We visited Harriton House in Bryn Mawr to watch Eli, the beekeeper, spin honey from Haverford’s hives.
Another productive week! Here’s last week’s farm stand<3<3.
We threw a party to celebrate our summer season so far, our CSA members, and the full moon.
The sugar snap peas are dying from this midsummer heat. We planted tomatoes in the middle of the pea bed in early summer and the two plants have been balancing each other ever since. Tomatoes take nitrogen from the soil and peas and beans give nitrogen back – a perfect pair.
Now that we’ve taken the peas out, we’ve seeded cilantro and basil alongside the tomatoe plants. These plants are also compatible in the soil and for pest control, as well as make a delicious combo for salad or salsa!
This is a picture of purslane – one of the weeds we’ve been finding in the garden while prepping beds for new planting and pulling out old crops. It’s edible! Purslane is high in omega 3s and doesn’t taste like much.
The Garden behind apartment 19 is in full bloom! As the weather warms up, we’re pulling out the early spring broccoli plants and planting late summer crops, like tomatoes and basil.
Everyone is welcome to pick peas, kale, lettuce, herbs, and flowers from HCA Garden right now while they are ready to harvest. Most of the kale came back from last year because it self-seeded! Kale is a hearty plant that can last all the way into the fall and even through the winter when we cover it with fabric.
Check out the whiteboard on the side of the shed in HCA Garden for updates on what, where, and how to harvest.
volunteers and work exchange members of the csa all on the farm this evening
kale chips for a pre weeding snack
We had our first work hours for the CSA work exchange members on Tuesday night. This is the first year we are trying out a summer CSA in addition to our weekly Friday farm stand.
Hurray for this upcoming summer of freshly picked snacks & sunsets.
One of the many perks of taking care of a farm is the delicious, fresh, local, organic food. Each day, I come home with an armful of kale, a handful of green beans, or a couple squash. Although I’m a fan of eating most vegetables raw, I have begun to experiment in the kitchen. I have made some classics, like garlic filled pesto (ingredients: basil, parmesan, olive oil, walnuts, salt, garlic) and kale chips (ingredients: kale, salt, olive oil). I have also moved towards cooking with different squash, roasting straight neck summer squash (ingredients: squash, olive oil, salt) and making zucchini bread (ingredients: zucchini, flour, salt, baking soda, baking powder, cinnamon, eggs, oil, sugar, vanilla extract, walnuts) and zucchini fritters (ingredients: zucchini, salt, flour, parmesan, garlic, egg, olive oil). With so much fresh produce I have been able to incorporate vegetables into almost every meal, eating a cucumber with my hummus or making a salad completely from the farm. Although my relationship with vegetables has always been strong, it has become even better as I’ve watched the cucumber plants grow from seedlings in the greenhouse to tall vines, the tomatoes struggle as small weeds into tall tree-like plants, and the watermelon turn from tiny balls into bowling balls. Although there are many great things about farming, eating might be one of best!
After weeks of weeding, watering, and waiting, the farm is finally in bloom. The squash and cucumbers seemed to appear out of nowhere, ripe and delicious. The beets have poked their heads above the soil, and there is just enough basil to make a fresh batch of extremely garlic-y pesto. With more than just kale and lettuce (although both yummy) to eat, the garden and farm stand have seen more visitors. Soon there will be peppers, tomatoes, green beans, white and purple eggplant, watermelon, and carrots to snack on as well!