Early harvesting to beat the heat today, and it felt good to finish up by 11:30! Luckily, there was a gentle breeze to keep us cooler in the garden than we have been in the last couple of days. Phew!
Once again at the wrap-up of harvest, and interesting visitor showed up. This week it was the owner of a very trendy, farm-to-table restaurant in Chicago that has repeatedly bought greens from us this week. What a fun contact to make!
Now, I really should know better than to try to predict and urge along Mother Nature with my simple base desires for ripe tomatoes. I hoped that we would have tomatoes by today, but, alas, no. Green beans, too. I apologize for getting your hopes up. I’m just as bummed as you. I can add cucumbers and cauliflower (not the prettiest, but hopefully still tastes good!) and zucchini and more onions to the shares this week, though!
The contents of this week’s basket:
- baby carrots, Nantes
- chard, Rainbow Lights
- cucumbers, Suyomo Asian Long
- lettuce, mesclun mix
- napa cabbage
- onions, yellow sweet Copra (not for storage) or Red Cabernet
- potatoes, Norland Red\
Lettuce is not growing as sweet these days, so the days are probably numbered, especially with just sustained high temperatures, before it becomes too bitter to consume. Peas are done for the season. Next week, though, I really do hope to add beans and tomatoes to the baskets! Really. Really!
I planted more broccoli, kale, and raab this week and will soon plant more lettuce in the hopes of some “cool” crops at the end of the season. Following the addition of the 2 new beehives, the squash and melon vines are setting lots of fruit, which bodes well for a late summer harvest.
Beat the heat with these no-cook recipes and multiple ingredients from this week’s share!
Asian-Flavored Coleslaw with Vinegar and Ginger
1 T sesame seeds
4 c. thinly sliced Napa cabbage (about 1/2 large head)
1/2 c. thinly sliced green onions (use the tops of your freshly picked sweet onions)
3 T. unseasoned rice vinegar
2 T. peanut oil
1 T. minced peeled fresh ginger
1 t. sesame oil
1 t. sugar
Combine all ingredients in large bowl. Toss to blend. Season to taste with salt and pepper. Sprinkle with sesame seeds.