Yet another week of growing has past. Of course, lots of weeding is involved as we farmers get to choose which plants to encourage. As we approach high season, the fruits of our labor are evident. My hands and clothes constantly emit a slight smell of garlic sap. Tomatoes, eggplant, cucumbers and squash are plumping right up. The winter squash and gourds are starting to develop as their branches take over every available space. The corn plants are reaching their little tassels to the sun.

Harvesting takes up a large portion of our time, but we’ve still been able to get the fall planting of brassicas, spinach, mesclun, bokchoy and tatsoi in the ground. Since we’ve had great weather, everything is almost shivering with joy to be in the ground and growing. I can’t help but look around and with a sigh realize the beauty all around.

Tip for not having a bitter cucumber:

Cut of the end portion, taste it, and if it’s bitter, wash your knife before you finish slicing.

When Farmer Tom was asked what makes a cucumber bitter, he responded, “Bad relationships and tough divorces.” So just remember to keep your cucumbers happy, pamper them and keep reminding them how much you love them.

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