IN THE FLOWERS THIS WEEK
If the first month and a half of the flower garden were the lift off phase — the launch pad, the rockets pushing, then gaining speed, hurtling towards space — then we have now cleared the stratosphere. It is quiet now. We are surrounded by a galaxy of glittering stars; flowers flashing in and out of existence; each week a bed or two goes supernova… the full mass of its energy erupting in a blinding display of blooms just before the end: This week it’s the Lavatera, Nigella, and Agrostema in supernova. New star clusters flicker into existence: This weeks it’s the Marigolds, the Centaurea, and the Celosias. Bumble bees fly around us like space craft — landing on soft little moons to sleep each night.
It’s a great time of year in the garden. We hope you enjoy your space walks.
Pro-tip: It’s best to pick flowers (and herbs) when it is cool out. They’ll last way longer. The ideal time to pick is in the garden is in the morning before it heats up, or the evening. It’s also really helps to put your flowers and herbs in water immediately after picking. So bring a vase or water bottle for the drive home.
This Week’s Flower Challenge: Try making picking a mono-chrome bouquet this week like Kayta’s meditation on white below.
IN THE HERBS
Oregano, Marjoram, Thyme, Chives & Garlic Chives, Lemon Balm, Lemon Verbena, Chamomile, Tulsi Basil, Purple & Green & Bi-color Shiso (aka Perilla), Mints, Italian Basil, Purple Basil, Thai Basil, Cilantro, Dill, Anise Hyssop, Sage, Tarragon, and Vietnamese Cilantro, Culinary Sage
Pro-tip: The Cilantro and Dill are both looking like they’re about to bolt (go to seed) with the heat. They grow up so fast! We would appreciate it if you picked them hard this week to delay their seed phase.
This Week’s Featured Herb: Shiso (aka Perilla) is exploding in the garden now. It’s the perfect time to give this less common, delicious herb a try.
Shiso, in many cultivars, is eaten all over Asia. Each of the three kinds we are growing this year has a distinct flavor -- we recommend nibbling a little bit fresh to get a sense of which one you would like to use for what. Some ideas to get you started eating shiso:
Try putting it in spring rolls!
Try the green perilla simply chopped on a rice bowl
Make shiso pesto, just as you would a basil pesto
Try making this beautiful, bright red shiso juice from the Japanese purple shiso
Make a shiso simple syrup out of any type to add to summertime beverages like lemonade or cocktails!
The Shiso bed below the dill bed.
NOTES & REMINDERS
Confused? Ask us! If you’re ever confused about anything in the garden, don’t hesitate to ask us in person or via email. We love helping you use the garden!
How do I find the herbs? All herbs that are ready to pick are marked with a colored stake with the name of the herb on it.
FARMER’S LOG
As you probably guessed last week, this section of the Newsletter — the Farmer's Log — is a journal of whimsical and practical musings from planet farm!
This week, we thought we'd offer a little compendium of past Farmers Logs for new members among us to get to know us better!
Did you know, Green Valley is really wild place? Read about it here, or hear tell of an Owl brood and the mysterious flight of the owlets, oak trees, or one quick little baby turkey!
Bumble bees asleep on flowers in the evening. Wouldn’t you?
Have you ever wondered about your farmers' super hero powers and their favorite Spice Girls, when they fell in love with farming, what they talk about in the field, or what a week in the life is like?
Ever wondered if there is a ghost on the farm?
Enjoy these stories from past years and we’ll see you next week for a new one.
See you in the garden,
David & Kayta
