We're so relieved to have the heat wave behind us (for now) just in time to start appreciating the big summer harvests. Over this past week we've harvested potatoes, beans, eggplant, and tomatoes for the first time. It's so gratifying to reap what you sow after many months of hard work prepping beds, hauling compost, transplanting and seeding. With peak season comes long days of harvesting, because many crops need to be harvested multiple times a week. Cherry tomatoes, slicing tomatoes, zucchini, and beans all need to be harvested 2-3 times per week to ensure they don't rot on the vine or grow too big. This means that other tasks, like weeding, take less priority, but some tasks like transplanting are coming to a close as most of the succession plantings and fall crops are already in the ground.
We started harvesting the garlic on Monday and it looks really good. We're seeing a little bit of wireworm damage but it looks superficial and won't impact the cloves themselves. We pull the garlic, strip off the dead leaves, and trim the roots before hanging the bulbs in our packing shed to dry for a few weeks.
We're looking forward to welcoming those of you who are able to come to the garlic harvest party on July 29th! We'll pick garlic (and maybe some beans...) in the morning followed by a potluck lunch.
Some of the fall crops are sizing up nicely. The squash and melon field absolutely exploded over the last two weeks, as squash and melons are heat loving plants. Here's a photo of a very happy dog in front of the patch (she was just digging in the mud, hence the muddy tongue...). In past years we have had issues with porcupines eating the squash before they are mature. Hopefully our traps/ fence combo will do the trick to keep them away this season.
This week I want to share some bean recipes. I love beans but am sometimes not sure what to do with all of them!
I haven't tried this recipe (attached) but am hoping to this week! A great way to use multiple summer veggies in one simple soup.
This is a classic in our household, we love stir-fried beans. I sometimes use Szechuan peppercorns for an added kick. A great side dish for tofu dishes with rice.
Hope you're enjoying the mid-summer bounty!
Comments