Transplanting Summer Squash and Harvesting Iceberg Lettuce
March 10th, 2021
The first summer squashes were transplanted this week! So far we’ve planted a yellow patty pan squash and a Korean summer squash called King Ka Ae. Similar to a zucchini in appearance, King Ka Ae is a straight green summer squash that is harvested when it is about five to six inches in length. The flesh is dense but has a soft texture. We’re excited to see how this variety performs and eager to test it out in the kitchen.
Remember the Iceberg lettuce we transplanted back in January? It’s just beginning to reach harvesting size which means it will make its debut at the farm stand on Saturday! Iceberg is a type of head lettuce which means it forms a tight head as it grows. The heads are a lovely glossy green and the interior leaves are particularly tender and juicy. You can slice the heads into quarters for a classic wedge salad topped with a creamy dressing or use several of the large leaves in place of a bun for your next burger or sandwich.
We’ve decided to incorporate more flowers on the farm this year. We’ll be planting them in a couple of beds dedicated mostly to perennial herbs and flowers interplanted with some annuals. We’ve seeded a mix of flowering plants with the aim of growing some that are edible, some that will be for cut flowers, and others that will attract and feed pollinators. Here’s what we hope to grow this year: zinnias, nasturtium, sunflowers, cosmos, marigolds, celosia, and calendula.
If you’re out and about and want to support a restaurant that is using our produce, check out newly opened Yelo! They will be using our leaf lettuce in their spring rolls and vermicelli bowls.
