May is almost over. I love May: spring has sprung,
the flowers are fabulous, planting time is rewarding—you get the picture. This
year, we started with lilacs blooming on May first and ended the month cutting
lots of peonies. In between, we had sun, rain, thunderstorms, five days
straight of rain, deluges of rain, threats of derechos and hail, cold and
overcast, hot and humid. Never a dull moment!
Strawberries finally started May 21 (only about 10
days late, which considering how cold it was in April is not too bad!). Picking
berries happens when it is dry, so we have been dodging the rain!
Fortunately, asparagus loves the rain and has been
growing like crazy. And it is ok to cut asparagus while it is wet.
While it is raining outside, we tend all the plants
inside. We are very grateful that we set up the second large heated house in
the fall, which transitioned from lettuce to tomatoes by the end of the month.
First, tomato plants were planted in-between the lettuce rows, staked and tied
up. As the lettuce was harvested, the tomato plants grew and are now pushing 6
feet in height and producing tomatoes for harvest. The snap peas finished their
fabulous production run, vines were pulled out and cucumbers were planted. The
basil is very happy in the greenhouse and is producing well. It was great to be
able to have basil in the shares this early in the season. The sweet pea vines
began flowering in profusion and we have lots of bouquets with sweet peas.
The fava beans in their own high tunnel grew a
couple of feet and are producing lots of favas. A nice treat to be able to pick
those for our CSA shares.
The rhubarb, lettuce, and kale planted in the field
have tolerated the weather see-saw and are growing just fine. All of the
perennial herbs are back and growing well, giving us a great selection. Love
having an abundance of greens for the market and for the shares!
Our second Philadelphia farmers market started May
16. Of course, it rained. Plus our Saturday market at Fitler’s Square in Philadelphia
is extra busy. Now we are all extra busy with preparing for the farmers
markets, packing for our special orders, planting thousands of plants outside, and
helping customers select flower and vegetable plants for their home gardens. Our
business partners who provide a site for CSAs for their employees or have a
market for their employees are adding special orders. By the end of May, we
feel like the summer rush is upon us, no matter the weather.
~ Ruth
And, we've started a video list of what is in the shares each week.
Herb flowers are from herbs like lavender, basil, mint, and thyme that can be eaten just like the rest of the plant. Ornamental flowers usually follow the petal-only rule : most come from plants where the colorful petals are the only edible part of the plant. Some plants are exceptions. Be absolutely certain before trying other parts of the plant. 5 Important Things: 1. Always know what flowers are edible before you eat them- be absolutely sure of the plant. If you’re unsure, steer clear! Safety comes first! Some flowers are not edible and can make people very sick. 2. Know the plant’s surroundings. A beautiful stand of edible flowers growing by the roadside may look delicious, but plants are very good at taking up toxins from the soil, rain, and air and storing them in their roots, stems, leaves, and flowers. They clean the environment but may become harmful for people to eat. 3. Similarly make sure you know that the place where you pick edible flowers was not sp...
O nce upon a time, a long time ago, back when there were classified ads in the newspaper and people read those ads, my mother saw an ad for fig trees in Wilmington. “Hmmm,” Elaine thought. “If he can grow figs in Wilmington, so can I.” Definitely a competitive streak in the family. Elaine and my youngest brother, Matt, drove to Wilmington to find this gentleman (using a map and my mother’s knowledge of Wilmington) who had fig trees growing in his back yard. “Here they are,” he said. “Which one would you like?” They picked out a tree, dug it up, and brought it back. This happened 1978 or so. This fig tree is still with us, a variety called Celeste, small, very sweet, and delicious. And that was the first fig tree. My mother, of course, is not alone in loving figs. Figs have commanded a dedication and following that borders on the cult edge of devotion. Fig fossils are dated to about 9400 BCE in the Jordan River valley—about 1000 years before evidence of wheat or barley cultivation, ...
Are you a dedicated vegetable gardener? If so, I know you thrive on growing plants. Do you marvel at tiny seeds sprouting and growing to vegetables? Nothing better for the soul or our stomachs! 20 years ago, I embarked on the journey of winter growing. I wanted to extend our harvest seasons and to have vegetables over the winter. I wanted to have early spring crops. I wanted—nature laughed! So here are some tips and strategies based on what I have learned (and continue to learn) about growing in the winter months. Winter is a challenge for us here in Delaware, because our days are shorter, and the night-time temperatures are below freezing. Look for cold-hardy varieties that can handle the level of protection that you can provide. Adjust your expectations of how quickly things will grow. Supplemental heat makes a huge difference, but you have to evaluate the cost of heating compared to what you get out of it. Here are some strategies to start: 1. ...
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