This morning it was actually a pleasant experience pulling out carrots one by one in rain gear, feeling the drops on my back, nice and cool compared to the sweat that it took to dig potatoes on Monday. We have the boxes and bags ready in the cooler to go to town in the morning. The showers today and possibly tomorrow will help us get some carrots and lettuce started for fall. The lettuce that was planted about a week ago was already harvested ( by a rabbit or rabbits) or some if it died because of the heat so we replant.
The potato of the week was developed years ago at the University of Guelph in Ontario, Canada’s “Ag School”. It is the Yukon Gold. Light yellow skin with yellow flesh, not as smooth as some potatoes we will have over the next month but a texture that you can detect on your tongue. It is considered a general purpose potato, I like them fried as leftovers, of course to be leftovers they are boiled and served first the night before and then the left overs are fried. To get that to happen one needs to bring extra to the kitchen when one is asked to bring potatoes for supper.
Most of our crops are coming along well because of the recent heat and sunshine. The tomatoes are looking better, we did plant them later than we usually do so we may not have them as soon as you might expect but so far the plants look much better than last year in July. Last year the outdoor ones basically rotted because of wet ground.
The boxes this week have:
- Green and Yellow Beans
- Yukon Gold Potato
- Shunkyo Radish