of salt, butter or oil, and water to come up about halfway to their height. Cover and turn heat to medium-high. Simmer until vegetables are just about tender, 10 to 20 minutes. Uncover and continue to cook until vegetables are shiny and glazed with their juices. Add more salt if necessary and serve hot.


    Carrots being dug.