Sorry this newsletter is late in coming out. I’m now going to market 3 days a week and settling in to the routine–albeit a relentless one–
of marketing, harvesting, loading the truck, unloading, loading again. Wednesdays are becoming stressful because of the time restrictions to get your boxes to you on time. Now it’s Thurs eve already and pouring rain. Perfect for getting caught up.
Scallopini is finally ready. The most baby zucchini flavoured of all the summer squash; delicate tender crisp texture. Some of the large boxes got larger specimens plus one other large zucch to make muffins or chocolate zucchini cake. The larger ones work on the BBQ or oven stuffed with shrimp, onion, snow peas and peppers for example.
Celery is sizing up nicely as you can see. Snow peas are a second flush which only happens in really good years. It’s the small boxes’ turn to get fennel and large boxes get yet another tomato because I can’t imagine going through even one of these summer days without sliced tomatoes. And kale. Is it too soon to think kale chips? Rip kale leaves into large chip like pieces, sprinkle a bit of salt, lemon juice, olive oil, roast in hot oven or under broiler–the latter needs careful watching lest they burn.
In the garden, given that my days are now completely filled with harvesting, I keep up on my work by weeding as I harvest. So gathering your celery meant that the half row that was still weedy got cleaned up. Often it’s the crop beside the one getting harvested that is the beneficiary of ‘weeding as I harvest’ and then it gets a new lease on life. Basil and winter beets have both been unearthed in this fashion and I’m always amazed at how the plants patiently wait their turn, then shoot up as soon as conditions improve.
Yesterday I was harvesting chard for market in an out of the way bed that I had not visited for some time. The chard plants had grown to be waist high! This has to be the largest swiss chard I’ve ever grown; still tender leaves and shiny. Well, OK, there was a compost pile built there last fall. Pretty impressive, though, to see a whole 65 foot long row of giant swiss chard.
Till next time, Titia