This will be a short one – not only is the laptop still dead (resurrection pending), but my phone is swelling up and threatening to explode. It keeps rebooting…
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This week we used sorcery fire to repell a horrendous invasion of potato beetle larvae, planted kohlrabi, trellised tomatoes plants up, hay mulched, and hosted family.
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The garden is looking lovely overall (if you skip the warzone potato rows), (and the weed row where the beets are supposed to be).
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Kristin asks, “Why is it so cloudy all the time?” And also,
Kristin says:
Week 4 box
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Salad mix – this is the last of the salad for awhile..
Purslane –
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“is packed with vitamins, minerals, and antioxidants and has the highest Omega-3 content of any leafy green.” It’s also an abundant weed in the garden. It doesn’t seem threatening and isn’t useless like bindweed and quack grass so we let it grow. I like it raw. Here’s some inspiration:
http://www.thegardenofeating.org/2014/08/purslane.html?m=1
Basil – mostly mammoth leaf basil.
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Make some pesto!
Onions – yup.
Garlic scapes – Sleepy Root Farm let us harvest these from their considerably larger garlic patch. Oh the things you could do! You can make garlic scape pesto by food processing the following
- 1 cup garlic scapes, sliced crosswise (about 10 to 12 scapes)
- ¼ cup raw sunflower seeds
- ½ cup extra virgin olive oil
- ¼ cup Parmesan cheese
- ½ cup basil leaves
- Juice of one lemon
You can cut them into short segments that could be stir fried. Mince them up for a creamy garlic dip or for a salad dressing. Use as a garlic bulb substitute in your recipes. Turn them into fridge pickles.
Zucchini and summer squash – cute when they are young. Sautéed with garlic scapes?
Peas – sugar snap and the flat podded snow peas that are preferred for stir frying.
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There are a lot this week. A lot. You could bring them to a potluck with veggie dip or share them with a friend/neighbor/coworker/stranger.
Potato flower Milkweed flower Okra flower Boom flower
THE END AND WE ALL LIVED HAPPILY AFTER
Thank you for the wonderful abundance! I’m happily eating peas for breakfast.