Today was a true summer day…hot and humid.
But this didn’t slow down the young gardeners at Moreau Community Garden. Last week we “planted” seeds in clear cups with napkins and a few cotton balls. This week we talked abut how the seeds grew. How the seed swells initially. How a single root forms and then more form. What the roots looked like…and how a seedlings first makes cotyledon (or seed) leaves before true leaves that resemble the adult plant leaf emerge.
Once we talked about the seedlings, we planted them in bed #37 (in case you want to go and check it out) in two rows. In a few weeks we will be picking beans from this bed.
After planting beans, we harvested nasturtium flowers, which are edible and very colorful. We also harvested scallions and sugar snap peas. A big hit! So sweet and tasty!
But the best harvest experience of the day was definitely the early red potatoes.
Early potatoes get harvested about the time you see their flowers blooming. The flowers started last week, so this week we began to harvest. The gardeners dug up around each plant and there were a fair number of potatoes sent back to camp headquarters where Miss Laurie is known for her great efforts preparing the garden produce for the gardeners. Kudos Laurie and a sincere Thank You.
I was told that the rapini sent back the first day was washed, cut into bite size pieces and served with ranch dressing. The whole harvest “every bite” was eaten by gardeners, some of whom never tried this green before.
Today the gardeners tried mint lemonade, and loved it. It was cool and refreshing on such a hot day. Here’s how it is made:
1 sprig of peppermint per gallon of lemonade
Put a cup of water in a blender and add washed leaves of peppermint. Blend well on high. Then pour the liquid through a strainer to remove the big bits of peppermint leaves. Add the strained peppermint liquid into pitcher of lemonade.
It’s good. If you haven’t tried it, ask one of the gardeners. They’ll tell you how refreshing it is.
There are many Japanese Beetles in the garden. Since ours is an organic garden, our best defense is to knock the beetles off plants and into a bucket of soapy water. The bucket and soap are in the shed. These beetles are voracious and skeletonizing leaves.
We spotted them on bean plants, rhubarb and zucchini.