Summer is finally here with the nineties returning this week. Just in time to finish out the winter vegetables and begin to look at the summer ones. The farm is alive with lots of activity as we come to the close of our main summer planting and begin the maintenance phase of summer. By the middle of the month, we will be preparing for fall planting and be thinking of what will be on the schedule for the winter!
Animals and Eggs
The chickens turned out well for the shares this week, though they were a little smaller than we had hoped. However, they are tender and delicious. Expect chicken in the share this week and then again in a few weeks. Egg production is still strong, but we anticipate the chickens will not like the heat and we may need to shift back to 6 eggs per week in each share. The pigs are doing great and love their forest pasture.
Fruit
Strawberries are in the share this week and continue to put on good quantities of fruit. We are hoping for a good strawberry year, as the beds are finally just about where we want them to be. The aroma of the berries is really starting to come out and we will enjoy them for many weeks to come.
Greens
Kale is on its last large harvest weeks and will likely be out of the share by the middle or end of next month, if not sooner. Lettuce is going in the ground Thursday and should be ready to harvest in a couple of weeks. We will be trying to add lettuce in the share all summer, but the bolting (that is going to seed instead of forming leaves for eating) can be a really challenge when we get hot weather.
Herbs
Oregano and mint are in the share. We recommended a mojito last week for the drink of the week. This week we think the better call will be a mint julep. Think about old Kentucky and sip away on this hot weekend.
Vegetables
Kohlrabi is in the share this week and it is the last week for that crop until the fall. Sweet onions are also in the share this week. We have been eating them chopped in scrambled eggs.
Two other alliums are in the share: shallot spears and green garlic spears. The shallot spears are strongly flavored but also sweet. They are a little tough by nature and can be difficult to chew, but the flavor is fantastic. We like to use them as a seasoning in any soups or meat dish. The green garlic is more tender but less sweet. They are great in eggs and a perfect complement to the onions in a scramble. Try the recipe this week for roasted chicken with allium spears and kohlrabi.
Fresh peas are also in the share this week and sadly this is the last week until fall. The hot weather will put the crop over the edge and we are out until next year.
Take care,
Arika and Michael
Braeside Farms
