Cutting Flowers

By Celeste

As you can see the flower field slowly starts to bloom week by week . There’s few different type of flowers to harvest now like shizaunthus , orlaya , snapdragons , larkspur, dianthus , etc.

I want to list down below how to maintain this beautiful pick your flower garden at its best . 

1. Bring clippers / scissors / pruning shears to cut the flowers. Please do not snap them out. It can damage the whole plant and some plants are very fragile and just by snapping you can even pull the whole plant out .

2. Make sure your cutting tools are cleaned and sharp.

3. When cutting the flower always pay attention where are you cutting the stem , is best if you leave a bud / new growing in the plant that way we can keep having more flowers .

4. Keep your dogs on a leash so when you are in the field with them , you can guide them through the pathways ( Clover beds ) and they are not stepping the flowers or laying down on top of them

5. Make sure your children can differentiate the pathways and the flower beds , same as above we want to prevent children stepping on the flowers , jumping in the flower beds , walking through the flowers to get to the other side .

6. When cutting the flowers make sure you are going to cut the twine , these T-post with the twine is to prevent the planta to fall down and break from the wind .

7. Make sure your children don’t go through the twine.

8. If you have a family picnic around the flower field , make sure all the trash is picked up.

All listed above can apply for the perennial garden and the herb garden as well 

Pick List:

• Eggs

• Alto Leeks

• Parade Scallions

• Rhonda Beets

• Yaya carrots

• Hakeuri Turnips

• Pink Beauty Radish

• Polaris Fennel

• Dark Star, Cocozelle, and Yellowfin Zucchini

• Farao Green and Emiko Napa Cabbage

• Gypsy Broccoli

• Song Cauliflower

• Green Arrow Shelling Peas

• Old Growth Palm and Rainbow Lacinato Kale

• Champion Collards

• Ruby Red Chard

• Lettuce

• Regiment spinach

• Basil, Parsley, Cilantro, and Dill

• Albion Strawberries

• Tea Blends and Ground and Whole Chiles (Please bring your own containers!)

• Sonora wheat flour and wheat berries

• Pick your own flowers and herbs

• Saltonstall Olive Oil (Please bring your own jars!)

• Starts available in the shade tunnel (Please only take starts from area in between the two signs!)

Broccoli Panzanella, from food52.com

• 1 small head broccoli, florets cut off, stems saved for another use

• 7 tablespoons olive oil, divided

• 1 pinch salt and black pepper

• 1/2 lemon, juice and zest

• 1/2 teaspoon anchovy paste

• 1 small clove garlic, pasted

• 1 pinch red pepper flakes or ground chile

• 3 large leaves basil

• 2 tablespoons diced red onion

• 1 1/2 cups loose cubed stale French bread

• Freshly grated Parmesan cheese

Preheat oven to 425°F.
Mix broccoli with 2 tablespoons of the olive oil, then season with salt and pepper. Place on a baking sheet and put in the oven.In small bowl, mix the lemon juice and anchovy paste with the garlic, onions, and chile. Let set for about 10 minutes.
Bake for about 12 minutes, until just cooked through. Remove the broccoli and set aside on a warm plate. The broccoli should be browned in places. Cut into bite-size pieces.
Whisk the remaining 3 tablespoons of olive oil into the lemon, anchovy, garlic, and onion mixture. In a large bow, add the basil, bread cubes, and broccoli, and toss with the dressing. Taste and adjust seasoning as needed. Serve with grated Parmesan over the top.