Hello and apologies for the long, awkward silence. It has been a hectic year from the start. New jobs and life rearing its head have caused the garden to be more in the background than in years past.
Add to that, some wacky weather, and it makes for a different growing season. Despite the alternating drought and monsoon seasons, we are actually having a decent tomato crop at the moment.
So…although the number of farmer’s markets we usually sell at is a little less, we are working to prolong the bounty for us and others to enjoy down the road.
Yesterday and today mark the second processing of tomatoes into that magical elixir – SALSA. A lot of picking, peeling and chopping took place yesterday and today is the canning part.
We mostly used Romas because we have a lot of them (prepared 32 pounds), and they are nice and meaty.
The finished product looks and smells good. A taste test is soon to happen, but I have to get back to filling jars.
Here’s the recipe we followed: pnw_395_salsarecipesforcanning
Salsa Recipes for Canning from the Pacific Northwest Extension Publication – PNW395
It has been a long wait, but we are happy to report that starting next week, we will be back in our market swing.
I’ll be posting our market schedule below on the website calendar and on Facebook.
Here is a preview of what harvests await:
Green beans and potatoes are coming to market, too.
Stay tuned for more!
Work is still underway to get all of the planted beds, well, planted. The cooler, wet start to the month of May has yielded to a warm, dry month of June. The soil is powdery and begging for a drink.
In the ground right now and starting to germinate are:
- mixed greens
Plants that are starting to produce flowers and fruits are:
Garlic, greens and tomato rows
Things still to plant are:
- next round of beans
- next patch of carrots
- corn, corn and more corn
- lettuces and more lettuces
There is always work to be done, and we thank all of you, our loyal customers and friends for sticking with us and being patient during such an odd growing season.
Fresh picked cherries
Hi, friends. We are still planting in the garden. Because of a lack of harvestable material, it may be a few weeks until we return to market.
The good news is that things are starting to sprout!
In the meantime, we do have garlic scapes. Is anyone interested? Let me know.
Not sure what garlic scapes are? They are the flower stalk that garlic produces. Gardeners harvest the scapes so the the garlic plant focuses on forming a nice, big bulb. Plus, scapes are 100% edible! Delicious raw (as in salads) or used for cooking with any dish that calls for garlic. Scapes have a mild, garlic flavor.