Last year I took a photo every Tuesday of the view up Pleasant Valley. Standing by a Black Locust tree, alongside our driveway, you can just see the tree branch tip in the upper left corner of the photos. I missed a few weeks during the workshops or when my forgetfulness took over. It is fun to see the seasons all laid out to compare, and compare the few weeks when the grass is green.
You can view them in a larger format on Flickr January- December 2014 You can view them on Flickr
My sister has a lovely garden, last year she decided to try transplanting some of the tiny carrot plants. Some of you may have had this idea. Carrot seeds are small and planting a row can be tedious, maybe transplanting could solve the problems of weeds crowding out the baby plants and the need for heavy thinning later when the plants are established. I asked her to share her carrot transplanting experience with us.
Training Your Carrots To Sit
Don’t Transplant Your Carrots
Not all carrots will sit. One must practice patience and balance. Sorting through the carrots after they are clipped and scrubbed, the better students will show themselves. Don’t even try to train the hugging, the kicking, or the straight (where did THAT one come from?) carrots. Set them aside for other displays or possibly for eating.
To gain the properly trained carrots for sitting, plant your carrot seeds as usual. When they are about an inch to an inch and a half high, dig them up with a knitting needle. Poke a new hole for the transplant and place the baby carrot down in the new hole. Guide it in with the knitting needle. Because the hair-like roots have been moved, the carrot will grow in a new and unique shape. Early fall dig your special vegetables. Sort them carefully to find the ones bent at a 90 degree angle. These will sit the best. Be advised that the carrots must be screened and censored for X-rated forms and positions.
As Janae said, all carrots are not as well schooled in sitting here are some of the rejects (or x-rated).
Making the Farm to Table Connection
One of the students in the September Farm Culinary 101 workshop wrote a blog entry about her week at Quillisascut.
It is hard to capture all that goes on in a workshop. The whole group is busy working towards a common goal and many of the experiences are the savory tastes, smells, sounds and joy of sharing with others. Go on over and read Lisa’s blog, she captures the week in all it’s goodness and simplicity.
Here are a few reflections and images shared by two of our students in the Aug 23- 28 Farm Culinary 101 Workshop.
Clarrisa Wei, from Los Angeles writes about the week on a post You Had to be There
And Molly Gates a culinary student from Seattle Culinary Academy shared her photos over on Flickr in an album titled Quillisascut Farm Camp
More Flickr photos This link includes photos from the Stevens County Fair (No, we didn’t make the chocolate frosted bunny cake or the pumpkin turtle)
And this link includes a shot of the plated grasshopper appetizer.
All the juice seems to be sucked out of these Hollyhocks, but they still offer beauty and seeds for the next generation.
Apricots are getting ripe!