It’s been a full week on the farm! It felt good to harvest and pack vegetables and to get into the rhythm that delivery days bring; lots of harvesting and washing on Mondays and Thursdays, more harvesting and packing on Tuesdays and Fridays and the mad scramble to get everything else done in between. The “everything else” includes things like fencing out the deer who also love your vegetables, staying on top of cultivation, trellising tomatoes and planting. We continue to plant! Just this week, we direct seeded cilantro, salad mix, and the last of the beans (a Romano type). We planted beets that will be transplanted to the field in a few weeks and we transplanted the last of the fall broccoli, savoy cabbage, and some cutting celery. Spring Hill members Cassandra and Martin got a ride on the transplanter on Friday, tucking in what will be September’s beets. Mike drove the tractor at about .1 miles per hour while Cassandra and Martin, in seats at the back of the transplanter, placed a cluster of beets into each hole that had been made and filled with water by the transplanter. It sure beats crawling along on hands and knees! This week’s big project was haymaking. It seems inevitable that we make the bulk of our hay when it’s hot and humid and indeed, that is what we did. We got a nice rack full of hay though and it should take care of most of what we hope to mulch. Lots of mulching has already been done. The tomatoes, peppers and leeks were mulched by Tuesday and Friday’s workers and we’re hoping this week’s crew will take care of the raspberries. Cucumbers, zucchini, melons, broccoli and Brussels sprouts were mulched early on and soon we’ll get to the next batch of zucchini and some of the fall crops. It’s always good to have the soil covered and especially so when we see forecasts of heavy rains. We hope you’re enjoying the vegetables and look forward to working with you this season!
In Your Bag:
Please note: All vegetables from Spring Hill will need to be washed. We rinse just about everything here, but you’ll want to wash the veggies before eating them.
The Salad Turnips, or hakurei turnips are a wonderful treat! They can be sliced and added to a lettuce salad or they could be sautéed and served over their steamed greens. This week brings the first head of Spring Hill garlic! It’s fresh out of the field and best stored in your refrigerator. The kohlrabi is amazingly sweet and tender! We like it best raw. Peel off that outer skin, cut it in slices for a nice crunchy snack or try the refreshing salad that Kristin shares in the recipe section. Kristin also has a nice recipe for a fennel/orange salad. If the fennel flavor is too strong for you, try sautéing it with garlic and olive oil over low heat until it’s’ nice and tender. The flavor mellows quite a bit when cooked.
Looking Ahead to Next Week
We’re thinking new potatoes and carrots and fresh onions for next week! We’ll likely have another round of lettuce, more zucchini and cucumbers and maybe, just maybe, the first of the green beans. It won’t be long and we’ll be sending the first tomatoes of the season!
Next Week’s Harvesters:
Tuesday, July 23 – Colleen & Joe Bartels, Marilyn Johnson & Dave Bostrom, Louisa Keleher & Greg Tromiczak, Mary Yee, Karen Schilling
Friday, July 26 – Katy Podolinsky & Larry Schmidt, Amy & Lee Friedman, David Hemphill & Amy Votava, Harper family, Anna Kleven