Week #2 (B) June 16th-18th

Your Veggies this week:

Please wash your greens at home. The easiest way that we have found is to fill a large bowl/pot with cool water and swish to dislodge any dirt or pests that may be present. Have a large enough bowl or pot so the soil can drop to the bottom. You can spin dry with a greens spinner or blot with a dish towel. Wash them when you are ready to use them. They will stay fresher that way. Excess moisture is a greens killer.

Storing your produce at home

To reduce our plastic usage, we do wrap some of your larger greens in paper. These will keep ok for a day or two in the paper. You may want to change to another bag or container at home so they don’t dry out too much. If your greens do get wilted, soak them in cold water in a large bowl or pot to rejuvenate them, dry thoroughly, and store in the fridge. For your items that come home in a plastic bag, you may want to add a bit of paper towel to the bag to absorb excess moisture and condensation that can accumulate during travel.

A few items that can help with storage

We use a combination of products at our house in addition to the above. You may want to invest in some produce storage. We have Rubbermaid Freshworks containers, Debbie Meyer Green Bags, and Bluapple. The Freshworks containers have a raised bottom to let moisture through to the bottom to keep your produce out of sitting water. The green bags and Bluapple both have to do with controlling ethylene gas. A gas that is expelled from vegetables after harvest. This gas speeds spoilage. The bags release the gas and the bluapple absorbs the gas.

Week #2 (B) swiss chard, bok choy, lettuce heads, komatsuna, garlic scapes

Farm News:

We are halfway through June, and we have had a few more soaking storms at our farm over the past week. We are now delayed from another planting until we can get the tractor back out into the field. The warmer sunny days coming up should help. We just received another 2.75″ of rain over the past week. When it rains this hard, it is even difficult to keep the rain runoff out of the High Tunnels and Hoop Houses. We are trying to think of some type of gutter or flashing system to help with this runoff and reduce flooding in the tunnels. The plantings that are currently delayed are the transplanting of field cucumbers, winter squashes, and sweet corn. During the rain, we shifted our focus to working inside the tunnels. The peppers had their first weeding. The tomatoes had their first pruning and trellising.

In the field, the beans are sprouted, the potato have popped through, and the snow peas have blossoms.

Want to know what varieties we are growing this season?

Take a look at our variety list for this year: 2026 Variety List – with photos

Inspiration for your veggies this week:

Vegetable Directory

Bok Choy
Asian Greens – Komatsuna – lovely as a salad with a peanut dressing, cooks quickly if steaming or sauteed
Lettuce
Swiss Chard
Garlic Scapes

One of my absolute favorite ways to eat swiss chard is to steam it. I remove the stems and reserve them for another dish. I steam the leaves whole without the stems. Once wilted, drizzle a tiny bit of olive oil and lime juice, cut to preferred size and have a quick side dish. Even better – drizzle with Crystal City Olive Oil infused with Lime. Available on Market Street in Corning or on Franklin Street in Watkins Glen.

Favorite Garlic Scape recipe: Creamy Garlic Scape Dressing – see link above

Our bok choy and swiss chard are grown in the high tunnels with a covering of fine mesh netting to keep out pests. The garlic scape is only produced on hard neck garlic. It would turn into a flower if left on. These are mild garlic flavor.