Details about today's
We harvest melons when the stems slip from the vine. Give them a sniff--when they smell sweet, it's time to eat.
This is the first harvest off the second succession of carrots. They are beautiful!
Cukes are back in full force! There are five in your box this week. Cucumber sandwiches, cucumber salad, cucumber water...Have a recipe you like? Please share!
This particular variety-Krautini-seemed a little off when we harvested it. Although it seems fine now, we don't think it will store through the winter months very well.
The storm last Thursday morning blew four rows of green beans to the ground. Luckily, they survived, but the beans are a little curvy as a result. The beans are a bit more slender than we prefer, but better than the opposite--too fat.
The first harvest on the fall planting. Leaves are very tender and probably best in a raw salad. Try this week's recipe. You might notice a little
This is a new variety for us called Dakota Pearl. Let us know what you think.
Pepper-Bell or Italian
Mostly green peppers, some that are purple or have a streak of gold or red.
The big onion harvest is just around the corner. This is a fresh onion but you can keep it on your counter if you want to.
Summer Squash and Zucchini
Running out of uses for squash and zucchini? Shred and add to a quiche or frittata, substitute 1 cup of zucchini for basil when making pesto, thinly slice and put on top of pizza instead of (or with) pepperoni, or try this week's recipe.
Don't be surprised when cut into this melon and see that it is yellow inside. We love yellow watermelons and find that they are sweeter than red fleshed watermelons. Next week, there will be a red melon, so you can compare the two and see what you think.