Market plans, August 8

Good grief, have edamame been popular! We sold a lot last week, including 3lb to Uprise Bakery, and will be bringing similar amounts this week. I’ve been getting a lot of very good feedback about them, making the long daily harvests worthwhile. Overall we’re in a bit of a product rut, with about the same mix of items for the last few weeks and probably at least a few more weeks. But luckily they’re all very good and very popular products. Still, it’s a learning process on really getting our plantings correct to always have a diverse and worthwhile stand throughout the season.

Nothing, really. The forecast heat & humidity will feel new.
8 varieties of garlic, all our standard herbs (basil, parsley, tarragon, lemon balm, 3 mints, chives), heirloom green bean mix, and several varieties of edamame.
Potatoes are done for a few weeks until our purple fingerlings are ready (if the voles haven’t eaten them all). Fin de Bagnol green beans are done for now, though we have a fall planting just coming up now.
We got our first small harvests of tomatillos, okra, and cherry tomatoes this week. All of these will hopefully be producing market quantities within another week or two. Look for an article on tomatillos in next week’s Tribune food section.

3 thoughts on “Market plans, August 8

  1. What is the best way to store garlic long-term. I would love to get enough to last all winter, but I don't know where to store it to keep it from going bad. We actually found some garlic growing at my in-laws' farm where we garden, but I was disappointed when we dug it up: very small heads!We planted Fin de Bagnol beans this year as well, but maybe we didn't pick ours soon enough as they had lots of strings. How big/small should they be when picked? They had great flavor, though!

  2. I'm hoping the farmers around here who had a dearth of tomatillos last year have the same this year. They were amazing! Here's a link to a super easy tomatillo salsa that can be made with all market ingredients. that this recipe makes the salsa and then has you cook some cheese in it, which would be amazing. But for just salsa, do the same thing and add the onion and cilantro right to the salsa and serve. Super de-lish.I usually roast the tomatillos under the broiler until charred and then put the oven at 450 or so and roast the white onion and chiles, then puree it all together, adding cilantro and salt. Also amazing.And with good fresh ingredients, you can even do a fresh tomatillo salsa, just put everything in the processor or blender. It will be tangy-fresh and great with bbq.

  3. JeNae,Cured garlic is best stored in a cool, dry place like a root cellar. Under no circumstances should you refrigerate it. If you don't have a root cellar, hang it in a basket or other loose woven container in the coolest, darkest, driest place you have. Fins should be harvested small; don't let them grow to the size of a regular green bean. This year they've been growing so fast in our cool, moist conditions that we've had to check them every day or more to keep up the best quality. Taste them raw in different sizes to get a sense of the best size. Joshua,Just tonight we made a similar roasted tomatillo salsa, based on a recipe from a local cooking blog. Very good served with spiced black beans, fresh chopped cucumbers, and fresh-made wheat tortillas. I'll write about that next week.