Mother Nature has been playing games with gardeners across Wisconsin with very cool overnight temps. We didn’t realize just how cold it was getting, as there weren’t any frost warnings, until we noticed the basil started to look burned on the top most portion of the highest leaves. At first we suspected sun scald since we have harvested the shade crop of pac choy from above, but after some research found out that basil will suffer damage below 38ºF. Thankfully it looks like temps will be back in the 80’s this week with overnights in the 50’s. So you will notice some weirdness in your basil this week, but still tastes good. Just as our third batch of basil is ready to plant out.
We all know the verse, you’ve got to make hay when the sun shines. Well, this has become very literal for us this week. We have been borrowing hay making equipment for a few years from friends and neighbors, but have found ourselves with a few more acres every year. The time has come to invest in our own equipment so we can make hay when it needs to be made. This week, we picked up a John Deere haybine and also a rake. Next comes a few wagons to haul our square bale crop from the farm to our customers. Now we can really make hay when the sun shines!
In the garden this week the beans are just starting to blossom. We’ve been telling people we aren’t ahead of the game on beans, but we’ll be making up for it in quantity. The rows are all weeded and ready for harvest, hopefully sooner than later. The zucchini have been blossoming for a while now, but without consistent heat they just aren’t ripening well. The pickling cukes out of the high tunnel are starting to blossom as well. We LOVE pickle season and can’t wait to share some pickles at the market.
Let us know if you have any questions about farm share this week or if you are in need of some good hay!
With chaff in our boots,
Eric & Rebecca
Week Six 2015 Newsletter
Recipes
Click on the link above to view this week’s newsletter in it entirety including a list of what’s in your crate and what we know about each of these items. Plus, a quote from our youngest farmhands.