The tomatoes are kicking into a higher gear this week and that's pretty exciting. We are picking the very first green peppers today and the cantaloupe harvest is imminent. Despite the heat and humidity there is ample soil moisture and field conditions are pretty good. We finished harvesting the storage onions and garlic this week and they are being cured in the greenhouse and barn respectively. The curing process makes them store better, enhances the flavor, and in the case of onions, dries the neck down to reduce the likelihood of rot.
Christina boxes up the beans with care. She is the only female trainee out of the dozen or so that work at the farm this season. Reliable, upbeat and strong are words that fit her well. Thanks for the great job that you do Christina!
Kale/Collards/Senposai: these are surrendering to the hot summer weather as usual. We like to fry these in a skillet with butter or coconut oil until crisp, add some onions and saute them as well--a superb topping for rice, fried eggs or stand alone too.
Cabbage: great for a cabbage and chopped peanut with vinegar salad. Simple and surprisingly good in spite of its simplicity.
Garlic scapes: these are the would-be flowering stems of garlic--soft, tender, easy to use for stir fries, diced for salad, really anywhere a mild garlic flavor is desired. We like to use it for pesto here at the farm.
Napa cabbage: this Asian cabbage is main ingredient in Kimchee, a spicy kraut or relish of sort. The quality is great diminished so we are not harvesting it any more until the new fall crop.
Bok Choi: the joy of choi, this is great for stir fries and goes well with peanuts, cashews, ginger, soy sauce, garlic, peanut butter, chicken. This will return in fall.
Lettuce heads: the lettuce did really well, we hope you enjoyed it.
Each year we plant the pick your own field with lots of favorites like sunflowers, zinnias, Sungold cherry tomatoes, and basil, while also adding in some experimental and novelty things like rice, amaranth, quinoa, insanely hot peppers (and milder ones).
If plentiful, take a little more, if scarce, go easy on the crop
For herbs--pinch only the tops of stems so that they can regrow.