Beautiful night in the garden (we say this every week). Earlier in the afternoon, wind had whipped up a monster fire in Eagle, which Clay said he and Josie watched from Peaceful Belly’s farm just down the road. The wind calmed, and whatever wicked front had blown in earlier cooled the evening. We got busy with a small group. About half our usual 20-plus. Lots of folks on vacation.
We first attacked the squash bugs and dropped them in jars of oil. We hunted for their eggs–little orange clusters–and got those off the plants. We had to pull up a few plants that had been infected with the virus. Those creepy bugs can inject a virus into the plant. If one of your squash plants suddenly dies, put it in the trash, not your compost heap. That way the bugs can’t spread the virus further to healthy squash plants.
We weeded, pulled out spent pea vines, trellised tomatoes, and carved a path through the raspberry forest. We marveled at how the beans and tomatoes flourished after last week’s omega 1-5-5 application. Our beets are still struggling. Why does this soil hate them so?
We harvested several firsts: peppers of all varieties. Green, yellow, purple. A few Japanese eggplants, some tomatillos. Tomatoes are getting there! We have thousands coming on, and we’ve tasted a couple in the past few weeks. Potatoes won’t quit! We keep getting tons of purple, Yukon gold and red potatoes. And we think we’re winning the blister beetle war. Looks like hand-picking and Karen’s horseradish spray are doing the trick. We harvested beautiful basil, bok choy and red mustard, carrots, zukes, cabbage, onions, lovely tiny French filet beans (we made our French farmer Daniel harvest those). We got a few other green beans, some favas, arugula, lettuce mix, carrots. Oh my!
Josie taught us how to make sauerkraut by leaving it in a ceramic bowl on the counter with tons of salt: yes, I’m missing a few details here. And how to roll basil in plastic wrap like a fat cigar and freeze it so you can have fresh basil all winter. After harvest we traded fava recipes and some cold beers. Karen brought an awesome veggie spread and crostini, and Heather had left some pesto and homemade bread for us.
Harvest dinner: Got home late to the aroma of Kurt’s fresh-baked whole wheat bread. (Did I mention he’d ground the wheat too?) I boiled Yukon gold’s and mashed them with olive oil and onion. Topped the potatoes with fried eggs (from our Hidden Springs chicken co-op). I sauteed red mustard greens with a little pancetta and olive oil. Opened a lovely Cinder Rose. Okay, so it was 10:30 when we ate. But what a lovely way to eat.