Wednesday , July 5, 2017
Whew! We’ve been so busy on the farm that we’ve forgotten to update y’all in a little while. The Common Market Farm had an amazingly productive spring growing season, and now we are fully into summer. This spring we harvested more than 1900 bunches of kale and 1000 heads of lettuce, along with heaps of chard, pac choi, radishes, and beets.
We still have some beautiful giant green chard that is dealing well with the heat. Chard is a delicious member of the Chenopodiaceae or Goosefoot Family, and most closely related to beets but is used more like spinach. It is a great alternative to kale and delicious when sauteed in oil or butter with some salt and pepper. Pick some up at the store today!
Now that summer has arrived, most of those crops have been pulled out of the ground, composted, and replaced with tomatoes, cucumbers, eggplant, and butternut squash. While we wait for these plants to grow larger and start fruiting, we have been keeping busy harvesting garlic and onions and soon we will dig our potatoes.
We are really excited about our garlic harvest this year. Garlic cloves were placed in the ground way back in November 2016, and after eight months, we finally had the privilege of pulling them up last Saturday. Now they are hanging in the barn to cure, which means the skin is drying out so they store better in your pantry and can be enjoyed all year long. We tried a new method of curing this year, which involved poking the stalks through some plastic fencing and hoisting it up over the rafters. It wasn’t easy, but we had fun doing it and are pleased with the results so far.
Sunday, 16 July 2017
It’s been another busy week at the farm. Last week, the big focus was on harvesting garlic. This week, we focused on harvesting our red and yellow onions. Onions were laid to dry out in the sun for a few days to ensure there was no moisture in them (which could cause rotting). These onions will go in the same barn as the garlic and also cure. It’s amazing to think that we’ll be able to ensure the onions we harvested this week will last well into the winter months!
Check back with us next week to see what projects we’re working on.
Your farm team, Joelle and Connor