6.29.2017

It has been wonderful to see the sun this week!  The first sunflowers bloomed and a few cherry tomatoes are just starting to turn color.  The Cherokee Purple tomatoes are always the first slicers to turn but still no color on them yet.  With all the rain last week I missed the waning moon window to harvest onions and garlic, so we went ahead and harvested this week even though we are in a new moon cycle.  About 600 onions and 800 garlic were harvested by myself, Karen and her daughter Eileen who was visiting from Charleston before heading to Vanderbilt this fall for a Nutrition Program.  A bit of digging but we had fun.  I try to plant and harvest by the moon cycles but sometimes the weather (or at times my too full days) call for adjustments.  Even so I find working with the moon rhythms very comforting, as I feel plugged into a rhythm much bigger than me.

I was not sure what to expect with the onion and garlic harvest given all this rain but for the most part the crops look good.  All are now in the sunroom curing which takes about three weeks.  A proper curing of onions and garlic means they will be good for eating throughout most of the winter.  With our cool, damp nights it is always a trick to cure root crops but I’ve had good success once I built the solar sunroom. 

Farm Food Favorite: Grilled Monster Onions! 
Slice a large onion into rings and add butter.  Wrap in tinfoil packet and place on grill for about 45 minutes on low heat.  Can also be done in oven at 350 degrees for 45 minutes.  Enjoy!    


Until next week…

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