Hunt the Perennial

Crikey what a blinder it is this week, crazy HOT and HUMID and absolutely relentless black fly, mosquitos and horseflies biting any part of us they can sink their teeth into.
So aside from all that, is anyone else out there playing hunt the perennial?

Gorgeous bright zinnias just coming this week

What I mean is, we are surely not the only ones battling with some overly enthusiastic weeds that have just invaded everything?
Here at Oliver Farm it's more a case of Hello red clover, plantain, couch grass, thistle, hawkweed, chickweed, hogweed, pig weed and so forth and Where the Hell are you all our lovely Perennials? Obviously the Herbalist in me is pained to rip out these wonderful so called "weeds" with such high medicinal value for us, but I'm doing it very nicely asking them all to grow somewhere else (on the other 33 acres of farm that isn't for produce). And let's not even discuss the burdock issue....it's a crazy, crazy jungle out there.

So far I have located the lavender and Hyssop, can't say the same for Veronicas and our gorgeous white fluffy perennial achillea hummm. Due to our reluctant mower am having difficulty accessing lemon balm, verbenas, globe thistles, sea holly and catnip. Sadly due to crazy winter have lost my thyme bushes and a few other favourites.

There is hope... the peonies have done it again and are just about bursting and flouncing their gorgeous fluffy poofy blooms with all this heat. Hurrah!

Up and Coming at last...

First blooms of the season

There have been many grumblings about how late the growing season is to take off this year, however, since myself and Jamie are notoriously late in everything, we are hoping to work this to our advantage!

Eddie inspecting the glads

We have just about got all the transplants in, gladioli planted, mulch down and seeds sown. Thanks to all the rain, as soon as our transplants get in the ground they are doubling in size. All we need now is some more heat and I am sure that will come.



 














We are aiming to start at Halifax Farmer's Market the first weekend in July and in the meantime I will be at Tatamagouche Farmer's Market with herb transplants, lavender bushes, our teas of course and the first bouquets.

The peonies are on their way and there are a few beautifully scented stocks and brightly coloured snap dragons to start the season off, not to mention our lovely veridiums.

As soon as there is more we will let you know.

 

 

 





Asparagus Abundance

Whoop, whoop we are LOVING this year's bountiful asparagus harvest. The stop-start, cold-hot sort of approach of the weather has stretched out the harvest over several weeks now and we can't express how grateful we are. Of course there are always those sorry tips that get burnt by the frost but this year it's like a jungle out there of lush asparagus forest.

We have been selling out every week at the Tatamagouche Farmer's Market so get there quick if you want to indulge in this local delight.

I myself have never been a huge asparagus fan, kind of thought it was a little over-rated as a veggie but that was before I had my OWN. So I strongly urge those of you who are not so keen to try some locally grown stuff and start growing your own and you will be transformed into a local asparagus fan.

As a garden or field crop I highly recommend you to give it a go. All you really need at first is some manure, some asparagus crowns and a whole lot of patience because it will be about 3 years before your plants will yield any sort of edible shoot of any size. Also you must be a little partial to weeding, since this is a major issue for us and all growers who don't want to spray with chemicals. It is quite disheartening to do for 3 years before actually getting something back from the plant. But I assure you it is worth it....!!!
Convinced yet?

Here's the recipe for the asparagus soup I have been making, was inspired by my recent visit to Spain where we ate Crema de esparagus in a 12th Century Monastery. Ideally for this you would use some very thin straggly (rejects) spears of asparagus that aren't thick enough to use on their own as a vegetable. You will have access to lots these if you grow your own or know someone who does. Of course you can use the regular asparagus spears, that's if you can bear to chop up such a beautiful vegetable!

Easy Peasy Asparagus soup:

• In a heavy based pan melt a couple of tablespoons of butter and add 1\2 a chopped onion or a couple of chopped leeks, allow these to soften in the butter.
• Then add a chopped, peeled potato and 4 cups water, lots of salt and pepper.
• Bring to the boil and simmer for 15 mins.
• Then add 1 pound of chopped asparagus - use the straggly thin spears (see above).
• Boil for another 5 mins.
• Blitz with a hand blender until smooth, you could sieve it but honestly who has time for that?
• Check the seasoning and when you serve swirl in some cream for extra creaminess.

ENJOY!

Now must get back to transplanting or there will be no flowers this summer!