Update from the garden
It’s no surprise that the big activity over the last week has been watering. Everything. Morning and night. Since we live off-farm, my dad has been Mr. Waterworks for us in the evenings. During the heat wave I did lose over 200 lettuce transplants but another 200 or so survived so I’m calling that a win!

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Irrigation lines, providing water from 2 different sources.

I noticed a section of my garlic looked very dry until I remembered that I had planted some new “softneck” varieties, which mature much sooner than the usual “hardneck” varieties that I grow, so we got pulling. Without the chickens around this year, the big, well-ventilated coop is going to be the perfect place for drying the racks of garlic. We have 5,000 in the ground and garlic will be appearing in the CSA around the end of this month. Most of our garlic is marketed at the big Garlic Festival, the 2nd weekend in August at the Carp Farmers’ Market. So far it all looks surprisingly good coming out of the ground, so I’m very pleased.

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Cucumbers majorly busting out of their protective netting. Lots of blooms and soon loads of cucumbers!

I’ve also started doing some more seedings of beets and carrots. Both this season are very small and the fear of running out has been seeding any space I can get. It’s difficult to get seeds to germinate in such dry conditions but I’m planning to irrigate those areas every day and then cover them with some of our “row cover” to help retain moisture. Hoping that works!

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The asparagus experiment is going well. This was all rototilled just a few weeks ago and it has all come back. We are waiting for rain to germinate the oats and pea cover crop beneath.

This week’s tip – Keeping it crispy
Often cucumbers you buy in the store have a wax coating on them or plastic to keep them crispy. Obviously this is not the case for our cucumbers so make sure you store them in a sealed bag or container to prevent them from going rubbery. For carrots, remove the tops and store them in a container as well. Greens like kale and chard should also be stored in a sealed bag or container.

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Pattypan squashes just starting.

This week’s share
1 bunch Young Onions
1 bag Spring Mix
1 Cucumber
1 Zucchini
1 pint Tomatoes
1 bunch Lacinato Kale OR 1 bunch Rainbow Chard
1 Herb: basil/dill/tarragon/mint/thyme
Weekly ONLY: Carrots
Bi-Weekly ONLY: Sugar Snap Peas
Large ONLY: extra Carrots, Scapes, and 1 extra Zucchini

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We have 3 kinds of hot peppers this year. This is our “Red Ember” starting out. If you want some hot ones, let me know!

How to make Kale Chips
Kale chips were extremely popular several years ago but they are still a solid go-to, especially when you have this nice “Dino” or “Tuscan” or “Black” or Lacinato Kale. This particular kale is found to be more tender and flavourful and does not contain oxalic acid, which sometimes bothers some people. I found this recipe for Cheesy Kale Chips, which sounds pretty delicious. I would also add maybe a little honey to it…

1 head Kale
1 Tbsp. Olive Oil
3 Tbsp. Nutrional Yeast
1 tsp. Onion Powder
3/4 tsp. Garlic Powder
Salt to taste

  1. Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.
  2. Wash the kale and dry thoroughly with a towel or spinner.
  3. Place the dry kale leaves in a large bowl and add the olive oil, nutritional yeast, onion powder, and garlic powder. Use your hands to mix, making sure each leaf gets some of the coating on it.
  4. Spread kale in a single layer on the cookie sheets, making sure that they are spread out without touching.
  5. Bake at 350 degrees for 9-12 minutes. Check on them periodically so they don’t burn. When they are crisp, remove from the oven and sprinkle with salt. Let cool for a few minutes before eating.

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