I dug a few hundred garlic bulbs today and moved them to the sunroom to cure over the next couple of weeks.  The air curing process intensifies the garlic flavor and once dry it will keep for several months.  In years past I’ve always had a challenge to find a window of dry weather to dig the garlic without it rotting – not an issue this year!   Makes me realize once again the value of diversifying the crops in my fields.  Each year the weather changes and some things do well, others not so well.    

The 300 feet of sweet potatoes were planted last week and Julie and I completed the first two tiers of trellising on the 80 tomato plants.  That’s a tedious two person job weaving twine in among each plant but works well for a large volume of plants.  We also did a lot of stirrup hoe and hand weeding as well as thinning the radishes and carrots.   I will be bringing the first of the beans tomorrow and they are as pretty as any I have grown.

Farm Food Favorite: Garden Fresh Green Beans

Freshly picked green beans are a treat from the garden.  The first picking of the season is always the best as the beans are young and tender.  Snap off the ends and put in boiling water for as little as 2-3 minutes.  Remove and sprinkle with garlic salt or lemon juice.  Or to put in a salad remove the beans from the boiling water and plunge into cold water to stop the beans from cooking.  Drain then mix with rice, olive oil and tomatoes and fresh herbs.  

I look forward to seeing each of you tomorrow at the CSA pickup from 10:30 until 12:30 pm in front of Butlers II Antiques on Main Street.  Please bring a bag for your goodies.

Until next week…

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