- Zucchini
- Green peppers
- Lettuce
- Onions
- Potatoes
- Cucumbers
- Tomatoes
- Basil
- parsley or thyme
- Cabbage or celery
- Eggplant
- Hot peppers
- Cherry tomatoes
- You pick black berries !
We had a great crew of harvesters last Sunday that made the huge harvest go so much faster. Thank you to everyone who showed up and lent a hand. We finished so quickly that we had time to weed two beds of fall cauliflower and still get done by 10:00 a.m. We appreciate our members.
The imperfect climate bill passed in the senate last week and here is where to read more: https://www.democracynow.org/2022/8/11/an_imperfect_climate_bill_confronts_a
It is a start and an amazing feat although it falls short on so many areas. We will keep active in the fight to protect our planet. We continue to support leaders that move the climate agenda forward.
With the help of our Swiss guests including four-year-old Jari and two-year-old Joni we pulled the last bed of onions. We bunched them all and moved them up to the second story of the barn. This is a bumper crop of onions and shallots. Once they are dried down and the greens have completely shriveled we will put them in bags and place them in storage. Juvencio turned over the beds adding fresh compost, feather meal and gypsum and I came through and planted overwintering cauliflower and overwintering purple sprouting broccoli and of course another bed of radicchio.
I seeded the Daikon radish and regular radishes and small white turnips. Some that we will enjoy in about a month and hopefully through the winter. We had a real hard time getting lettuce to germinate this summer. Our small group house that we use for germinating is just too hot and lettuce resents the heat. As year round farmers for planting and turnover of crops never ends. We will have a few beds that we will not replant for this season but rather put in cover crops to provide nutrients to the soil for the upcoming season. I always find it hard to leave a bed with the intention of cover cropping but it is best for the soil. We will move on to seeding and transplanting in the greenhouses for the winter.
As I mentioned in weeks past we do offer a winter subscription of 12 weeks of vegetables over the course of five months. You may feel inundated with vegetables now but come November when the days are short we will long for something fresh and seasonal brussels sprouts to roast winter squash to make soup and the ever present radicchio for delicious winter salads. There’s still space in the winter season and I encourage you to sign up now to reserve your spot. You could even tell a friend about the virtues of winter vegetables and get them to sign up as well.
As you know I have a deep love for Flowers and I got excited on our car ride out to the coast and read about more greenhouse cultivation of flowers for early spring. I came back and immediately seeded all sorts of goodies (flowers) for production for next spring. I also took some leftover seedlings that I’ve been meaning to get out in the garden and put them in a bed in the greenhouse. I hope for early foxglove and sweet William and ranunculus in the spring. I may even try early sweet peas.
I am off to harvest and Sue is on a much needed vacation so here are some quick recipes to wet your appetite for summer cooking.
Here is what I am cooking tonight:
https://cooking.nytimes.com/recipes/12763-north-african-meatballs
With the cucumber and tomato and onion salad and fresh corn on the cob. I am also going to make a blackberry crumble! Yum – summer.
Here are some recipes to enjoy:
Asian style red cabbage salad:
Author: Chris Scheuer
Course: Salad
Cuisine: Asian
Prep Time: 20 mins
Total Time: 20 mins
Servings: 8
Calories: 53 kcal
Ingredients
For the dressing:
- ¼ cup fresh lime juice
- 3 tablespoons rice vinegar
- 2 ½ tablespoons sugar
- 1 tablespoon finely grated fresh ginger
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
For the salad:
- 8 cups thinly sliced red cabbage
- 1 medium red bell pepper finely chopped
- ½ medium red onion finely chopped
- ¾ cup finely fresh cilantro or parsley
- 1 medium Fresno pepper or jalapeno
Instructions
For the dressing:
- Combine lime juice, rice vinegar, sugar, ginger, salt and pepper in a small jar. Shake well to combine. Set aside.
For the salad:
- Combine cabbage, bell pepper, Fresno pepper and red onion in a medium-size bowl. Toss well to combine. Drizzle with all of the dressing and toss again. Taste and season with more salt and pepper, if needed. Add herbs and toss just before serving. Garnish with extra fresh herbs.
A version of the cucumber and tomato salad you will enjoy:
Another version:
https://www.inspiredtaste.net/37311/tomato-onion-cucumber-salad/