Suddenly this week, everything has turned a lush green. The brown spaces in the fields are giving way to the canopy of crop cover. It is amazing to see the huge variety of color from light lime green of the ditch grasses to the deep blue green of leek and garlic. The potatoes have gone from being “down in the trench” to being up on the ridge of the hill. All of this green is accented with the light pink and white of blossoms unfolding. John went through all the rows this week with the hiller to pile up dirt around the plants to keep the tubers covered and out of the sun so they don’t turn green as they develop. Below is a link to a short article about the hazards of eating “green” potatoes.
- Red Radishes
- Scallions/Green Onions
- Green Kohlrabi – just like the purple, only green instead 🙂
- Rhubarb (included with the Full Share)