All I have to say is HOT and DRY!!! These record temperatures of 90+ degrees in late April early May are very hard on the spring crops. For those of you who don't know, these are not the normal temperatures this time of year for this area. We normally see these temperatures in these parts late June to early July, when the summer crops are in the ground and starting to yield, and loving the warmth. Can anyone say Global Warming? Here are a few of the problems these high temperatures may cause for the spring cool weather loving crops. First off and most susceptible to damage is lettuce. In this area we can usually harvest lettuce up until early to mid June, which usually corresponds with 85+ degree temperatures. This is due to the fact that once the temperatures reach that high, the lettuce will be highly stressed due to the heat, leading to a more bitter taste in the leaves and bolting in the field (bolting is when a crop starts to send up its seed stalk for reproduction. This usually also instigates a bitter flavor in the edible part of the crop and depending on what type of vegetable we are talking about, a woody texture may occur as well). Luckily we are going to see a break in the heat after today, but after looking at the 10 day forcast it seems as though we may have 85+ degrees return after a week or so. Radishes and other members of the mustard family are likely to bolt, as well as take on a much hotter and spicier flavor (also may take on the woody texture). Another problem with these high temps is that it makes it hard to harvest the greens as they are easily prone to wilting in such temperatures soon after harvest. We tried to rush everything down to our walk in cooler and dunk in water to attempt to take the 'field heat' out of the leaves of the crop which would further add to wilting and shorten the shelf like of the crop. Not only is it also extremely dry due to the lack of rain, but it is also due to the high temperatures evaporating whatever moisture we do have in the soil. This is not as much of a worry since I have a three acre spring fed pond and a very reliable electric pump to irrigate with . We have been irrigating all day long these past two days and will continue to do so as needed.
One last bit to 'complain' about, then on to the positive as there always is to balance out the challenging. As I mentioned in the last newsletter, myself and four other area local growers have been experiencing extensive plant loss in the greenhouse (where we grow our transplants in preparation for field planting). We had suspected that there was something wrong with our worm castings, an addition to our potting soil mix, as we had all used the same brand. Today we just received verification form soil Pathologist Frank Louws of NC State that the worm castings do indeed have Phytopthera, a very damaging soil pathogen. Unfortunately we have now all introduced this pathogen into our growing fields, despite disposing of the plant material that the pathogen had destroyed in the greenhouse. This pathogen seems to attack tomato plants, pepper and eggplants as well as cucumbers and all in that family. It did not affect the spring transplants such as lettuce, boc choi and more. The only problem is that even though it did not affect these crops, the pathogen is still present and now still present in the growing field in the areas that we have planted these spring crops. The likelihood that this pathogen can survive for several years in the soil is unknown at present, so we are advised to not plant tomatoes and others affected by this pathogen in the areas that the pathogen may have been introduced into by the spring transplants for a few years. There goes my crop rotation!
Okay, now, enough of the unfortunate, and on to the fortunate! I was able to purchase tomato plants to replace the lost ones and they have been happily transplanted in the field. I was able to find some sungold transplants at the last minute, our favorite cherry tomato, so we will not have to go a season without these yummy snacks as I was worried for a bit we might have to. Our potatoes are growing strong, sweet peas looking fabulous and starting to flower, and the onions, my the onions. They look outstanding! Just this minute I had the wonderful idea to take photos with my digital camera and send some along with the newsletter via email. Will add this next week.
I will be emailing you this week with info on organic pick your own strawberry locations so stay tuned. Also, a few members received kale instead of asparagus or strawberries. If we run short on anything we always replace it with something else, so if your box doesn't totally match up to the harvest list for the week, that is why.
A member suggested a grand idea to me that I am going to implement this week. Read carefully so that you will fully understand how this works and thus be able to take part in it. I am going to leave one open and empty box at each drop off point to be used as the 'exchange box'. What we can use this for is for members to put in an item they received in their boxes that they may not want for that week, and to then take out an item that they would like more of. It is an even exchange, one item for one item, and on it goes. I will probably put in any extra items we have to start off the cycle, but thought this was a great idea to help members receive more of what they want. Let me know some feedback on how you think this works. Remember, don't take anything out of the box without donating something to it! As a sidenote, I am not going to do this at the Hillsborough drop off point as it is in the lobby of a public building and I don't want to have any veggies left there for a full week after pick up. Thanks for your cooperation!
We have more strawberries this week and have been able to give them to the full shares and some of the half shares. Next week we will give them all to the half shares and go from there. The asparagus is slowing down, most likely due to the heat, but we should have a bit for the next couple of weeks. This is the last we are going to harvest of the green garlic as it is starting to form its head and once that happens the outer stalk can become somewhat tough. The rest of the garlic will be left in the field to make heads as you are used to buying in the store and we will see these in early July in the shares. The carrots are coming along nicely and we should see them in a couple weeks. This year I grew a different kind of red carrot, called Purple Haze, than I did last year and it seems to be growing very well. We should thus see orange, red and yellow carrots in the shares, what fun!
Full shares have received Joi Choi Boc Choi (and a handful of the half shares as well). This is a bigger boc choi than the baby, which is what the half shares have received this week. The Joi Choi is really tasty. Eat the leaves AND the stalk as the stalk is so juicy and crunchy and tasty. You can sautee it with some green garlic for a delicious side dish.
That is all for now. Hope you are all enjoying the shares. As I mentioned last week, we are always a bit lighter on the quantity you receive early in the spring. But no worries, we have plenty in the ground to make up for it later on this season. Please let me know if you have any feedback our thoughts to share, I love hearing from you all!!!! Elise
| Crop | Amount | Price |
|---|---|---|
| Total | $21.50 | |
| Strawberries | 2 pints | $5.50 |
| Turnips | larger | $3.00 |
| Boc Choi | Joi Choi | $3.00 |
| Cilantro | larger | $2.00 |
| Spinach | ½ lb. | $3.00 |
| Lettuce Mix | ½ lb. | $3.00 |
| Green Garlic | 2 stalks | $2.00 |
| Crop | Amount | Price |
|---|---|---|
| Total | $12.00 | |
| Asparagus | ½ lb. | $3.00 |
| Turnips | smaller | $2.00 |
| Boc Choi | Baby | $2.00 |
| Cilantro | smaller | $1.00 |
| Spinach | ¼ lb. | $1.50 |
| Lettuce Mix | ¼ lb. | $1.50 |
| Green Garlic | 1 stalk | $1.00 |
Place turnips in a saucepan; add the remaining ingredients and enough water to barely cover. Simmer until tender. Pour into a baking dish and bake at 350 degrees for ½ hour.
As a side note, don¿t forget about the turnip greens. You can always add them to the baking dish when you are going to put it into the over. Or, try them sauteed as a separate dish, they are yummy!