Greetings! I hope you've all enjoyed this amazing warm, sunny week. It feels like a gift to have this time late into October to clean up outside and spend a little more time working outside when we don't have to bundle up and warm our fingers every 20 minutes. We've been using it wisely! Most of our field clean up is complete; we just have allllllllllll of our carrots left to dig. They are best when they've seen two or more good frosts, so that's what we're waiting on. They will be worth the wait!
We have spring mix this week, and will for the next few it looks like however we likely won't have it after Thanksgiving. Why? Lettuce in general is extremely susceptible to soil borne fungus, which is amped up in the cooler, more humid days of fall and winter and in the greenhouse environment. We are trialing growing lettuce on landscape fabric, pictured above, with the hope that the fabric will provide a barrier between the plants and the fungi that lurk below. So far we like the results, but it has been exceptionally warm and sunny.
As the weather turns colder and damper this week, use this recipe for a delicious condiment that also keeps sickness away:
Mixed Herb Gremolata
1/2 bunch parsley
1/2 bunch cilantro
2 large cloves garlic (to make 1 tablespoon minced garlic)
1 tablespoon olive oil
1/2 teaspoon salt
Juice of 1/2 a lemon or lime
Finely chop the herbs and place in a 1 quart container. Add finely minced garlic, olive oil, salt and lemon juice. Stir together and serve. It will keep, covered, in the fridge for a couple of days. We use it on everything! Bread, rice, beans, squash, eggs...it tastes great and is an easy way to consume raw garlic that is not too overpowering. We try to eat it every day!
Wishing you a happy, healthy week,
Katherine, Spencer and Crew
