Harvesting Scallions and Sowing Seeds for Fall
Scallions are back in season for you at the Farm Stand! Farmer Chandler loves scallions because they’re a workhouse crop that is heat tolerant and a great way to start adding diversity back to harvests in late summer/early fall. These members of the allium family can be used in a multitude of ways both raw and cooked. Farmer Sarah’s favorite way to use them is as a garnish on rice and noodle dishes. Farmer Chandler loves charring scallions on the grill alongside beef. Make sure to stop by the Grab-and-Go coolers soon to pick some up!
We sowed seeds for fall crops in a few of our beds recently and they are just starting to germinate! Some crops do well with being sown directly in place rather than being started in transplant trays in the greenhouse. We do this with certain root crops and leafy greens that are planted densely in order to be harvested in their less mature baby phase. So far we’ve planted radishes, lettuce, and turnips and will be tackling arugula and carrots next. Radishes are quick growers so you can expect the first harvest in about a month!
We are experimenting with a fall round of flowers this year in the hopes of extending their season. We planted them in the greenhouse last week and most of them have already germinated which is promising! As with all experiments, there is always a chance it won’t work out, but we’re hopeful and looking forward to seeing how things progress. Here’s what we planted: gomphrena, alyssum, stock, sweet pea, zinnia, viola, and cosmos.
In Season at the Farm Stand: Scallions, Summer Squash, Okra, Eggplant, Zucchini, Cucumbers, Lunchbox Peppers, Jalapenos, Bell Peppers, Shishito Peppers, Poblano Peppers, Basil (Italian, Lemon, Thai, and Tulsi), Baby Butternuts, and Flower Bouquets and Stems
