The Fall leafy greens are starting to sprout in the greenhouse. We have spinach, kale, and lettuce making an appearance. 🙌 The drip irrigation is working so much better for us than the overhead watering system. Now…if only we can keep it from drying up or bolting in the 100-degree temperatures this week. It is September, right? Even though we are not offering a Fall CSA this year, you do still have the option to order on our website on Sundays for a Monday pickup. So if you’re interested in some of those fresh greens, please make sure to visit us online.
The time has finally come. The Combustion Chamber Red Jalapeno Hot Sauce is now available for purchase. We’re selling it at Orie’s Garlic Fest TODAY! We’ll also have our salsa for sale as well as our garlic pickles. There’s no guarantee that we won’t sell out, so please come visit us at Garlic Fest hosted by Public at the Brickyard located at 129 N Rock Island Road. It will be a great time with lots of garlicky things to try. Not to mention, the weather is supposed to be spectacular!
Can you believe it? We’re actually going to have cucumbers. Better late than never, right? I was so excited when Josh brought in the first few cucumbers to the kitchen, I took one and immediately devoured it. You’d think I was starving for cucumbers. Right now, all we have is the pickling variety. The long Persian ones aren’t quite ready, but a few more days, and we’ll have plenty. You should expect to see cucumbers on the list after the Labor Day holiday for sure!
The plastic is on the new hoophouse! But not without the help of our community. “It takes a village,” they say, and they (whoever “they” might be) were definitely right. We appreciate everyone who came out to lend a hand yesterday. The stress of getting up the second hoophouse is finally easing its way out of my shoulders. 🙂
Josh has the jalapenos fermenting! In 6 weeks we should have the hot sauce in the market again for purchase. Fermenting our jalapenos allows micro-organisms and enzymes to convert carbohydrates into alcohol or acid in an anaerobic environment (an environment with no oxygen). This process provides our bodies with probiotics (which do wonders for our digestive system). It also adds a ton of tangy flavor. Hopefully, we’ll have more jalapenos to ferment very soon.
Remember that steer I told you about a few weeks ago? Well…he’s found a friend. Colton has slowly but surely been breaking down Jupiter’s walls. Colton sits down and talks to the cow for a few minutes every day. And now Jupiter will even let Colton pet him on the nose. My youngest tends to be the rowdiest of my pack, so the two of them must have developed a rebels’ bond.
Well, would you look that? The trenching for our irrigation lines has FINALLY begun. It almost brings tears to my eyes. Once we can get the irrigation system in, Josh and I will have tons more time to focus on more important things like planting, weeds, pests, pruning, cleaning, and organization. Now…if only we didn’t have to jump-start the trencher every time we use it and the carburetor would stay on!
Last week we attended the first Valley Center farmer’s market on Main Street. Even though there weren’t very many vendors, I was pleasantly surprised by the turnout. Community support is so very vital for a farm like us! We didn’t go with things like tomatoes or squash because those items were reserved for our CSA members (wink, wink), but we still did decent on things like beets and garlic. The next market is on August 4th, so spread the word. We’d love to see that venue grow, so we wouldn’t have to travel as far for a farmer’s market.
It’s the attack of the blister beetles!! Within 48 hours we went from having beautiful chard and kale crop to nothing but stems. Unbelievable. Under normal circumstances, we’d just terminate the crop and send the chickens over to take of the problem, but after we did a little research, we found that blister beetles produce a substance called cantharidin which can poison animals by blistering internal and external body tissues. They will kill our chickens. These suckers have no known predators. So…we burned the infected crops hoping that we burned the beetles along with them. 🙁 Now, we’ve got eggplant and fall squash on the way.