Preparing Beds for Summer Crops and Harvesting Green Garlic
We’ve reached the point in the season where we can shift our focus to planting summer crops! Over the next couple of weeks we’ll be planting a mix of delicious summer varietals that will thrive in the gradually warming temperatures. The newly prepared beds that you see above will be planted with a mix of hot peppers, specialty cucumbers, okra, Korean melons, and eggplants. Which of these are you most excited to see return to the farm stand?!
Green garlic has made its way to the Farm Stand! Similar to spring onions, green garlic is simply immature garlic. As you can see below, it’s just beginning to form bulbs. Since it’s still immature, the individual cloves haven’t fully formed so you can eat both the stalk and the bulb. Green garlic has a slightly less pungent flavor than mature garlic with flavor notes similar to a scallion. Farmer Anna recommends chopping it up and adding it to stir-fries or using it to make a garlic herb butter.
We noticed last week that our sweet peppers in the high tunnel are just beginning to get a blush of color. That means sweet peppers will be making their way back into season very soon! The variety in the photo below is called “Islander” and it’s the one we’re most excited about. It produces purple bell peppers with a mild, sweet flavor. We expect that we’ll be able to make the first sweet pepper harvest in the next week or two!
Join us in wishing Farmer Alex a fond farewell as she embarks on a new adventure in Florida! We are incredibly appreciative for all of the time and energy she gave to the farm over the past couple of years. Make sure to come to the Farm Stand on Saturday or our next Farm tour on May 20th to chat with Anna, our new Farm Lead, and our new team member Reuben!
In Season at the Farm Stand: Cucumbers (pickling and slicing), Summer Squashes (Zephyr, Magda, and Zucchini), Bulb Onions, Leeks, Green Garlic, Fennel, Celery, Collards, Cabbage, Lettuce Heads, Carrots, Turnips, and Beets.
