It's July 4th week and we can safely say that it feels like it too! It's perfect weather for cold pasta cucumber salad--see recipe below. This week we have been trickle irrigating the crops that grow under the plastic mulch film and also hoping for rain for the open field crops. We finished transplanting the fall cabbage, broccoli and cauliflower yesterday and began putting the Long Island Cheese pumpkins in the ground as well. The term fall crops can be confusing--they mature in fall, but they must be planted in summer to mature in time.
For cooking fresh beans--bring to a boil in a bit of water, then turn to low and cook until just tender.
Cucumbers!: while most people don't usually drool over cucumbers, maybe they should over these. We don't like to boast, but these cucumbers are fabulous. Check out the Poona Kheera cucumber from India--they are golden brown when ripe, very crisp and juicy and never bitter. A real winner.
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.
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.
dice and add cucumbers
dash of soy sauce to taste
dash of sesame oil to taste
cold diced cooked chicken or chopped peanuts for meatless.
dash of paprika or cayenne as desired