It's hard to believe we've arrived at the end of June. Week by week we've worked our way through spring, and we're well into summer. The final planting of tomatoes is now in the field; we hope these will produce in September. We're still harvesting some spring crops like snap peas, kale, and spinach, but many of the spring crops are fading fast.
We're able to turn our attention more fully to the big summer producers, summer squashes, green beans, sweet corn soon. At the same time, we are just starting about a month of transplanting the fall broccoli, kale, brussels sprouts, cauliflower, and cabbage. A couple of plantings of these fall brassicas will go into the field each week until early August.
The weather continues to be challenging, rain every day all week last week. With the dedication of the crew, we continue to get plantings into the ground on time, and we're mostly able to do all the work to keep up with the care of the crops.
We did discover the devastating Basil Downy Mildew in our field basil last week. This disease has spores that drift in on the wind, sometimes over 100 miles, and this is the earliest we've ever been hit. We'll keep the basil supply going as long as we can, and we do have a couple new tactics to test.
At markets: Basil, make your frozen pesto now! We've piles of: crunchy Cucumbers and Lettuce for your summer salads, sandwiches, and dips, Summer Squash and Zucchini are great on the grill, especially when paired with Garlic Scapes, and Green Beans and Snap Peas are delicious raw or cooked. See you at Market!
Jenni
We're able to turn our attention more fully to the big summer producers, summer squashes, green beans, sweet corn soon. At the same time, we are just starting about a month of transplanting the fall broccoli, kale, brussels sprouts, cauliflower, and cabbage. A couple of plantings of these fall brassicas will go into the field each week until early August.
The weather continues to be challenging, rain every day all week last week. With the dedication of the crew, we continue to get plantings into the ground on time, and we're mostly able to do all the work to keep up with the care of the crops.
We did discover the devastating Basil Downy Mildew in our field basil last week. This disease has spores that drift in on the wind, sometimes over 100 miles, and this is the earliest we've ever been hit. We'll keep the basil supply going as long as we can, and we do have a couple new tactics to test.
At markets: Basil, make your frozen pesto now! We've piles of: crunchy Cucumbers and Lettuce for your summer salads, sandwiches, and dips, Summer Squash and Zucchini are great on the grill, especially when paired with Garlic Scapes, and Green Beans and Snap Peas are delicious raw or cooked. See you at Market!
Jenni
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