Mud on the leaves

Mud-splashed potato leaves after heavy rain

[From yesterday] Unless someone went wild with a hose, mud on the leaves is a sure sign of heavy, pelting rain. It came down this afternoon while I was on a supply run to town, hidden away in a giant box store, completely disconnected from big weather events (that is, until the power went out, which was its own little adventure in a dimly lit cavern). Back in the field, taking stock, the veggie plot was nicely watered in, the rain gauge read a decent half inch (1.25 cm), and no plant problems, just mud-splatter.

These potato plants do a good job of illustrating the ability of pounding rain to throw up a startling amount of dirt. Still, it’s really only of particular veg garden interest if you have to harvest in quantity. Grabbing some salad greens for dinner, a quick mud rinse and into the salad spinner, no problem. On the other hand, harvesting quantities of lettuce, baby salad greens, beets, radish, and carrots with tops, anything with leaves low to the ground right after a deluge becomes instant extra rinsing work. Which adds up! Of course, rain is manna from heaven for growing stuff. We can’t ever wish rain away, at least not around here (well, not most years). Harvest mud is just one of those things to take in stride…

Curing garlic

Garlic, harvested and stacked to cure by air drying.

The invasion of the leek moths a few weeks back left the garlic somewhat ravaged but unbeaten. The moth larvae seem to have been stopped up top, snipped and pinched and dug out before they had a chance to tunnel their way down through the stems, reaching the bulbs, and eating into them as well. Instead of that, the harvest has turned out just fine. The bulbs overall are a bit on the smaller side, but the cloves are nicely filled out, so…all’s well. A few weeks of air drying till everything’s woody and brown, then done!

Early mini-harvest

A small harvest of spinach and bok choi for dinner! It’s always a pleasant little shock to taste the first of the season’s garden-fresh veggies. After the winter months when the only fresh produce is grown in faraway lands, it’s a treat. In recent years, I used to buy a limited amount of veggies in winter. Onions if I ran out of my own. Green onions. Sometimes cauliflower and broccoli. Salad mix. Nowadays, I freeze spinach, kale and cauliflower. That, along with stored beets, carrots, and winter squash, covers most of the winter. So, for food satisfaction, the first new harvests every year are a big deal! :)

Bonus onions!

Volunteer onions

Leftovers from the previous season can turn into a delicious spring surprise! These onions grew from ones that were overlooked during fall harvest, and in a spot that hasn’t yet been tilled. There’s an official name for this: volunteering. Strictly speaking, I think a volunteer plant means it comes from seed dropped by a previous crop, or carried in by wind, birds or otherwise. These onions are new growth this year, from mature onions left in the ground over winter, kind of like leaves coming back on a tree. In any case, I think of them as volunteers, but mostly as a tasty treat.

October harvest

October vegetable harvest

Great weather into the first week of October, with no hard frost so far. The veggie harvest list: beets, carrots, peppers, garlic, onion, green onion, zucchini, spinach, kale, lettuce, cabbage, butternut squash, radicchio, broccoli, eggplant. Nice!

Mid-September harvest

Mid-September vegetable harvest

The weather’s been fine, no big frost worries, and the harvest is nice. For the sake of a list, in no particular order, we have: spinach, onion, garlic, carrots, bok choi, broccoli, lettuce, cabbage, kale, hot and sweet peppers, cauliflower, cherry tomatoes, green beans, beets, and…eggplant! I think I got ’em all. The set-up on a strip of canvas is for a newsletter photo–the lighting is an overcast sun, the studio is the field!