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Slow Then More Weeds Then Back To Slow

Posted 5/11/2017 9:50am by David Zemelsky.


The weeds are growing really fast.  You probably already know that, if you have lawns to mow.  Our greens-not so much.  This proves a bit frustrating as we are moving more and more outside and taking out all the spinach, claytonia and other greens that we've enjoyed all winter.

A word about taking out and replanting.  When we first started Star Light in 1999, I remember the sheer magic of seeing the first seeds emerge from the dirt, then grow up and become food that we would cut and then recut until it was time for them to go.  Cutting down an area was difficult.  I felt like I was betraying a friend.  That feeling didn't really go away.  Perhaps, its not much different from a hunter for game giving thanks to the downed prey for giving up so much so that someone else could survive.  Maybe I'm going overboard just a bit, but I think that you get the idea.  A plant works and works for us for weeks on end and ultimately it just turns back into food for other plants.

So, that's the state of things as I write today.  We're getting more and more of the hoop houses ready for tomatoes, eggplants,cucumbers and peppers and at the same time planting outside.  With a bit of luck, there'll be more spinach before the spring is over.  Last night, I observed that the new crop is beginning to emerge.

On to the store for this week.

First off, those of you who have ordered strawberry plants, tomorrow is the day.  The plants look great.  Several of them already have beautiful berries on them.  If you aren't sure if you ordered one or ordered one and haven't paid- please write immediately.  They'll be outside the shed by themselves.  If you are paying when you pick up, please write your name on the cash(like put everything in an envelope), so we can keep the bookkeeping accurate.

It is totally time for getting those tomatoes.  I'm taking green moldovan off the list, but adding mortgage lifter.  This is an impressive tomato (actually, I haven't met a tomato that doesn't impress me!) because of a few things. First, the taste is terrific.  Its got an active taste that makes you feel grateful.  It is also a productive plant with extra large fruit.  Here's a link to see what it looks like. http://www.rareseeds.com/mortgage-lifter-tomato/

Here is a review of last week of what we have to offer:

Striped German: My favorite for flavor and looks.  If you look on our website and see our grandson about to eat a tomato-that's a striped german.  It has a ripple of bright red going through a light orange flesh. Heirloom. Look here for image.http://www.johnnyseeds.com/vegetables/tomatoes/heirloom-tomatoes/striped-german-organic-tomato-seed-2372.html

Juliet-these are my Desert Island tomatoes.  The only one, if I had to choose just one to take to a desert island.  Great for both cooking and eating raw (a rare combo). Small, red rugby shaped fruit.  And a real producer. Look here for image.http://www.johnnyseeds.com/vegetables/tomatoes/paste-tomatoes/juliet-f1-tomato-seed-707.html

Sun Gold- perhaps the most popular tomato ever.  Small, orange fruit. Productive. And sweet. Did I say sweet?  Don't buy these if you can't stand sweet.View image here:http://www.johnnyseeds.com/vegetables/tomatoes/cherry-tomatoes/sun-gold-f1-tomato-seed-770.html

Black Cherry-another cherry variety like sun gold.  The fruit is just a little bit bigger than sun gold and the color is kind of a musky purple,red.  Savory and sweet at the same time.  The taste is very complex.  Sometimes, I say that if sungold is grammer school, then black cherry is graduate school.http://www.seedsavers.org/black-cherry-organic-tomato?gclid=CPOExZ6t1tMCFc-EswodqWoGGA

Paul Robeson- a cult classic in the world of heirloom.  This is a black russian variety.  The color is exactly the color you'd want to see on your tomato plant, but not on your living room walls!  Its taste is probably why people prefer heirlooms to regular tomatoes.  Also, if you've never checked out Paul Robeson himself.  This would be a great time.  A true Renaissance Man who was never recognized for all his many talents.  One of my real heroes in life. View image here:https://www.totallytomato.com/P/00540/Paul+Robeson+Tomato

Potted Plants:

Dwarf Sunflower:  They are happy either in the ground or a small pot. We call them Teddy Bear.  You'll see why when you look at the picture in the link. They are small and a big surprise in how cute they are.  So cute.  Here's a link to see what they look like.http://www.johnnyseeds.com/flowers/sunflowers/dwarf-sunflowers/teddy-bear-sunflower-seed-1437.html?cgid=dwarf-sunflowers#start=1

German Winter Thyme and Sage-both wonderful to cook with

Compact Genevese Basil-this is the basil variety that chefs want, only in a smaller size.  Perfect to grow in a patio pot

Flat-leaf Parsley-again, what chef's want to cook with.  Either put in the ground or a patio pot

Also this week:

Radishes- roxanne variety.  Not too spicy and really crunch. $3.50/bunch

Hakerui Turnips- unique flavor.  No need to cook this beauties.  White, round and exciting.  The best greens, also.  $4/bunch

Salad Greens- $6/bag

Arugula- $6/bag

Pea Tendrils- $4/bag.  Pea tendrils taste exactly like fresh peas, except that you're eating something leafy.  Makes a great pesto, too

Kale - $4/bunch

Spinach- last week for a while.  Full flavor and delicious. $6 for a big bag (but not as big as last week)

Spring Garlic- new from last week.  This is the beginning of the garlic season.  These plants look like green onions or leeks.  You can use every piece of it.  It won't crush in a press-just chop it up and use that way.  $2.50/stalk

Braising Greens- don't settle for soggy frozen veggies.  This is the real thing with spicy mustard and asian greens.  It is easy to wilt these greens and simply place your favorite protein right on top of it. $6/bag

Thanks for being there.  Remember, tell a friend about us.  It really helps