Update from the garden

It’s been a great week weather-wise – some rain with hot weather has the garden growing like crazy. The peas are starting to flower, the parsnips are getting bushy, the beets are creating a canopy and I’m starting to see the very first baby cucumbers and zucchinis coming along.

Along with the garden growth comes the weeds of course, so I have been doing lots of cultivating and also mowing. Returning CSA members have heard me talk about it before, but I’m a huge fan of planting clover in the pathways in the garden. I learned this from a 90 year old farmer who was doing using peas. I do a “permanent bed” system, (where I keep my formed beds each year and just cultivate/amend the bed) and so I preferred a perennial smother crop like clover compared to peas, which get killed off by the cold.

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The garden is rather exposed in a wide open field with lots of wind and the clover really helps hold our soil in place and protects it from erosion (wind and rain). We need to mow the paths almost every week and a half but this is incredibly quick and easy compared to cultivating. Clover chokes out grasses and prevents them from creeping in the garden. Clover is a nitrogen fixer and so it serves as a natural fertilizer for the garden, feeding the soil around the beds. The clover flower is also great for attracting pollinators. Did I mention how much I love clover?

In your share this week:
1 bag Spring Mix
1 Kohlrabi
1 Napa Cabbage
1 flat Microgreens
1 bag Cilantro
1 bag Pea Shoots
1 bunch Radishes
Large ONLY: 1 extra bag Cilantro, 1 baby Bok Choy, 1 bunch Black Kale

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This week’s tip: Question your veggies
As you pick up your veggies, take a moment to ask yourself, “do I know what this is?”. If not, ask your farmer! I always have quick tips to offer on how to use unusual veggies, such as the kohlrabi you will find this week. Not a big fan of the radishes? You can try halving and roasting them… changes the veggie to be more sweet, mild and tender.

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What to do with… Kohlrabi
This is a perennial recipe I offer every year because it’s just so good and easy!

Kohlrabi Slaw 
1-2 kohlrabi – cut into matchsticks
1 small apple – cut into matchsticks
olive oil
fresh lemon juice
coarse salt & pepper

Mix together your kohlrabi and apple and then drizzle on the oil and lemon juice. Use your judgement and taste. Add a little to start and then more if needed.

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