After the multiple weeks of sustained heat, most of our earlier summer plantings have pooped out, and this week we have been busy turning over beds to our fall plantings. Down went the rampicante squash, the tomatoes, the basil, and the eggplants and into the compost pile. Luckily, I had the nursery team start a multitude of fall crops a few weeks ago, so we are ready with new transplants and have already filled up all the beds we cleared. In went the 3rd cucumber crop, the 2nd shishito pepper crop, a new bed of lettuces and bok choys, and a bed of kabocha squash. Next on the agenda are the broccolli, the cabbages, the cauliflower, the radishes, the daikons, and more.
Its always a bit of a rushed time when we transition over to a new season, but its also a time filled with beauty and hope. The new beds fill our heads with dreams of the future harvest, and we feel the tingle of excitement in our toes as we plant. We will have extra plants available soon for CSA members who want to grow some of these plants at home too, so lookout for the addon list! Have a great week!
The Growing Club
(Please click each item below for a larger photo, description, and preparation instructions.)
– garlic chive scapes
In case your greens are wilted by the time you pickup your box, please follow these instructions:
– Fill a small bowl or tub with 1 inch of water
– Cut a 1/2 inch of the bottoms of the stems of your leafy greens
– Place greens, with stems down, into the bowl of water
– Leave the greens in the bowl overnight and by morning they should be rehydrated
The best way to store your herbs so that they keep longer is to cut the stems a little and place them in a glass filled with about an inch of water. Cover the leaves loosely with a bag and keep them in the refrigerator. Replace the water inside when it gets cloudy. This works great with basil, mint, cilantro, parsley, and many other herbs.
Please feel free to share your recipes with us and also any storing tips you may have.