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May 15, 2016.

For the farmers market this week:

I have freshly dug, uncured garlic. You can only get this in the spring you know. After that it’s all cured garlic. This week I have Tuscan, a turban variety, which means all the cloves are the same size. No tiny interior cloves to try to peel. Turbans are my fave.

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I have red, black, blue and rainbow kale. All the colors! Also have chard, sweet potatoes and herbs + our beef:

hot dogs, beer brats, pastrami, sliced corned beef, bologna, ground beef, stew, cube steak, short ribs, brisket, liver, soup bones, osso bucco.
Steaks: filet, ribeye, NY strip, sirloin, flat iron
Roasts: eye of round, bone-in chuck, sirloin tip


Well I have spent a ton of money this year on organic soil ammendments. I’m really hoping that I get a return on that. I just feel like I have to, to keep it balanced. Every crop removes nutrients and minerals so if you don’t put all that back, then what? It seems like it would be a slow downward spiral with the flavor and quality, and pests and weeds. And yield.

Take boron for example. Just one of about 5 elements I needed to add. I was suprised to find out that I needed 12 lbs of boron added to a 1/3 acre field. But apparently it’s so essential to plants that if they are deficient, they will continue to have *undifferentiated* cell division in their growing tips that causes them to keep growing bigger leaf tips where they would normally have *differentiated* cell division creating more stems, flowers, etc. Yikes that sounds terrible! No stems means stunted plants and no flowers means no fruit.