What does a farmers' week look like? We celebrated the rainy moments, worked through the July heat, and relished in the cool the last couple of days. This week we've seeded, trellised and harvested in the greenhouse. We've transplanted, mulched, watered, and hoed in the fields. Steph has spread a lot of compost, and I got a day in the office to figure out online market platforms, pay bills, respond to customers, and catch up with general admin. Then the manure spreader chain broke (again), and the AC unit that keeps our fridges cold decided it would malfunction and we had to take it all apart too... never a dull moment. Our friends at Jubilee lent us their spreader, Steph cleaned out the AC and it's back on track, and we've had some awesome volunteers joining us in the afternoons to help get through everything while we wait for our two Mexican staffers to join us. One is in isolation and free next Saturday, and the second I'm still waiting for a flight booking. The garden grows on!
This week we've got some treats for you all. Our first field harvests have begun with hakuri and spring leeks, which just means they survived the winter outside but they've had enough time to get back into tip top delicious shape! We have lettuce mix, spinach, red radishes, cilantro, baby kale, mustard mix fresh from the greenhouse. Cilantro we had a patch grow taller stems, so I've kept it separate and called it "stemmy cilantro". For the cilantro lovers out there, I couldn't bear not to list it as it's got great flavour just longer stems than normal. Red radishes abound, we have them by the bunch or just the roots. Did you know that radish and turnip greens are lovely used in stir-fry or pesto? Our storage supplies of carrots, onions, watermelon radish, and kohlrabi are all still plentiful. I think we'll have purple top turnips, black radish, and daikon for any who want them.
