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.
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.
THAT’S SCIENCE PEOPLE.