Gray day garden tour
Things are happening. Let's see what we have here.....
A very well-trellised Amish Paste tomato plant, if I do say so myself. We use tomatoes in the Mexican Chorizo, and we've got some new stuff planned, too. And we better think of something - 180 tomato plants and no market for veggies means we gon' get creative. Lacto-fermented BBQ sauce, anyone?
Beeee-yoooties! The Poblano - my favorite pepper. The plants are beautiful, the peppers such a lovely shade of green, and they have a rich pepper flavor with just enough heat to make things interesting. These get roasted before they go into the Chorizo Verde, along with a whole mess of cilantro and other green chilies.
Speaking of cilantro. We finally managed to harvest enough fresh cilantro for a batch of Chorizo Verde. This photo is from the next planting, and it looks decent. I'm not having the easiest time growing summer cilantro without irrigation. Brings to mind the old saying - if at first (and second and third) you don't succeed, and you maintain your optimism in the face of repeated failure, you're probably a farmer. To wit, cilantro likes to grow better without bolting as the nights get cooler and the days get shorter, so I really like our chances going forward.
Jimmy Nardello's Sweet Italian Frying pepper. My other favorite pepper. Yeah, I know, it looks hot as hell, but it's not. Sweet and fruity, it's the yin to Poblano's yang. Or maybe it's other way around. Whatever. We pickle these in brine and use the lacto-pickled peppers to add a little special something to our Sweet Italian sausage. The pickled peppers are also amazing on sandwiches or chopped up and tossed with pasta. The last fall harvest of green peppers go in the brine to make something like peperoncini - so dang good.
Oh, parsley. Growing like crazy this year, it doesn't seem to mind the heavy soil, with a strong taproot able to go deep into the till to find more than enough water even in the relative dryness of July. This picture is of plants that were already harvested once, cut right off at ground level. You can get some of this fresh parsley in our Parsley and Scallion sausage.
And here's the "scallion" part. These Rossa Lunga onions are our favorite fresh onions - they've got a bit of a bite without being super pungent like a storage onion. At the farm, we like to cut the greens fairly short, slice the onion in half, toss with oil salt pepper, and then grill. Chop them up after grilling and toss with a bit more olive oil and some vinegar to make a grilled onion salad to go on (or on the side of) your burgers. Though the young greens are great fresh, they are a bit long in the tooth at this point for fresh eating. Dave blanches them before they go in the sausage, for better color and flavor.
Yep, it's cabbage. But soon it will be sauerkraut. First batch of Chipotle Kraut is in the can (or the bucket) and should be ready soon. Made with our own carrots and smoked chilies, it's an old favorite recipe from back in the Potter Hill days.
It's beets! These Cylindra beets are perfect picklers, with a shape that's conducive to getting nice uniform round slices. So smaht.
The first cucumber planting was a bit of a disappointment, but the second planting is coming along just fine. And when they start coming in they come in fast - pick 'em pickle 'em pick 'em pickle 'em pick 'em pickle 'em. We grow National Pickling cukes, a classic pickle variety - kinda stubby and maybe a bit drier than a nice slicer. Also.... pickle.
Green Seoul Korean cabbage. This one's new to us this year, and so far I like what I see - quick-growing dark green sturdy leaves make for an authentic and very tasty kimchi. We got enough from our spring planting for a small batch, jars of which will be available soon. The fall plantings look great - like cilantro, napa-style cabbages prefer to grow facing autumn.
They're in there somewhere! This is a row of Long Island Cheese pumpkins (so named due to their flat round shape, like a wheel of cheese - not because they taste anything like cheese, which would be strange), an old favorite pie pumpkin in the Northeast. We love that these pumpkins are not overly sweet but have an amazingly rich and fruity flavor. This is the "pumpkin" found in our Smoked Chili and Pumpkin sausage. Seen here growing vigorously in the under-story of our Narragansett Whitecap Flint corn.
A last look down the hill at the late crops, good pasture in the foreground, farrowing sows in back. Heading back to the house before the low gray sky made good on it's threat. So long! See you at the markets this weekend!