I love when we move from lettuces and onions into the full onslaught of summer vegetables. Not just one type of flavor anymore, and the possibilities are endless. This week I see caponata, veggie skewers and tzatziki. PIckled fennel and spiralized carrots in a ginger glaze. And fresh herbs on everything.
CSA Week 7: torpedo onions, cucumbers, lettuce, swiss chard, pepper, 2 tomatoes (first of the year!), garlic, fennel, green beans, carrots, zucchini, eggplant.
U-Pick: sage, thyme, mint, basil, dill, parsley, and of course u-pick flowers. This week I went for orange and deep plum colors together. Love it!
This week I had to water the garden (for the first time in months) as it dried out and heated up here. My flowers are all finally blooming, peas are still going strong, herbs are flowering and I've been harvesting and drying them. Squash are growing well (up my tree), tomatoes are big but just not ripe yet. Raspberries are starting to ripen, the blackberries are almost there as well, and my currants are very very ripe (I'm just thinking I might need a mumu with a full body net for mosquito protection after giving up a few days back). My first flying peas have been harvested, and the dwarf sunflowers are close! All good.
What is in season where you live?
I am a certified aromatherapist, clinical herbalist, organic gardener, plant conservationist, photographer, writer, designer, artist, nature lover, whole foods maker, and mother of two unschooled boys in south central Wisconsin.