Getting ready for market day! This morning us interns harvested arugula, sunflowers, and snap peas while Daniel and Cory worked on one of the vans (creeper van). They joined us and harvested pac choi and Asian mixed greens. We dropped off the leafy veggies needing to be put in water and headed to Jeff Cook Field. There we gathered the broccolini (fancy broccoli), rainbow chard and kale.
Cory decided we needed to dig up the rest of the red onions and let them cure; while we were doing that we had a puppy visitor :) The elephant garlic native to Burge will be saved and multiplied for upcoming years. The mature bulb is broken up into cloves which are quite large and with papery skins, there are also much smaller cloves with a hard shell that occur on the outside of the bulb. These are often ignored, but if they are planted, they will the first year produce a non-flowering plant which has a solid bulb, essentially a single large clove. In their second year, this single clove will break up into many separate cloves. Elephant garlic is not generally propagated by seeds. We also dug up a different type of garlic planted by Daniel a couple years ago, one single clove the size of an onion! Neither he nor Cory really remember where it came from or why it was planted where or they're keeping it a secret. I'm on to you guys; I'm no Perry Mason but we'll get to the bottom of this.
Cory prepared an Asian inspired lunch with noodles, pac choi, in a light ginger broth. The salad was delicious: cucumbers and snap peas with sugar and rice vinegar over Asian greens. After lunch we busted out some more harvesting. All the strawberries and asparagus, and bunches of carrots, beets and radishes. We ended the day by laying out the garlic and onions in the greenhouse and packing up the van.
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