The hoophouses are now in full production. Tyria English cucumbers and Corinto slicing cucumbers are producing fruit at the rate of about 30 lbs per week of each variety.
First Crop of Spring
Here are two varieties of arugula – Esmee on the left and Astro on the right.
The new hoop house begins production
The new hoop house is complete, and it survived the weight of 2′ of wet snow without damage. Although the weather continues to be exceptionally cold (Feb. temperatures have averaged 10 degrees below normal below normal) we have begun transplanting lettuce and hakurei turnip plants. These should be ready for harvest in late April, to be replaced by pepper, eggplant, and tomato plants.
Ode to Wiggle Wire
I just installed the poly film on the new hoophouse. All that remains is to install the rollup device on the sides, and to frame out the door.
New Logo
We have a new logo. Whaddaya think?
New Hoop House!
High & Dry Farm is constructing a new high tunnel greenhouse, in preparation for the new growing season. We have almost completed installation of the supporting hoops. No prefab kits here. The hoops are fabricated from chain link fence top rail, which is bent into the correct curve on-site.
Frost makes cabbage sweeter
Plum Torte
Rejoice. Italian plums are in season.
- In mixer, cream 1 stick (1/2 cup) unsalted butter and 3/4 cup sugar.
- Add 2 eggs, 1 cup flour, 1 tsp baking powder, and beat until smooth.
- Spoon into 9 inch springform pan.
- Halve and pit 12 plums, and press halves skin side up, into batter.
- Bake 50 minutes at 350 degrees F.
Hops for sale
This year I will be selling hops for the first time. Over the next several weeks I will be supplying green hops to the Snotown Brewery. Pictured is the Kent Golding variety, usually the first hop flower to mature. Technically, the Golding variety can be called “Kent Golding” if it is grown in Kent, but hey, Kent, Washington is just 40 miles a way. Fun fact, Kent, Washington was so-named because it was a major hop-growing area from 1870-1891.
Salmorejo
We spent late June in Spain. We visited Bilbao, Salamanca, and Madrid. In each city we ate Salmorejo. Each recipe was subtly different, but all were amazing. Comparisons to gazpacho are unavoidable, but Salmorejo is, hands down, the best cold soup on earth. It is simplicity itself as the only ingredients are tomatoes, bread, olive oil, and a touch of vinegar, along with toppings, which may vary. The key to success is that the ingredients, especially the tomatoes and olive oil, must be of superb quality. The hard boiled egg topping in this recipe is not entirely typical, but some version of the Serrano ham is entirely typical. I have tried replacing the Serrano ham with crisply fried smoked bacon. That works fabulously well.
