It was a lovely week, with a trip to our magic waterfall and swimming in the Saint Croix and some good rain that got here and some bad storms that missed us and lots of blackberry picking and lobster mushroom foraging.
On Thursday morning I woke up and opened my eyes and Kristin rolled over and said “we need a place to cure some onions.”
“OK. Some? How many is some? Dozens? Hundreds?”
<a moment of silence>
Oh boy! So I set to work brainstorming how to create a space for them; they would need shade, maximum ventilation, and protection from rain. We don’t have much indoor space here, so we’d have to build something!
For the base, I knew one of the big sturdy pallets (donated by an Action Squad fan) would probably work well. Once measurement revealed that it would fit perfectly beneath the truck topper that The Neighbors Marquardt had just given us, everything started to flow easily, and in a few hours, Marty and I built a sturdy shed with four 4×8′ chicken wire shelves.
And so, the Onions Shack joined our shantytown, as the sixth repurposed Truck Topper.
I repeatedly went outside over the course of the following days, just to admire it.
Some vegetables happened this week too, but that was on Kristin’s end and she is the driver and I’m the newsletterer so this is what you get. I suppose the boxes say all that needs to be said anyway, so let’s get to
Inside Box 10
- Sweet Onions – eat them raw or caramelized!
- Sweet Corn – eat it as soon as possible for maximum sweetness!
- Broccoli – the spring broccoli plants have sprung back into action with these cooler temperatures, pushing out abundant tender side shoots.
- Micro-greens (Radish, Cilantro, or Red Cabbage) – I have been trimming them with less stems this week, hopefully they’re even better now!
- Slicing Cucumbers
- a party of Tomatoes
- Cherry Tomatoes