Whheeewww! Is it hot enough for ya? We’ve been watering our crops to make sure they keep producing food instead of curling up and just calling it quits. If there was any doubt, summer has officially arrived. All of our favorites are producing and still being planted in successions to deal with the bugs and the natural order of things; one succession planting goes down, another is ready to pick up the slack. Another strategy is utilizing crops that the bugs can’t or don’t see as food. The Mexican Sour Gherkin is one of those, I hope. These will be in the box in the next 2 months or so. Let me know what you think when they make their debut.
In a couple weeks, believe it or not, we’ll be starting more head lettuces, brussels sprouts, cabbage, broccoli & cabbage for fall. Any favorites? We welcome your comments about what you’ve had in the past and loved or hated. The lines are open; just post a comment below.
What’s In The Box?
- Squash & Zucchini
- Tomatoes: pint sampler of saladette and cherry tomatoes; slicing tomatoes
- String Beans
- Leeks & Scallions & Garlic Bulb
- Amaranth Greens – cook as you would spinach
- Cucumbers for slicing and pickling (what to do with all those cukes?…check this quick & easy cold cuke salad recipe)
- Basil – on the table, take up to 4 sprigs
Need a local food mission statement? For some brain food of the finest variety, check out this article by Wall Street Journal’s Megan Conway featuring Dan Barber of the Stone Barn Center in NY’s Hudson Valley. Explore how one Locavore Chef Climbs Off His High Horse and is changing the world one meal at a time.
Habitually taking a step back and looking at the panorama of the situation, whatever it may be, offers an opportunity to examine all things that serve us well and and the things that no longer serve any of us. This article offers clarity and inspiration about how and why to forge ahead with the local foods movement. Powerful & galvanizing; happy reading.