STARworks Garden: HEAT OVERLOAD

Tuesday, June 2, 2009

HEAT OVERLOAD

Oh my goodness.

I came from the greenhouse about an hour ago... it was 110 degrees F in there. The plan was to move all the plants outside, as I'm not interested in frying them... but had to get out as I didn't want to fry myself either. So maybe I'll sneak back in there under the cover of the night, when it is a bit cooler. Here is the first onion I pulled last week - a beauty! kind of smallish still, but maybe also extra sweet?

Jalapenó's are starting to take shape. Yesterday I also discovered a few eggplants already on the plants! That's way earlier than I thought.

Here's a view to the greenhouse. There are plenty of little Pistou basil bushes to sell at our Flowerpot Fundraiser coming up this Saturday, June 6th, during the Star Heritage Day.

I have sooooo much more to blog about! As I have mentioned in the newsletters - Nancy and I went to Denver, Colorado to a BALLE conference - I can't believe its already been 2 weeks since we went?! Anyway, we had a great time, and I will dedicate a separate blog entry to that. I also have several pages of notes and information to share with ya'll... so, please be patient with me - as I try to juggle working in the garden, coordinating sales, keeping up with blogs and home life.

1 comment:

T.Gray said...: Anne, I look forward to hearing your thoughts on the BALLE conference! Hey to Adam and the kids.; June 2, 2009 at 3:04 PM

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STARworks Garden CSA

Community Supported Agriculture is a way to connect consumer and grower, each making a commitment to the other.

In 2012, STARworks Garden CSA will have 2 sessions during the growing season.

1’st session: May 1 – July 27. (13 weeks)

Month of August - BREAK

2’nd session: September 3 – November 30. (13 weeks)

To sign up for CSA, or receive emails about local meats, please email anne@starworksnc.org

You can expect a weekly offering of fresh seasonal produce, herbs and occasional flowers. Our growing space is limited, so your share will mainly supplement your diet. We partner with local farms to bring you pasture fed meats and truly free range eggs, mushrooms and a variety of vegetables - read your weekly newsletter to choose those goods. Some of the farms we are currently working with are: Green Acres Ranch, Edge of the World Farm, Whipo Will Hill Farm and Hilltop Angus Farm.

You are welcome to visit STARgarden anytime.

Support Your Local Farmer!

VEGETABLE OF THE MONTH.

Sorrel.

Sorrel is a cool-season perennial often grown as an annual. Sorrel is often grown from root divisions. Sorrel can be grown from seed sown in the garden as early as 2 to 3 weeks before the average last frost date in spring. Sorrel will be ready for harvest 60 days after sowing.

Description. Sorrel is grown for its tangy, slightly-sour tasting arrow-shaped leaves. There are five types of sorrels to choose from: garden sorrel, French sorrel, herb patience or spinach dock, spinach rhubarb, and common or sheep sorrel. All are good for eating.

• Garden sorrel (Rumex acestosa) grows about three feet tall and produces leaves that can be good used fresh in salads.

• French sorrel (R. scutatus) grows 6 to 12 inches tall and has fiddle-shaped leaves used in salads.

• Herb patience or spinach dock (R. patientia) grows to four feet tall with leaves that can be used either fresh or cooked.

• Spinach rhubarb (R. abyssinicus) grows up to 8 feet tall; the leaves can be used like spinach and the stalks like rhubarb.

• Common or sheep sorrel (R. acetosella) is a wild plant whose leaves can be eaten when they are very small.

Yield. Plant 2 or 3 sorrel plants per household member. Sorrel is used as a salad green accent.

Site. Plant sorrel in full sun. Sorrel grows best in well-worked, well-drained soil rich in organic material. Add aged compost to planting beds before planting. Sorrel prefers a soil pH of 5.5 to 6.8.

STARworks Garden

Tuesday, June 2, 2009

HEAT OVERLOAD

1 comment:

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