Category: How Things Grow

  • First Garlic

    It’s the start of garlic season. We’re used to buying garlic in the store, but what does it look like when you go harvest some fresh? Follow the pictures below to see what it looks like coming out of the ground, getting cleaned, peeled and chopped for super.

    The garlic sold in stores is first cured (dried) for several weeks to dry the wrappers. And yet garlic is very good fresh out of ground. Garlic which is fresh out of the ground is called wet garlic and difficult to find in stores. If you’d like to purchase some fresh garlic, grown without any herbicides or pesticides, feel free to let me know by filling out the form below or by calling 360-202-0386. I’m selling it for $5 a pound.
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  • Making Lunch in the Summer

    No matter what time of the year, making lunch starts with going out into the garden and vegetable beds to see what looks good today. Invariably, these ventures include a foray by the pond. What’s the point of going out to the garden if I’m not going to enjoy the pond? The cattails are forming their thick, bushy tails. By the end of summer they will turn to fluff. Come next spring, birds will use this fluff to line their nests.

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    Along the way I spot a welcome garden snake. They are plentiful this year and do a great service keeping the rodent populations down.

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    And I’m back in the kitchen with a bowel of fresh greens and eggs to make a simple, summer lunch. Gathering your lunch ingredients is stressless compared to going grocery shopping.

  • Today’s Waste

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    This is the waste that is left over from processing salad greens. These greens are very edible. The stems may be a bit too twiggy for a raw salad, but they would work well steamed a bit. They’d also be good for soup or to make broth. The chickens will eat them. Tossed into a compost pile, all sorts of organisms will convert it into rich compost. Then it will grow more wonderful salad greens.

    There really is no such thing as waste on a produce farm. Everything is part of a continuous process, going from one state to another.

  • Summer Blooms

    When the anemones start to bloom, it’s proof that we are in the middle of summer. The wonderful thing about anemones is that they bloom for a long time. The dahlias look like star bursts. White oregano blossoms are a favorite of bees. And the lovage blossoms will produce plenty of seeds to plant a row of lovage.

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  • Time to Pop the Champagne

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    Spotting the first red tomatoes of the season is more than enough reason to pop open a bottle of champagne and propose a toast to the wonders of nature. The three red cherry tomatoes in the photo above were in my mouth seconds after I took the photo. Lucky me.

    There is this company called soylent whose advertising campaign is “What if you never had to worry about food again?” It seems an odd question and for some reason the person behind this company thinks that getting produce and making healthy meals is bothersome and that eating is a waste of time. Their solution is to sell you powder you mix with water and forget about eating regular meals. Their advertising says that a bag of soylent powder provides a day’s worth of nutrition and takes three minutes to mix with water, so that you can use the time you used to spend cooking and eating for doing things you want to do.

    The people who come up with schemes like this clearly do not have a garden. They’ve never tasted a ripe tomato picked off the vine, or crunched into vibrant chard leaves picked seconds ago. They’ve never plucked a ripe raspberry off the vine, or nibbled on greens in a field. They certainly haven’t held a still warm egg laid minutes ago by a squawking hen. Experience foods like that, and eating becomes one of the great pleasures in life.

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