08 Jul

Garden News – July 8, 2015

From 99 degrees on Saturday the 4th of July to me wearing my insulated Carharts the very next day while I was out harvesting the garlic!  Only in Montana, right?  I am wondering if the plants are as confused as I am.











The first of six 20 foot rows of garlic harvested.










These are the Inchelium Red artichoke type garlic.  Some of them were as big as baseballs.










Garlic needs to cure for a couple of weeks or longer. This allows the necks to dry down so they will store well. I place them on raised screens in a protected shady area. Then I will clean off all of the dirt, remove the dried stems and trim the roots. Some of the garlic will be saved to replant for next years crop.
Lots of weeding again this week. I am also experimenting with a new method of training the tomatoes to climb on strings. It took a couple of days to get them all tied up. We will see how it works. I am seeing a few tomatoes set fruit and there are quite a few flowers on them. So, am hoping for a beginning harvest by late July or so.

The grasshoppers are starting to do some damage on the kale and other greens. I am hoping that we get some rain, as we really need it to keep the insect eating frenzy down.

This weeks share will include rhubarb, sugar snap peas, beets, radishes, lettuce, kale, red overwintered onions and herbs. This will be the last of the peas, as those high 90 degree days did the number on the flowering tops. Peas don’t like the heat. I am happy that everyone received some during the first two harvests, but I was really planing on a longer harvest window.

I am including a recipe for a great breakfast/brunch dish using your kale. Frittata’s are so quick and easy to make. You can use almost any veggie in them and you can also top with a nice feta or aged cheese..

Potato, Bacon, and Greens Frittata
You can substitute sliced Canadian bacon for a lower-fat alternative in this hearty Spanish egg dish.
Serves: 6

1 1/4 cups roasted or boiled potatoes, cut into 1/2 inch cubes
3/4 cup cooked greens, such as mustard or kale, chopped
2 slices crisp cooked bacon, crumbled (optional)
1 1/2 tablespoons olive oil
2 large sweet onions, thickly sliced
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 teaspoons balsamic vinegar
8 large eggs, lightly beaten

1. Preheat oven to 350º. Heat oil in a nonstick skillet with ovenproof handle over medium heat. Add onions, 1/2 teaspoon salt, and 1/8 teaspoon pepper; cook, turning with tongs, 10 minutes, or until well browned. Stir in vinegar and cook 1 minute longer. Stir in potatoes, greens, bacon, and 1/2 teaspoon salt and 1/8 teaspoon pepper.
2. Pour eggs over vegetables and stir to blend. Cook over medium heat until mixture begins to set, 3 minutes. Place skillet in oven and cook until set, 15 minutes. Let stand 5 minutes. To serve, loosen around edges with rubber spatula and turn out onto platter.

There will be eggs available for $3 a dozen. See you tomorrow…Thursday….4-6 PM. If you can’t make it, please let me know. Remember to bring you bags, boxes or coolers



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