Over the last week I finished up the main plantings...finally.
My strategy this year because of the late start, was to quickly get in a good sampling of the main crops for earlier harvests, then follow-up with big plantings of the main crops. Last week I got in tons more carrots and beets, more soybeans for edamame, and the final type of corn, Golden Bantam.
I am trialling a sweet blue corn in my Organic Gardening test garden, so it went in first. 2 weeks later it was red dent corn I am trialling. I guess most test gardeners weren't sold on the idea of a dent corn, so I was the happy recipient of many packets. Then the Golden Bantam and sadly that's it for this year.
I had a few more varieties I had hoped to get in, but in another two weeks when I could plant again (the two week separation being important for avoidance of cross pollination) it will just be too late for the corn to mature.
The garden looks good. It was dry up until yesterday, but after a good drenching yesterday, and a super heavy rain today there are definitely no dry areas at all.
Other than my weekly seeding of lettuce, the main mission now is weeding.
Most of the weeds popping up now are annuals. There is an abundance of purslane, lambs quarters and red rooted pig weed, all indicative of a fertile soil and all quite edible, tasty and good for you too.
Also showing up are tomatoes, ground cherries, morelle de balbis and tomatillos, tomatillos and more tomatillos.
If you need any of these for your garden, let me know quickly before I yank then all out. I'll pass them along quite happily.
In addition to the CSA this year, I'll be dealing with a few stores and chefs again, and have committed to a small new market in Fenwick on Wednesday nights from 4-7pm in the parking lot of St Ann's Church. Once the garden starts kicking out the produce, particularly the tomatoes, my girls will be a regular fixture there.
The CSA is my priority though, and based on the amount of planting I have done, I think it could be a good year for getting a few things in the freezer, doing some canning, or perhaps even some dehydrating if you are in my CSA.
From left to right : Blonde celery leaf, curled celery, Amsterdam celery and parsley.
How I ended up with two celery haters in my CSA is beyond me. I am hoping their partners appreciate my celery efforts and will even more so when I harvest the red celery later on.
Also in the baskets were chard, kale, lambsquarters, basils including African Blue and lime, garlic ( a variety passed along by a friend from Italy), onion topsets, mixed lettuces, rosemary chocolate mint, Korean licorice mint and a single solitary Stupice tomato. The first one I ate ate this year was most enjoyable, hope yours is too.
So, what to do with all those greens? Beans and greens of course!
- 5 tablespoons extra-virgin olive oil, divided
- 3 garlic cloves, thinly sliced
- 1/4 teaspoon dried crushed red pepper
- 1 large bunch greens...include the kale, lambsquarters and chard to good effect
- 1 cup vegetable broth
- 2 cups cannellini (white kidney beans), rinsed, drained
- 1 teaspoon (or more) Sherry wine vinegar
Heat 4 tablespoons oil in large nonstick skillet over medium heat. Add garlic and dried crushed pepper; stir until garlic is pale golden, about 1 minute. Add greens by large handfuls; stir just until beginning to wilt before adding more, tossing with tongs to coat with oil.
Add 1 cup broth, cover, and simmer until greens are just tender, adding more broth by tablespoonfuls if dry, 1 to 10 minutes, depending on type of greens. Add beans; simmer uncovered until beans are heated through and liquid is almost absorbed, about 2 minutes. Stir in 1 teaspoon vinegar. Season with salt and pepper, and more vinegar if desired; drizzle with remaining 1 tablespoon oil and serve.