2015, Week 30

Wedding Flowers
My husband’s brother is getting married this weekend, and I have grown most of the flowers for the rehearsal dinner and reception. Don’t you love this soft, feminine color palette?!
This will be my second wedding in which I act as farmer-florist, and I’m so excited! My wonderful mother and I will leave for Asheboro early Friday morning with two cars laden down with these garden blooms and will design the day away.


Last week’s amazing rain has rejuvenated and refreshed many of our drought-stressed plants. Most crops will have abundant harvests this week. 
Our first fall crops will be going in this week – collards, kale, broccoli, swiss chard, and more! Weddington Greenhouses is bringing the first batch of fall plants to Renfrow Hardware on Wednesday morning – it’s time to put these crops in the holes  where squash, cucumbers, and early tomatoes have given out. New shipments of seeds are also arriving at Renfrow’s all week – gardeners, come see us to start planning and planting. Hopefully the weather is only going to improve from here on out!
I harvested some edamame (edible soybeans) on Sunday evening to cook and test them for ripeness – they passed! These two 120′ rows ripen all at once, so the way that we sell them is to pull up the plant, as shown above, clip off the root, and bundle several stalks together to make an edamame “bouquet.” This keeps the edamame beans super fresh and it will take about a minute to pick them off as you boil a pot of water for them when you get home!

Delicious and simple recipe:
Bring a pot of water to a boil. Salt. Toss in edamame pods, let boil for 3-5 minutes, until bright green. Drain and let cool for a few minutes. Salt. Pop edamame beans out of pods and straight into mouth!