Week 7 - Trellis Heaven

We're back to the blog after a short hiatus last week. It's been a pretty crazy-good month. We've had a ton going on, and I feel like we've really accomplished a lot over the last few weeks. Our second wave of transplants from the nursery is finally starting to slow down. About 85% of our beds are planted at this point, and once we get the last of our peppers in the ground, we'll be ready to start taking a closer look at what our fall and winter are going to look like!

We finally were able to erect the trellising for our first two beds of tomatoes. We're trying out a new technique, with trellis netting and clips. So far, I'm really enjoying the work flow of using this system more than last year's weaving technique. I think this new method will save us a lot of valuable work time.

Our cooler is taking way longer than expected, which at this point is par for the course. But I think we've figured it out! I'm so thankful that we have neighbors who have been able to lend us their guidance and experience on this project. The next step will be to figure out the most cost-effective way to add some really basic shelving and light, and we'll be all set!

We've installed trellising on our first two beds of tomatoes! And look at all that gorgeous lettuce!

We're starting to see a few full-grown cucamelons on the vine! I expect we'll be overrun with these, soon! These are such a fun little veggie for the kids!

The inside of a cucamelon. These little guys are so juicy for how little they are! They taste like a refreshing infusion of lime and cucumber. I think you'll really enjoy these!

Our first round of peppers is starting to set blossoms! This one belongs to our King of the North bell pepper. This is a returning favorite from our first year homestead garden.

That last round of frost that we got in May knocked back a bunch of warm-weather plants, including my watermelons! Against all odds, a handful of our plants managed to survive, and I even found a few baby watermelons this morning! I'm hoping we'll have enough to put them in at least one CSA share this year! Keep your fingers crossed!

Cucumbers are growing quite vigorously! Here you an see the first of the vines has reached the top of our trellising! This is, hands down, the best crop of cucumber plants we've grown to date! I can't wait to see how much these guys produce!

Aren't these patty pan squash lovely? We're growing a trio of colors this year, and I think they look stunning together! 

Our Little Gem lettuce is just loving all this warm weather and regular rain! This is the biggest we've ever been able to grow them, and they come out to 6-8 ounces per head, which is pretty substantial for a mini-head!

Barry, our primary farmer. He's tough to snap of a photo of most of the time. Here his is in the window of our walk-in cooler. We had our cooling unit set up in here, but had to take it down and re-assess our set-up. I'm so glad we did! Our cooler is working much better, now; just in time to combat the heat of July!

Toddler accommodations upgrade! We've been talking about this since last year, and here it is! Farm Toddler now has his very own sandbox, situated in between two of our garden blocks. He had so much fun playing in here this morning that he ended up going down for an early nap! I consider this a parenting success!

This week's CSA shares will include: Salad Mix, radishes, cucumbers, summer squash, and fresh herbs.

I hope everyone enjoyed their strawberry-basil jam last week. That might have been the tastiest batch of jam I've ever made. My only regret is that it didn't make twice as much!

With the 4th of July this upcoming week, I thought that our favorite zucchini relish recipe would be appropriate. We use Emeril's Sweet and Spicy Pickle. I've scaled the original pickle juice recipe down to 1/8th, which should be just enough to make yourself a pint (or two!)  of homemade zucchini relish! Prepare this at least 1-2 days ahead of time.

Ingredients:

• 1.5 c of shredded zucchini. We also occasionally add some shredded bell pepper for color!
• 1 tbsp pickling salt
• 3/4 c water
• 6 Tbsp white vinegar
• 3 Tbsp apple cider vinegar
• 6 Tbsp sugar
• 3/4 tsp mustard seeds
• 1 whole cloves 
• a pinch turmeric, optional
• 2-3 cloves roughly chopped garlic
• 3 dried cayenne peppers

Set shredded zucchini aside. In a medium sauce pot, combine all of the other ingredients. Simmer pickling liquid 5-7 minutes, until all salt and sugar is well-dissolved. Add your shredded zucchini to the pot, and remove from the heat. Let sit for 5-10 minutes to cool. Strain shredded zucchini from liquid and put into a 1-pt mason jar. Top off with remaining pickling liquid.

This recipe should be made at least 1-2 days in advance for the best flavor. Store in the fridge for 7-10 days.

We love to use this relish to make potato and pasta salad! Simply cook your potatoes or pasta as your normally would. Then mi this relish with mayo to taste, and toss with your potatoes/pasta. Bam! Done!

I hope you all enjoy your shares, and have a very happy 4th! Don't forget! All of our csa members are entitled to one free 30-60 minute farm tour starting the first week in July! Please be sure the schedule your tour at least two weeks in advance. We are looking forward to showing you around!