- Baby Carrots
- Swiss Chard
- Scotch Kale
The broccoli is just starting to flower, so there isn’t quite enough for every pick-up site to receive broccoli this week. Next week, we’ll switch it around so everyone gets their fair share. The carrots are starting to size up. Little carrots like these are good for snacking or roasting whole. Try them roasted with Morrocan spices. This is the last week for radishes as it is way too hot for them now, and they get woody.
The broccoli is probably best cooked, like lightly steamed. With this past weekend’s heat, the sulfur content in the broccoli plant most likely increased, giving it a spicy bite when eaten raw. We are keeping the broccoli well-watered in this heat wave so that the turgor pressure of the plant cells can counterbalance that sulfur. Broccoli prefers cool weather.
Expect more cooking greens this coming week, as well as some lettuce. We have been experimenting with Swiss Chard. For lunch, we used a raw chard leaf to wrap a slice of leftover meatloaf (with mayonnaise of course) for a meatloaf-chard taco/wrap thing. That was yummy. We also like torn up chard in a quick quesadilla. Greens like these are so versatile, it’s easy to get their nutrition into your meals.
We hope you picked up uour Veggie Tip Sheets on Swish Chard and Beets this week!
Also, Swiss chard is a great substitute for spinach, which did not germinate very well this spring.
Along with keeping crops irrigated in the heat and continuing with transplanting, weed management, etc., our hay crop is keeping us occupied. We just got one of our main hay fields cut and baled in Potter Valley, and it has been quite an ordeal so far. Just like vegetables, quality hay has a timeframe in which it needs to be harvested and taken off the field. Currently, we don’t own any of our own hay-making equipment, and we don’t have the time to do it ourselves, so we prefer to outsource that job. Unfortunately, there aren’t very many folks in our valley who actually cut and bale hay anymore, so finding someone to do the job has been tricky.
Adam & Paula