Things are getting in full swing around here, the meager green bean harvest of last week (4 oz) turned into 1lb 8 oz just a few days later. We finally have a red tomato! It is still a bit hard, but I am counting on picking it this week. The winter squash are putting on some bulk. All of my previously planted seeds for fall are up (chard, beets, lima beans). My fall flower seeds are coming up too. We have had a hot spell the past couple days with the temp climbing up into the 90’s. I even have one silly little eggplant. I love summer.
Plant Something – This week I finally planted the spinach, arugula and rutabaga seeds.
Harvest Something – Green beans, buttercrunch lettuce, bunching onions, yin yang beans, summer squash, oregano, leeks, kale, fennel, kohlrabi.
Preserve Something – 7 half pints of peach habanero salsa. 5 quarts of vegi-spelt soup.
Prep Something – I pulled out the remaining kolrabi, fennel and most of the lettuce rows to make room for above mentioned seeds. Loosened the soil in the rows and weeded (much overdue).
Cook Something – Lemon Balm ice cream (yum), Oregano and Lemon roasted chicken. Succotash with farmers market corn, yin yang beans, leeks, green beans and summer squash. Roasted new potatoes. Smoked eggplant ravioli.2 loaves Skyway Sourdough. Fridge stuffed squash. Peach ice cream (yeah, we have a lot of ice cream in the freezer right now, about 2.5 quarts). Roast chicken, tomato, onion and Baba Ganouj sandwiches with lemon garlic green beans. Another big salad with steak, onions, hard boiled eggs, kohlrabi. Made about a pound of whole milk ricotta.
Manage your reserves – Picked up a few 2 quart commercial grade plastic containers for storing the ice cream I seem to be obsessed with lately. I’d like to be able to make good use of the summer fruit and preserve some of it in ice cream. Tasty and a hell of a lot cheaper than the $4 pints of Ben and Jerry’s that we have been known to consume in one sitting.
Work on Local Food Systems – Farmers market purchases: new potatoes, tomatoes (yellow and red), peaches, eggplant, okra and onions.
3 responses so far ↓
1 Wonder // Jul 17, 2015 at 8:14 am
hey i was asked to post recipe for irofnmal lunch made yesterday at farm:one bunch chard3 small eggplants2 small onions4 cloves garlicevoosea saltpepper1 lb fresh fettucine4oz ricottafrshly shaved parmesan-bring pot of salted water to boil-saute onion and garlic until soft, leave in pan-wash and slice eggplant into 1/2 slices. rub with oo, sea salt and pepper to taste. grill each side 5 minutes. (if no grill you can broil in oven). let cool to touch then cut into bite size pieces.-wash and roughly chop chard and saute with onions and garlic until bright green.meanwhile boil pasta in salted water. fresh pasta cooks quickly. when almost done saute eggplant with greens a little more to heat through, then serve on top of freshly drained pasta with a dollop of ricotta and parmesan to taste. place before hungry farmers and watch it disappear.
2 http://allcarscomparison.info/bmwvsaudimaintenance.php // Sep 9, 2015 at 5:42 am
That’s a wise answer to a tricky question
3 cheap auto insurance quotes in Philadelphia, PA // Mar 25, 2016 at 5:02 am
I guess finding useful, reliable information on the internet isn’t hopeless after all.
Leave a Comment