Weeding and weaving… That’s the name of the game at the farm this week! The hot weather really got the weeds fired up, and most of the mustard greens and radishes already bolted (it was 90 degrees last week and today I lit a fire in the woodstove because 60 degrees with an overcast sky just felt so chilly…)
Anyway, back to the greens: I think the bigger leaves on them are still totally fine to use in cooked dishes as they are less tender for salad greens now. The goats love them too so they don’t go to waste!
The volunteer mustard from last year was overtaking the cucumbers babies but at least when I was weeding and thinning the cukes, I was able to collect about 8lbs of greens to freeze! We don’t do anything fancy with the greens; just rinse, roughly chop, and pack them a little snugly into canning jars for the freezer. No blanching or pre-freezing in a single layer (ain’t nobody got time for that). Because there’s no liquid in the greens, the jars don’t burst in the freezer and we find a quart is great for a big batch of soup, and a pint of greens works for stir fries and pastas. Just thaw and cook!
As for the weaving part of the week, I’ll share more details in another post in a few days when it’s complete. I’m proud to be working on a custom wool shawl for the Free Range Food Co-op‘s silent auction fundraiser next month. Here’s a sneak peak of part of the project on the warping board:
Enjoy the cooler weather this week, friends!
-Shara
Wild Edges Farm 
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