Picking and picking and pickling…
Can We Pick It Now?
August in the Garden
Sweet Farm was originally founded in 2015, beginning its life as a farm animal sanctuary. But it became clear almost immediately that our food and climate systems are so deeply intertwined that it was impossible to tell just one part of the story. To really create change, we realized it was essential to include other important pieces of the puzzle, and by 2017, the Regenerative Agriculture program was born. For those of you who have visited the farm in person, you've seen our fields of flowers and veggies, grown in a way that gives back to the soil and the planet. Each month, we'll be sharing monthly updates with our supporters, near and far, on what we're growing, how we're growing it, and what you can do at your own homes to create positive change through gardening.
Keep picking!
Here in our microclimate of New York State, it was a slow start to harvest season. We had a cool May, and a rainy start to summer (seriously, SO MUCH RAIN!) and we were getting impatient for things to ripen.
GARDEN NOTE: Make sure you keep harvesting your cucumbers or they will stop making fruit!
Last month we hosted our annual Pick and Pickle event, because the cucumbers in the garden were finally ready! We asked Butterscotch the goat, to test them for tastiness and he gave them two hooves up. Harvesting a cucumber and putting it straight into a jar is one our favorite summer activities. And if you’re like us you are extra impatient to eat the finished pickles. That’s why we’re sharing our favorite Quickle recipe, so you can get to eating faster.
How To Make a Quickle:
Ingredients:
1 cup small cucumber slices or baby cucumbers (cut into 1/4-inch slices)
1 cup cherry tomatoes, halved
1/2 cup white vinegar
1/2 cup water
1 tablespoon sugar
1 teaspoon kosher salt
1/2 teaspoon black peppercorns
1/2 teaspoon mustard seeds (optional)
1 garlic clove, peeled and smashed (optional)
Instructions:
Wash and prepare the vegetables as specified.
In a small saucepan, combine vinegar, water, sugar, salt, peppercorns, and mustard seeds. Heat over medium heat until sugar and salt dissolve, about 2-3 minutes. Remove from heat.
Place the cucumber slices and cherry tomatoes into a clean jar or airtight container.
Pour the hot vinegar mixture over the vegetables, making sure they’re fully submerged. Add the smashed garlic clove if using.
Let the jar cool to room temperature, then cover and refrigerate.
Allow the Quickles to marinate for at least 2 hours before eating. For best flavor, refrigerate overnight.
Store in the refrigerator and consume within 1 week.
Enjoy your Quickles as a quick, tangy snack or side!
WHAT DO YOU MEAN FALL?!
Look, we know. Summer took forever to show up. Here in New York it’s been cloudy and rainy for what feels like months. Nobody wants to start thinking about summer being over when it feels like it’s barely started! But trust us, your fall dinner plate will thank you for taking a moment to plan your fall garden.
Fall doesn’t mean your garden season is over! Cooler temperatures of fall make it an ideal time to plant leafy greens such as spinach, kale, and Swiss chard, which can tolerate frost and often taste sweeter after exposure to cooler weather. And to get a jump on it, you can sow some seeds right now! Then your little leafy green friends will be ready to move outside right as the cooler weather hits.
Root vegetables like carrots, beets, and radishes also thrive when planted in late summer or early fall, allowing them to mature before the first hard frost. So you will want to get those seeds picked out now! We are loving these Sow The Magic Scarlet Kale seeds for fall, as well as their French Breakfast Radishes.
And can we talk about garlic? Because if you haven’t ordered your fall garlic yet you need to hop on it before it’s all sold out! Garlic requires a cold period to develop properly, so planting in fall ensures it will be ready for harvest next summer. We love the selection over at Filaree Garlic — get it before it’s gone!
It’s Time For A Tomato Party!
We are fully embracing Tomato Girl Summer! Growing tomatoes combines patience, care, and a little bit of sunshine — and we’ve been low on sunshine this summer. But we didn’t give up and we were rewarded with a later, but still abundant, tomato harvest. And now we’re preparing all our favorite tomato treats. And we’re gearing up with all our favorite tomato items over at Sweet Farm Provisions!
To maximize your tomato harvest this season, focus on the following key practices:
Consistent Watering: Provide deep watering at the base of the plants, ideally in the early morning, to keep soil consistently moist but not waterlogged. Mulch around plants to retain moisture.
Pruning and Maintenance: Remove any suckers (side shoots) growing between the main stem and branches to encourage better airflow and stronger fruit production. Trim yellowing or diseased leaves.
Fertilizing: Apply a balanced fertilizer or one higher in phosphorus and potassium to support fruit development without promoting excessive foliage growth.
Pest and Disease Control: Regularly inspect plants for common pests like aphids or tomato hornworms and diseases such as blight. Use organic or chemical treatments as needed to minimize damage.
Support and Spacing: Ensure plants are properly staked or caged to keep fruit off the ground, reducing the risk of rot and making harvesting easier.
Harvest Regularly: Pick ripe tomatoes promptly to encourage continued fruit production and prevent over-ripening on the vine.
Sunlight: Make sure tomato plants receive at least 6-8 hours of direct sunlight daily for optimal growth and fruiting during the hot July weather.
Local to the Finger Lakes of New York?
Join us for a one-of-a-kind event celebrating…what else?…TOMATOES! (and wine!)
BEGINNER GARDENING SPOTLIGHT: Gardening Soap
This Gardener’s Soap was made for really dirty hands. Crafted with pumice, ground walnut shells, and sweet orange essential oil, this soap is ideal for cleaning greasy hands or after a day in the garden.
