Creekside Gardener No. 6, July 20, 2011
Posted by Mokey Skinner on Wednesday, July 20, 2011
Late last winter I began to dream of July. While I was not envisioning woolen shirts and slug hunting as much as, say, summer squash and peaches, this is Washington. I should know better. But if July won't warm me up now, at least it did in February! Some crops really enjoy the cooler, wetter days, and for these plants I am ever thankful. Alas the slugs are every bit as eager to enjoy them, so we continue the food fight to the death with our mollusk forest friends. Thank goodness for ducks. While they are not yet prowling the gardens for slugs on their own, they are very helpful in, ahem, disposing of the the slimy buggers.
The mild temperatures and high humidity are also great for starting up our fall plants in the greenhouse, and the little seedlings are emerging everyday! This is your chance to get your plant order in early, providing the option of mixed six-packs instead of receiving a single crop in each. Take a look at the varieties I have and place your order before the end of the month to receive TWO custom six-packs for your fall gardening pleasure. The current plant list will be on the "Goods and Talents" page (look up!) by the end of the week, so shoot me an email, and remember: two six packs= 12 plants for your home garden. You are welcome to order extras for $2.50 per pack of six. This is also a great time to transplant leeks and seed beans, peas and carrots for a late season crop, just in time for winter preparations!
We stayed up way too late on Monday night just to bring you this preserved taste of June! Homemade strawberry jam, fresh out of the garden with just a touch of organic sugar is sure to brighten up a pb&j or your breakfast toast. It is also great on vanilla ice cream or yogurt! Fresh apricots are from Calhoun Family Farms in Wapato, Washington, and the ones that don't make it into your boxes this week are going right into the next batch of preserves to keep us warm this winter.
Fresh Spanish Roja Garlic was pulled out of the garden last night, and is not dried like most of the garlic you encounter. The sharp spicy cloves should be enjoyed soon, as they won't last as long as the ones we are curing for later. Roasted garlic spread on crusty bread is a super special treat:
Peel outer layers of garlic off, but leave the cloves wrapped and attached to head.
Cut off the top 1/4 inch of the whole head, exposing the cloves inside.
Drizzle with olive oil, wrap in foil, and bake at 400 for 35 minutes.
YUM.
Have a great Wednesday!
The mild temperatures and high humidity are also great for starting up our fall plants in the greenhouse, and the little seedlings are emerging everyday! This is your chance to get your plant order in early, providing the option of mixed six-packs instead of receiving a single crop in each. Take a look at the varieties I have and place your order before the end of the month to receive TWO custom six-packs for your fall gardening pleasure. The current plant list will be on the "Goods and Talents" page (look up!) by the end of the week, so shoot me an email, and remember: two six packs= 12 plants for your home garden. You are welcome to order extras for $2.50 per pack of six. This is also a great time to transplant leeks and seed beans, peas and carrots for a late season crop, just in time for winter preparations!
We stayed up way too late on Monday night just to bring you this preserved taste of June! Homemade strawberry jam, fresh out of the garden with just a touch of organic sugar is sure to brighten up a pb&j or your breakfast toast. It is also great on vanilla ice cream or yogurt! Fresh apricots are from Calhoun Family Farms in Wapato, Washington, and the ones that don't make it into your boxes this week are going right into the next batch of preserves to keep us warm this winter.
Fresh Spanish Roja Garlic was pulled out of the garden last night, and is not dried like most of the garlic you encounter. The sharp spicy cloves should be enjoyed soon, as they won't last as long as the ones we are curing for later. Roasted garlic spread on crusty bread is a super special treat:
Peel outer layers of garlic off, but leave the cloves wrapped and attached to head.
Cut off the top 1/4 inch of the whole head, exposing the cloves inside.
Drizzle with olive oil, wrap in foil, and bake at 400 for 35 minutes.
YUM.
Have a great Wednesday!
