Archive for June, 2017

Week 05, June 28, 2017

We are starting to see the transition from Spring to Summer.  The cold crops are slowing down.  This is most likely the last week for peas and the mustard and spinach have bolted.  We still have lettuce and the Swiss Chard is doing great.  There are lots of green tomatoes, the beans are blooming and we have picked a few small eggplant and summer squash for our own use.  We don’t have enough for a share but they should be starting soon. This week we included Fennel again and should be able to include it 1 or 2 more times.  We took pictures with the Kale, Mustard and Swiss Chard all in the same picture so you tell them apart.  Mint and Oregano were the herbs of the week but if you need more Dill just ask we have plenty.

Week 4 Pickup June 21, 2017

We were hoping to have strawberries this last week but the heat and the fact that half of our berries are June bearing meant we did not have enough.  We did have radishes from the second planting.  Kathy thinned the turnips and gave out turnip greens as a choice.  The pictures below a full accounting of what we had for the week.  We included a recipe for using peas, potatoes and dill.

http://www.motherearthliving.com/Cooking-Methods/new-potatoes-peas-dill-sauce

The Garden is almost full!

Beautiful day today June 17, 2017.  I mowed around the garden and mulched the early sweet corn with grass clippings.  Kathy picked pod peas, weeded and thinned the carrots and then pickled little carrots.  The chickens and rabbits enjoyed the tops.  I spent a lot of time weeding and then planted a bunch of our left over tomatoes, peppers and eggplant.  (Note for next year just get 25% more in plants than you think you need not 100%.)  Barb’s Greenhouse did a great job starting our plants for us and we are thrilled as long as they are willing to start plants for us we will be using them!

I planted 30 more tomato plants, 22 peppers and 6 more egg plant.  We still have some plants if anyone wants them but we are not going to plant any more.

We don’t have enough cages for these extra plants but are going to buy stakes and try the Florida Weave.  Watch the video it is really cool.  This would take a little more work but stakes are easier to store than cages. 🙂

The garden is looking really good.  Weeds are under control and we haven’t been hit with hail yet.

Last week we planted more sweet corn so hopefully we will have 5 or 6 weeks of corn for everyone.  Probably only 4 or 5 ears but that is at least one meal.

Thank you for joining us in this adventure.

 

 

Week 3 Pickup June 14, 2017

Week Three was a big batch of food 2 bags full.  We had Mustard, Kale, Lettuce (head and leaf), Radishes, Chives, Pod Peas, Swiss Chard, Spring Rapini, Rhubarb and Strawberries.  We also offered Mint, Oregano and Dill for anyone that needed more.  On June 13 we had a bit of storm and lots of Grand Island got hail but we were fortunate and did not have any damage.  We did get 1.25 inches of rain though.  Strawberries are doing well.  Several people got theirs the weekend before as they were ready. We planned to offer chia sprouts but that did not work out the way we hoped.  Maybe next week we will have some sprouts.  This is a bit of a learning experience for all of us.

Week 2 Pickup June 07 2017

This was a green share.  Lots of herbs and spring greens.  Mustard, Spring Rapini, Flat Leaf Parsley, Oregano, Dill, Mint, Radishes, Green Onions, Green Garlic, Mixed Salad Greens, and Garlic Scapes.

About GI Acres CSA

GI Acres is located on the western edge of Grand Island, Nebraska. The garden takes up about half of an acre. We also have chickens, rabbits and bees

Our farm is not USDA Certified Organic and we do not anticipate applying for such status. We strive to produce healthy vegetables using natural methods of fertilizing, building soil, and controlling pests such as insects and weeds. Those healthy vegetables will begin in mid to late May with herbs, asparagus, rhubarb and strawberries. During the season you can expect a variety of greens, beans, cucumbers, tomatoes, peppers, squash, corn and potatoes along with tips about how to cook and preserve your weekly share. The season will conclude in late September or early October. We aim for a 20-week season.

We did not grow up on farms but we did grow up in families with large gardens, eating a variety of fresh produce and canning/freezing the excess. We have maintained the tradition of growing and preserving food for our family for the past 20+ years. GI Acres is our attempt to share that passion for good food with our community.