Blisters in the Sun

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Blisters in the Sun

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We went down to the field the other day and discovered a new pest: blister beetles. We noticed that all of our huckleberry plants had literally been defoliated overnight, and searched around for the culprit. I found a few long orange-and-black striped beetles nibbling on the leaves, and squished all that I could find. Later after we came up the back of my hand was itchy, which was a bit odd. Then that night I had two big blisters on the back of my hand. We looked it up, and learned that our new pests are aptly named; anywhere their juice gets on your skin, a big blister swells up. So we tried dusting the plants with diatomacous earth, which works well against most insects. It remains to be seen if we have triumphed over the blister beetle, though. We are seeing the huckleberry plants putting out new leaves, which is promising, but we also still see some beetles here and there. Luckily the huckleberry plants were pretty robust, and as long as we can keep the beetles in check we think they will bounce back. That's why we always plant a broad array of crops, if one gets destroyed or doesn't do well, others are bound to thrive.

This year is a good elderberry year, and we have been harvesting lots of wild elderberries. The kids like eating them plain, but they don't taste like much and we usually just make them all into immune-boosting syrup for ourselves. We will have a limited amount of berries for sale at market, let us know if you would like some!

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Feels like Fall!

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Feels like Fall!

We have been enjoying the last week or so of cooler weather! It was the perfect time to get in some of our fall seedlings that need it to be under 85 to germinate. We didn't get quite as much rain as we hoped, but every little bit helps!

Our sweet corn is really starting to come on, and man oh man is it delicious! We grew a new variety this year, Allure from High Mowing Organic Seeds, and we are quite happy with it. With sweet corn, timing is everything. You need to pick it after the silk is brown and the kernels are all nice and plump, but before they start drying out. Then as soon as you pick it, the sugars start turning into starches, so we really recommend eating it the day that you get it (we will pick it that morning) for optimal taste. Even if you put it in the fridge, it is just going to get less and less sweet the longer it sits there. Also, our corn, like all organic corn, has a worm on the end of just about every ear. We will be cutting off the tip for this reason, so you don't have to deal with the worms. 

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Garlic Harvest

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Garlic Harvest

We finally pulled all our garlic this week, and realized we should have pulled it about 2 weeks ago. If you leave garlic in too long it may start to rot, and the cloves will start to separate from each other a bit. Most of it is still fine, and you will all be getting some this week! Garlic needs to cure for a few weeks before it will store well. Since this garlic hasn't cured yet, it will just need to be used in the next week or two.

It's also time to start some fall crops! It is tricky to start fall crops in the middle of the summer, because brassicas (everything in the cabbage family including kale, broccoli, kohlrabi, and more) won't germinate well over 85 degrees. Since we don't have AC, it's hard to find a place consistently cool enough to start these seeds. This year we are trying our basement. It doesn't get much light, but the seeds don't need light to germinate, and once they have we will move them to a shadier place.

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Summer Spuds

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Summer Spuds

More and more of our summer crops are coming on! This week we have lots of basil, and our tomatoes are just starting. We have regular Italian basil, and also lemon basil. The lemon basil, as its name implies, tastes like basil with a fresh, citrus twist, and is delicious anywhere you would use basil. I love it in caprese salad, pasta, with roasted veggies, in eggs, casseroles...

Our ground cherries and melons are also looking great, so you should all be getting some fruit in your bags in the coming weeks.

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Everyone is also getting potatoes this week! Some of our potato plants died back a bit early, but we were pleasantly surprised to see they had already made quite a few potates! Since these potatoes didn't fully mature, they have thin skin which makes them tender and delicious, but they also don't store as well as regular potatoes, and should be eaten within a week or two. 

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