• Lettuce
• Cabbage
• Zucchini and other summer squash
• Cucumbers
• Hot peppers
• Potatoes
• Tomatoes
• Basil
• Eggplant or green pepper
• garlic

 Here we are mid season and  facing the transition between spring and summer. Many crops that we would expect to be flourishing at this point are still suffering the ravages of extreme heat last month. The onions are looking sad as the greens were destroyed by the heatwave, the beans continue to struggle after facing frost in May and 116° in June. Other crops like tomatoes, cucumbers and zucchini have held their own and are producing enough to make your summer salads delicious.

 We have pulled out many of the potatoes and have seen the end of the summer broccoli. Their expected season was shortened by the blast of heat.  Juvencio harvested the remainder of the spring planted potatoes and will turn those beds into fertile space for fall broccoli. I am hopeful that with the addition of compost and adequate water those beds will produce beautiful fall crops. We are battling a family of ground squirrels and a new pesty family of rabbits. I am loath to plant my precious radicchio in an area where the rabbit may enjoy it’s tender leaves. We lost several beds of spring lettuce for unclear reasons but now on reflection recognize the nibbling of the rabbit family. 

It is hard to imagine that we need to turn over several of our greenhouses to fall planting already but that is the life of a  year-round farm. Some subscribers came out for the first time and asked what was going on in an area that had been cleared and prepped for brussels sprout planting and I informed them that farming is very different from having a home garden. We are not only seeding every week but also planting every week, harvesting every week but every space on our farm goes through at least two and often three different crops in a calendar year. It is hard to stay ahead of all that needs to be done and at this Point in the season we are definitely not ahead. We have broccoli to get in the ground. Prior to that planting we have to prep the soil and clear old bulking plants. Many of my spring planted flowers have finished their most beautiful show and now I am left to weed and hope for second blooms. I plant sunflowers every week and yet the earliest blooms seem to be the most beautiful. I am hopeful for a third, fourth or fifth blooming of some of the nicest varieties.

I had a frustrating week at work in the clinic where over half of the people that I talk to are yet to get vaccinated against COVID-19. Rising cases of the Delta variant among the unvaccinated have me concerned for the future of the reopening of our state and more broadly of the state of this world. There are glimmers of hope that I try to hold onto. We had over 100 people show up to a vaccine clinic that we held last night, many people getting their second doses but also quite a few who showed up for their first shot.  One man that I spoke to had just recovered from COVID-19 and said that he would not wish that on anyone and therefore he was getting vaccinated. He was accompanied by his son who had been vaccinated and his wife had narrowly escaped getting infected by him. I saw many parents bringing in their teenage children and asking when the vaccine will be available for their younger siblings. We also heard of the death of one of Juvencio‘s high school classmates. Honestly at times it is hard to feel empathy for people who have all the opportunity in the world to get the shot and still resist while others in the world are dying because they have no access. The inequities seem insurmountable, world wide and within this country. It continues to amaze me that many people do not see this systemic situation created by the rich, usually white people to limit, control other less wealthy, typically not white people. Last night I argued with a seemingly intelligent man who stated that racism was exaggerated and that if everyone had just worked as hard as he had then they would have the wealth he had and the ability to retire comfortably. Needless to say I almost lost it! He had a very narrow, but likely common view of poverty falling on lazy people. I had to call him out and take him down a notch. He obviously has not worked alongside the people I see on a daily basis who work from sunup to sun down in all sorts of weather 6-7 days a week to put food on the table for their families.

Off to work hard and appreciate the privilege I have. It was given to me in part because of the color of my skin.

Recipes to enjoy this week:

Zucchini and Corn Lasagna

 3 1/2 pounds green or yellow zucchini (10 medium), ends trimmed, thinly sliced lengthwise

 1 3/4 teaspoons kosher salt, divided

 3 tablespoons olive oil, divided

 1/2 cup chopped shallot

 2 garlic cloves, chopped

 2 cups raw corn kernels (from 2 or 3 ears corn)

 1 teaspoon fresh thyme leaves

 15 ounces ricotta cheese

 1 1/4 cups shredded parmesan cheese, divided

 1 large egg, beaten to blend

 1/4 cup chopped basil leaves

 2 tablespoons chopped chives

 1/4 teaspoon pepper

 1 1/2 tablespoons butter, divided

Step 1

1

Line 3 rimmed baking sheets with paper towels and arrange zucchini in a single layer on top. Sprinkle with 1 1/2 tsp. salt and set aside for 30 minutes.

Step 2

2

Meanwhile, heat a grill to medium (350° to 450°). Heat 1 tbsp. oil in a medium frying pan over medium heat. Add shallot and garlic and cook, stirring constantly, until beginning to brown, about 2 minutes. Add corn and thyme and cook until corn is just hot, 2 to 3 minutes. Transfer to a medium bowl. Stir in ricotta, half of parmesan, the egg, basil, chives, pepper, and remaining 1/4 tsp. salt.

Step 3

3

Preheat the oven to 375°. Press water out of zucchini with more paper towels and remove all paper towels from baking sheets. Brush zucchini all over with remaining 2 tbsp. oil. Grill half of zucchini, turning once, until grill marks appear, 2 to 4 minutes; transfer to rimmed baking sheets as cooked. Repeat with remaining zucchini.

Step 4

4

Butter bottom of a 9- by 13-in. baking dish with 1/2 tbsp. butter. Arrange a quarter of zucchini ribbons crosswise in the bottom of the dish, overlapping slightly. Evenly spread a third of corn-ricotta mixture over zucchini. Repeat the process 2 more times, ending with zucchini. Sprinkle remaining parmesan on top and dot with remaining 1 tbsp. butter.

Step 5

5

Bake until lasagna turns golden brown, about 45 minutes, rotating dish halfway through for even browning. Let rest 20 minutes before serving.

https://www.acouplecooks.com/easy-cabbage-salad/

Becca’s favorite Thai Cumber salad with Roasted Peanuts

¼ cup fresh limejuice
1 ½ tablespoons fish sauce (nam pla)
1 ½ tablespoons sugar
1 ½ tablespoons minced seeded jalapeno chili (about 1 large)
2 garlic cloves
1 ½ English hothouse cucumbers, halved, seeded, thinly sliced
¾ cups sliced red onion
2 tablespoons fresh mint
3 tablespoons coarsely chopped lightly salted roasted peanuts

Whisk first 5 ingredients in medium bowl.  Place cucumbers, onion, and mint in large bowl.  Add dressing and toss to coat.  Season salad to taste with salt and pepper.  Sprinkle on peanuts and serve.