If anyone has any handy tricks or tools to help us get the sprayer head off the hose, please bring them to the garden. Janis donated a second hose to the garden, but until we can remove the sprayer and get it connected to the existing hose, we still can't reach the perennial garden in front.
Also, as promised, more info on garlic scapes -- here are two articles, one from The Hungry Mouse (http://www.thehungrymouse.com/2009/06/18/garlic-scape-pesto-from-the-garlic-farm-in-west-granby/), and one from Serious Eats (http://www.seriouseats.com/recipes/2010/06/the-crisper-whisperer-what-to-do-with-garlic-scapes-recipe.html) on how to whip those scapes into a pesto.
Josh and I cooked up a simple version tonight from the scapes in our home garden - we just used whatever we had on hand: equal parts by volume scapes and almonds, parmesan cheese, olive oil, and salt to taste. We used it to dress some steamed peas. Delicious!
See you at the garden tomorrow (and make sure to take some scapes home).
12 June 2011
03 June 2011
June Is Here ... And There's Lots To Do
We've got several big projects to tackle this month as well as a lot of smaller tasks as the garden starts to grow. Check out the June chores for a complete list.
Lettuce and greens can continue being thinned, and it looks like the spinach is beginning to bolt (so keep pinching their heads off).
I think this photo is of the Italienishire that was started from seed at Kate's place. Italienishire will mature into huge heads about 12 inches across, so just pull or cut between plants and leave the rest to continue growing.
We should also be keeping an eye on the garlic scapes and peas (which are in blossom). Once the garlic scapes are a little larger (probably in a few weeks), they should be pulled or cut to ensure that the plants' energy is directed downward into the growing bulbs, instead of into flower production. The scapes can be eaten like a scallion or made into a delicious pesto. (Recipe to come).
And later this month, as the peas mature, they'll need picking every 3 or 4 days to stay in constant production. I can't believe they are already up to the top of the fence! So keep an eye on them, and as they start to produce, make sure to get your fill, even between workdays, if you can.
I've put a whiteboard up in the tool shed to help us stay in touch better on work days. Leave us a note if you complete something, or if you've noticed something that will need taking care of as your going about your work.
Hopefully, this will help us keep in touch more when we can't all be at the garden at the same time. See you on Monday!
Lettuce and greens can continue being thinned, and it looks like the spinach is beginning to bolt (so keep pinching their heads off).
I think this photo is of the Italienishire that was started from seed at Kate's place. Italienishire will mature into huge heads about 12 inches across, so just pull or cut between plants and leave the rest to continue growing.
We should also be keeping an eye on the garlic scapes and peas (which are in blossom). Once the garlic scapes are a little larger (probably in a few weeks), they should be pulled or cut to ensure that the plants' energy is directed downward into the growing bulbs, instead of into flower production. The scapes can be eaten like a scallion or made into a delicious pesto. (Recipe to come).
And later this month, as the peas mature, they'll need picking every 3 or 4 days to stay in constant production. I can't believe they are already up to the top of the fence! So keep an eye on them, and as they start to produce, make sure to get your fill, even between workdays, if you can.
I've put a whiteboard up in the tool shed to help us stay in touch better on work days. Leave us a note if you complete something, or if you've noticed something that will need taking care of as your going about your work.
Hopefully, this will help us keep in touch more when we can't all be at the garden at the same time. See you on Monday!
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