[From 5 May 2016] The Planet Jr. rides again. Clara learns the way of the antique seeder, having just laid down three rows of Kestrel beets. This old seeder continues to serve well!
[From 29 Apr 2016] Everyone loves the greenhouse! The warmth, the wind break…crops, weeds, all plants love it in here. Now it seems flea beetles have acquired the taste as well. For whatever reason, the FBs usually stayed out of the (much smaller) little greenhouse, but here in the new big house—munch, munch, munch—bok choi is under attack. Hoped for a free pass on FBs in here as well, instead, it’s row cover. Learning as we go…
[From 28 Apr 2016] After a couple of early spring weeks in the greenhouse, transplanted lettuces and totally uninvited weeds are all doing exceptionally well! The sun climbs and the growing picks up speed…
[From 20 Apr 2016] The low-riding late afternoon sun shines through lettuce leaves, creating quite the vivid show of color. (This is also great light for revealing carpets of the tiniest emerging weeds that are otherwise easy to overlook or conveniently ignore—seeing so clearly what’s to come really motivates you to get weeding early.)
Adding a pinch (5g) of fairly pricey Rushmore (a beautifully deep-red oakleaf) to a batch of salad mix. This is the basic all-lettuce summer blend: seven varieties, selected mainly for color (greens to reds), texture (flat to frilly), and to some degree, seed cost (the price range of lettuce varieties is quite extreme). This inexpensive digital gram scale makes it easy to add relatively small quantities of certain varieties, and keep each batch consistent. Weigh out, shake up in bottle, ready to go. Here: 100g – that’s a lot of little lettuce!
Leftovers, really, as bok choi and mizuna make their way toward producing seed by putting out bursts of cheerful little flowers. Normally, these plants would be tilled under way before this stage, making way for a new seeding, but since the ground is still too wet to work where they are, we’ve left them in for a bit, to harvest and toss into salad mix at the market. The stems can get woody at this point, the farther down you go, snipping off the tops or only the petals will do the trick. Mildly flavorful, mainly for the color!