Last week Thiessen Farms had fields of clean, neat and (relatively) weed-free vegetables.
This week … it’s weeds, weeds, weeds!
Here are 2 examples of last week vs today. And this is despite time & effort spent hoeing & weeding.
The increase of weeds is not surprising. Last week’s heat & humidity together with the few showers we received encouraged not only the vegetables to grow, but especially the weeds.
While weeding is my happy place (it really is), I surely can’t handle this much happiness!
Of all the crops, onions are particularly hampered by weeds. Their shallow root system cannot compete with weeds. Plus, onion leaves are small & narrow and don’t shade out any weeds (like zucchini can for example) which means they get weedy quickly. We grow a lot of onions, and try hard to keep them weed-free. Weedy onions = small onions!
Sometimes we are successful …
Other onion patches are a work in progress.
Because onions – especially green onions – are in the ground for only a short period of time, hoeing and hand weeding are the best ways to look after them. Other crops – like tomatoes or peppers – that are around for the full season and would compete with weeds right through the fall, get mulched with straw rather. The straw prevents most weeds from growing & eliminates the need for weeding.
All of our tomatoes are planted in the fields now, and we have started to mulch them.
What’s in the box?
Radishes, green onions, lettuce, spinach, bok choy.
- The first radishes are ready – crisp & spicy & zesty! Enjoy them raw as a snack, or add them to your salads.
- The first onions of the season are green onions, also called bunching onions or scallions. Eat all the onion- the green leaves & the small, bottom white bulb.
- It’s salad time! enjoy the fresh flavour & texture of lettuce & spinach.
- Bok choy usually goes to flower when the heat & humidity rise. But I guess last week’s temperatures were not enough to cause them to bolt yet. Use bok choy in your favourite stir-fry recipe – alone or with the green onions & radishes … We have included a bok choy recipe that we tried & enjoyed this week – quick & easy with great flavours!
GARLIC AND GINGER BOK CHOY (from https://lydiasflexitariankitchen.com)
- 2 teaspoons sesame oil
- 1 teaspoon grated fresh ginger
- 2 garlic cloves, sliced thinly (or green garlic)
- 2 tablespoons soy sauce (or tamari)
- 4 baby bok choy, cut in half lengthwise, root and leaves trimmed – I used a whole bag
- ¼ cup water (plus more as needed)
- 1 tablespoon cornstarch or tapioca starch
- sesame seeds for garnish
- Heat the sesame oil in a wok or large skillet or dutch oven
- Add the ginger and garlic and cook for a couple minutes, taking care the garlic doesn’t burn
- Add the tamari, then the bok choy, turning to coat in the oil and seasoning.
- Add ¼ cup of water and cover the pan with a lid. Steam the bok choy until the stem end is tender, about 4 or 5 minutes. Add more water if necessary.
- Make a slurry of the cornstarch with some water. Push the bok choy to the sides and pour the slurry into the center, stirring to make a sauce. It should thicken and become glossy.
- Remove the bok choy to a platter, pour the sauce over top and garnish with the sesame seeds.
Perhaps next week we can again show pictures of clean, neat and (relatively) weed-free vegetables?