Monday, July 4, 2016
Harvest Monday 4 July 2016
A couple of the turkeys that make a pass through my yard every day. This time they were particularly focused upward towards the foliage, rather than the ground. They know berries are in season. So much for my chances of getting any blueberries this year. Sorry for the poor photo. It was shot through a window into the sun.
I am sure they have designs on these beauties, my secret stash of wild black raspberries, not quite ripe yet.
Speaking of turkeys, we had a sort of tragedy last week. A local foods institution, Tom's Turkey Farm in Lancaster, Massachusetts, had a barn fire that destroyed 7,000 turkeys. Since they were uninsured, they think they are probably going to close the business, which supplied fresh turkeys and turkey pot pies to the community and employed a lot of people.
The Winter Density romaines have sized up and are threatening to bolt, so I have started harvesting them. It is nice to now have harvests coming from the garden that can make a meal. The romaine went into a Caesar salad with grilled chicken and made a nice dinner.
Kohlrabi is going to be a feature here for another week or so as they size up quickly. Some of these went into a fermented kraut a la Dave @ Our Happy Acres. The smell of that was pretty pungent when it first started fermenting but after a day it toned down and smells quite pleasant. The radish is a Korean daikon type radish called Alpine. I pulled one to see how they are doing, since I don't want them to bolt on me. This type of radish is stockier and grows partly above the ground, which is great since I do not have the bed depth to grow standard Japanese daikon.
Another Webb's Wonderful crisphead. Per Mark's suggestion, the outer leaves were used for lettuce pockets with a Thai ground chicken saute, another meal from the garden (along with garlic, scallions, and cilantro from the garden).
When I prepped the first romaine from the garden and cut off the root end, I noticed a lot of milky white latex around the cut, a sign the lettuce is bolting and becoming bitter. So I cut another romaine lettuce but found it so damaged by slugs only the center was salvageable. The third lettuce was much better and we have the makings of another salad. I also cut the first few sprouts from the Atlantis brokali and picked a few snow peas.
The last Webb's Wonderful started to bolt so it was harvested. The refrigerator is getting stuffed.
I pulled some of the beets to give the smaller plants some sun. The large red beet at the top is Shiraz, a great beet that I had germination trouble with this year (old seed). The two darker red beets at the bottom are Paonazza D'Egitto, an Italian heirloom beet from Pinetree. They germinated very well and are growing enthusiastically, and their foliage is beautiful
Finally, the garlic harvest is about to start. These are German Extra Hardy, the first to produce scapes and the first to be ready to harvest. I will probably dig the rest of the garlic in the next week. The weather is good for garlic harvesting right now, hot and dry, while the rest of the garden would like a nice drenching rain. I am going to start these off drying under the deck where it is less humid than the garage with good air circulation. Last year humidity was sky high and the garlic and onions cured very poorly.
That is what happened in my garden last week. To see what other gardeners from around the world are harvesting, visit Dave at Our Happy Acres, our host for Harvest Monday.