Between vacation and baking zucchini bread, I've fallen behind on the blog. And this information from Naomi does not include our most recent work day! But here goes, anyway, with some pics:
June 22, June 28, 2014
Vegetables picked:
Beets, Lettuce, Turnips, Red
and Green Cabbages, Kale, Purslane, Rhubarb, Zucchini, Herbs, Green
Beans, Sugar Peas ----All the vines were pulled out, sugar peas were
removed
Weeding:
Strawberry and Asparagus Beds
Seeds Planted:
Cucumber seeds were planted on north side of wire fencing where sugar peas were.
Bush string beans were planted on south side.
July 6
There
were only 18 households on July 6, due to the holiday weekend but lots
still got accomplished. Most of the cabbage was harvested, some parsley,
lots of lettuce, beets, hugs zucchini, beans, paddy pan squash, all the
broccoli, kale, and our first substantial looking carrots ever. The
bean plants were cleared from bed 14 and a succession crop will be
planted. Straw was placed in the butternut squash and strawberry beds to
help contain the weeds and keep moisture in. Wood chips were spread
along the east side of the garden.
July 12, 2014
Our
numbers were back up with 34 households working this past weekend. In
spite of the heat a garden crew planted 6 peach trees along the south
end of the garden - including 4 dwarf trees. Larry purchased them on
sale at Home Depot and we can expect our first harvest next year. A hose
was extended to the trees with the water on a timer and a ground-level
sprinkler installed to keep the roots moist.
Short
cages were made for eggplants and some taller ones for the few heirloom
tomatoes donated by Anne. Wood chips were spread along the west fence
line.
Straw was spread in the asparagus beds. The cumber plants were thinned to one plant per foot.
Beet seeds were planted.
Lots
of weeding got done and while there were crops to harvest, the output
was on the smaller side than usual. However, a donation was still made
to Our Daily Bread with thanks to Martha for delivering it.
Crops harvested: zucchini, Swiss chard, broad beans, heat tolerant lettuce, parsley, herbs.
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