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It’s after 8 p.m. and I just started cleaning carrots, so figured I’d better take a break and get your weekly update to you.
I have invited a guest to set up tomorrow. Victoria makes incredibly good natural skin care products, under the “DeMilo” label. She sells at the two farmers market I go to. Granted, I never bought higher end cosmetics or skin care, but this stuff is SOOOOO much better than anything I’ve ever used that I wanted to give you the chance to sample it. First I bought her “Bliss” skin crème. This is what I ended up using when the spider bite swelling went down but the skin dried up looking like an African lakebed in drought, and actually pulling so tightly it stung. I tried aloe juice, then Jason moisturer, then Kiss My Face lotion and they didn’t touch it. Finally I put the Bliss on before bed and literally within seconds the skin softened and quit pulling. By morning the red had subsided to dull pink. I used it twice a day for several days. I also have her night crème and like it but have no mind boggling testimonials about it. The third product I have is another big testimonial though. As long as I can remember I have struggled with body odor. Her deodorant is incredible. The other day I was sweating like mad, but didn’t smell, and what little scent I could pick up when I stuck my nose in my armpit to check was a totally different, nonacrid scent. And our underam skin is extremely absorbent so I have always been concerned about what I was putting on it. This is alcohol, witch hazel, and herbs. Everything I have gotten has had a $20 price tag. This is probably less than department store skin care and even upper end drug store products. I am putting this stuff high on my budget priorities. I am not taking a commission or anything so don’t feel pressured from me. But she will be here letting you try her natural skin care products.
Along the same vein, Forrence Orchards will have certified organic Paula Red apples for sale tomorrow. I do get a commission on these – not to pressure you to buy, but to be “up front” with you.
The parsley has finally recoverd enough to cut. It is not tall, but looks healthy. It will be u-pick because there isn’t much, and I don’t know how much folks will want. We also will have dill with and without heads, cilantro, and basil with roots. If you wish, you can trim the basil back and pot it for another month or so harvest. We still have some to cut here, so this is not your only choice for basil.
Beans are mostly the gourmet tiny size, but they will be huge within a week so we will pick now and they will be ready again by next week. We have green, yellow (which really should have a good bit of yellow color before being picked), and burgundy. The burgundy are good doneness indicators – put them in with the green beans and as soon as the burgundy ones turn green you know they are all ready to eat. These will be u-pick. Members are welcome to come a little early and pick for those who won’t be able to.
Potatoes will also be u-pick tomorrow, though we will have some picked up. The potatoes are right by the stand so that makes them easy. For those who haven’t done this before, note that I said “u-pick”, not “u-dig”. I will have lifted them with a plow so you really just have to pick them up, with a little sifting soil through your fingers. Current recommendations for other than short term refrigerator storage are to not wash them until you are ready to use them.
Both the first and second plantings of squash and cucumbers are yielding now so there is surplus, but the first planting will be winding down quickly. The zucchini has almost all been hit by disease – both plantings. Nasty squash bugs are scarring the fruit. This will probably be the peak week, and then from the look of fruit set, things will slow down.
Actually, beans and squash both wind down as it gets cooler. Even if the plants stay green, they don’t fruit much and the flavor, especially on beans, goes downhill. These 70+ days should be good for them but it would really help if the nights stayed above 50.
Some of the new lettuce is actually starting to bolt. Surprised me when I walked it counting heads today. We will harvest first thing in the cool of the morning for the sweetest flavor. It looks like you will have a choice of either one head of romaine or two heads of other lettuce. This planting was supposed to spread out over two to three weeks, so it may be a couple weeks before we have it again.
The broccoli is still several weeks away, but we have nice cabbage.
The swiss chard is still looking good and we have several kinds of kale – but NOT Red Russian. Red Russian is OK in salad mix, but it is the least culinary of the common kales, so I planted better tasting varieties – Winterbor, Siberian, Dwarf blue curled Scotch, and a little of the black/lacinato/dinosaur. These are full size now. I have lots more of these, plus a red version of Winterbor planted for fall.
Tomatoes are winding down. We have some, but the volume is falling off quickly. You will have choice of a couple tomatoes or green peppers tomorrow. I haven’t counted yet, but expect it to be between two and four.
I’ll leave the rest as what you’ve been getting, or a surprise that I may or many not get to this week. Keep you in suspense.
Have a good day.
