There is no turning back now this season...with 3 markets under our belt and the garden almost fully planted we are all excited about this season and already learning things that we can do better next year. The next few years will be a lot about learning how much of each plant to grow. We are getting a better idea of what people want to buy at the market and what makes sense for us economically. Sometimes things come as a surprise like when we bought our plugs for herbs and flowers, we didn't realize that each plug came with almost 6 plants instead of just the 1 that we expected. Live and learn!
Our basil plants grown from the plugs. We are sold out of the plants but we will be selling cut basil once it is ready to harvest.
We are learning new things and one thing that was new to us was that we had to inoculate our bean seeds this year. Inoculating beans simply means that we made a paste with a Rhizobia bacteria powder that, once applied to the beans before planting, helps to draw nitrogen from the air and get it into the bean root system.
Foremost (white) and Provider (purple) are 2 varieties of green beans we planted last week.
Our Napa Cabbage was ready sooner than we thought this year and looks fantastic! There have been requests for more recipes on the blog and so I am adding a recipe for Vietnamese Slaw that Hannah makes a lot in her house and you can use Napa or Green cabbage. We will have lots of Napa ready soon so please try this recipe with our cabbage! (Check "Recipe" section for actual recipe).
Anne showing off our beautiful cabbage!
And finally, here are a few action shots of Terry tilling up more space and of Liz harvesting our salad mix for the market!
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