 The heat has broken and we have had a couple good rains so the fields and vegetables are happy! We have some delicious new potatoes with tender skin and great flavour this week and the cucumbers are producing in full force. You will notice that the skin of the cucumbers has some blemishes on it. This from the cucumber beetles, which nibble on the cucumbers when they are very small. While it doesn't look pretty, it is purely an aesthetic issue and the cucumbers are delicious! I have tried a new early cabbage variety this year called Caraflex. The best thing about these cabbages is that they are cone-head shaped cabbages with tender leaves. They are also a smaller variety of cabbage which won't overwhelm you with it's size. Perfect for summer coleslaws, eggrolls, or stirfrys! Within the next week or so I will be harvesting the garlic and I look forward to sharing it with you once it has cured. The few test bulbs that I pulled look great so I am hopeful we will have a great crop this year. July is a month that is always packed full of tasks: the weeds are growing like, well, weeds; the zucchini, cucumber, and green beans require near constant harvesting; the fall crops need to be planted; the tomatoes need regular pruning; and the garlic is harvested. Once we get through July, things become a little less manic on the farm and we breathe a sigh of relief. This week we have a choice between eggplant and fennel in the shares. Both of these veggies tend to be a little unloved but I think if properly prepared they can be wonderful. This week will be pretty much your only chance at fennel, unless I plant a few in the fall. Eggplant will make appearances throughout the summer. For inspiration, check out these recipes:
Roasted Eggplant, Zucchini, and Chickpea Wraps Persian Eggplant Dip Apple Fennel Salad with Walnuts & Honey Orecchiette with Roasted Fennel and Sausage Comments are closed.
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