Check at the bottom for archived interviews…
The temperature is dropping and at 250+ft. above sea level there is a light frost on the cover in the mornings, but inside the Tuff Bell, the plants seem to be unperturbed. The one variety of fall-planted spinach may be pickable sometime next week and the kale is ready right now. The other spinach did not fare well, probably due to its location in the garden. The winter bunch onions are mighty small, but hey, they are surviving, which is better than what happened with the spring planting.
Let’s talk rainbow chard. This chard is a stellar performer. Cool weather, hot weather, rainy weather, it is undaunted in its quest to be big and beautiful. We have picked it and picked it and it keeps coming right back. As do the beet greens. There are no beets per se, but the greens are growing and wonderful in any salad. The herbs-rosemary, lemon thyme, chives, and lavender; the mustard greens and the little bit of arugula left are all holding their own in the seasonal change. For how much longer we don’t know, but it certainly is gratifying to get this far with healthy plants. Inside the station, the stalks of the basil grow woody, so the basil is bound for the food processor as the last pesto of this year.
The garlic went in the ground just in the nick of time with the help of Dave Valentine, Scott Wakefield and Kathleen Light. While we managed to get seaweed to blanket the garlic, the garden still needs some, which means a trip to the beach this weekend to collect enough to cover it.
This will be our last post for the garden this season. Come spring we’ll begin again.
Beginning July 1st, KRBD held a series of call-in shows on locally-grown, sustainable foods. You can listen to those shows here.
7/1 – Jeannie Blackmore discusses seeds. Seeds070113
7/15 Theresa Wojcik and Amber Williams-Baldwin discuss raising goats and fowl. Animals071513
7/29 Jurgen Johansen discusses bee keeping. 29BEES
8/12 Catherine Brown speaks about preserving foods through lacto-fermentation. LactoFerment
8/26 Mushroom gathering with Kara Lunde. Mushrooms0826
9/9/ Holly Churchill and Merle Hawkins share information about gathering traditional foods. Gathering