This week on the farm brings a big push of weeding and the last couple of direct seeding rounds as the summer hits its height. We mainly manage weed with long handled tools, but occasionally have to get in there and pull things by hand. We try to avoid hand weeding, it is hard on the body and slow work, but with crops like carrots and onions, we typically have to do one round by hand. Turn up the audiobook or find a conversation groove and it actually goes by pretty quick! Our main tool with weeding, which we've really been fine tuning this year, is timing. Making sure we're not letting anything get too big, go to seed, and continuing to prep our fields with the tools we have. Its been pretty amazing watching some of our first vegetable fields go from grassy pasture to grass-less plots full of vegetables in just a couple years.
This week, we've got a lot of familiar favorites, plus a new addition; celery. It's a very long road to celery. We seeded these plants in our first round of greenhouse seeding way the heck back in February. Compared to celery you get at the grocery store, this celery will be much stronger tasting. Try a bit before you cook with it--it's great cooked in dishes, shaved into salads and slaws, or chopped up fine into salsas, or dips. I'm excited to pair this with some of the cucumbers this week for a take on tzatziki.
See you at pick up,