Week 5

Week 5

June 4 and June 7

Kohlrabi

Carrots

Chard

Garlic

Green Onions

Beets

Oregano

Mint

Sage

Basil

Parsley

Coriander

The Coriander can be used fresh or you can dry it to use later.  The Garlic is not cured so use it right away.  We are hanging the garlic now to cure it and you will be getting plenty of it.  The garlic harvest looks fantastic!  The bulbs are large and very tight. 

We did get a little rain this week; which is a huge help.  We need a bunch more, but we will take what we can get. 

The sweet potato slips are in the ground.  This year we are trying a bean tunnel that looks very cool and the bean have taken to it.  The tomatoes are staked and huge.  Our Cherokee Purples are the size of baseballs, so it shouldn’t be long before we are enjoying homegrown tomatoes.

We canned up a bunch of pickled beets that are delicious and beautiful.  . (recipe below)   I put the chard in a lasagna in place of spinach and it turned out great.  I find that I can use the chard in place of spinach in most recipes.

Have a fantastic week and we hope that you enjoy the veggies!

Take care,

Anne

Pickled Beets

1.  Trim beets, but leave the stem, roots and skins on.  This allows the beets to keep their shape and prevent them from falling apart.

2.  Cook until tender.  I used the pressure cooker and only took 25 minutes. 

3.  In a saucepan mix 1 cup vinegar and 1 cup water with a teaspoon of salt this will be the liquid to add to the jars.

4. Slip the skins, stems and roots off the beets.
5. Fill the jars full of beets and vinegar mix.
6. Put in the fridge and enjoy later.
7. Or if you would like to can the beets consult the Blue Book of Canning for exact instructions.