Abundance of the Full Moon
Let the full moon mark the abundance of harvest! This week marks the July full moon, interpreted many different ways depending upon your geographical location. There is the Hay Moon for all the farmers cutting grass to store for feed, the Thunder Moon for all the wonderful storms rolling in the skies, and the Buck Moon for the velvety deer antlers that start to grow. In our Carnation valley the Hay Moon feels pretty accurate at this time, as so many long summer grasses have been cut and rolled into giant marshmallows, as we call them. It literally looks like they have dropped down from the sky.
July represents in the Pacific Northwest the genuine beginning of harvest in abundance and a time when we start to think about which crops we will preserve. Preservation of food for winter usually starts on our farm with BLUEBERRIES! They have been enjoying the cool days, and the crop amount this year looks stunning. Their gorgeous green hues are turning quickly to blue and the tart to sweet. Of course, we will also anticipate other crops for our winter preservation. This year, we really recommend folks get out now and start your own preserving so that if the winter days come and we are still hunkered in for safety reasons, you can pull out a little moment of fresh summer to brighten the mood. Grab some extra beans, cucumbers, beets and carrots and pack them into your favorite jar recipes. In normal years, this time would mark large berry festivals and contests, and we have been in our household trying to do weekly contests. Pick a fruit or veggie and let the kids get creative. My kids love to fry squash blossoms with a little garlic and hot sauce, while I delight in the edible flowers, fresh mint and garnishes that are often overlooked.
My son, who has been an avid lacrosse player and a bit lost without it this summer, has been working with the roto-tiller and doing micro greens in his own little plot. This is very easy to do in a pot or small garden space, broccoli, lettuces, kales, and chards all make for delicious micro greens and fantastic garnishes.
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