Carrots are difficult to germinate, take a long time to sprout, are poor weed competitors, are temperature sensitive, require extensive hoeing and hand-weeding, thinning and laborious harvesting and washing. So if all those things go well, we get carrots, and sure we enough that all happened! :-)
Please wait to pick things in the herb beds and Pick Your Own field until you see it listed on the Pick Your Own/Herb boards, so things reach the correct height, stage or maturity.
If we've overlooked something, please let us know!! :-)
Mmm, what could be better than carmelized Walla Walla sweet onions? Take a heavy frying pan, put in a big pat of butter (the pendulum now has swung in butter's favor) and a whole mess of sliced onions and fry medium low stirring every five minutes or so until golden brown. Wow. Then, put on top of fried egg and cover with your favorite cheese and broil. Perfection!
Kohlrabi: sort of a mini-broccoli little crunchy dude, these are tasty raw and taste kind of like mild sweet broccoli. Usually eaten raw. Some people peel away the outer layer. I ate one this morning unpeeled and enjoyed it.
Summer Squash: add raw to salads, steam lightly, or stir-fry. Don't overcook unless you like soft consistency.
Scallions: These mild-mannered onion family folks give an easy onion flavor to salads, sandwiches, stir fries and more. Or you could do the old classic buttered bread and sliced scallion treat: my grandparents talked a lot about enjoying them in spring. "A good spring tonic" says my 101 year old grandma.
Garlic scapes: we hope you enjoyed the delightful flavor of these. In a couple of weeks the garlic bulbs will be ready!
Lettuce heads: these have run their course and are stretching skyward--a precursor to bolting--flowering to make seed.
Lettuce mix--the leaves have given it their all and are now finished.
1/4 c canning salt
1/4 c sugar
1 tsp pickling spice
Combine in a sauce pan and bring to a boil. Let cool.
While liquid is cooling, cut pickles-anyway you like- and put into a jar, large bowl...etc.
I also add fresh dill and few hole cloves of garlic.Pour the cooled liquid over the cucumbers and cover.
Put in the refrigerator for 24 hours...then enjoy!
Hope you like them!
thanks to shareholder Justine for this recipe