Harvest Newsletter

Greetings from the Garden!  This week’s CSA box has tomatoes, potatoes, onions, garlic, cucumber, zucchini, kohlrabi, lettuce, basil and parsley.


Field Notes.  People often wonder what I mean when I say nearly every week that planting continues.  Well this week I have a photo of several of the fall greens.  Ken finds that in August it is often easier to start greens indoors where he can regulate temperature and moisture.  Another advantage of transplanting seedlings is that these tiny plants can go into clean beds and then they have a head start over the weeds. 

From the Kitchen.  I am in process mode.  Although I start freezing with the spring spinach and asparagus, things really move into high gear at this time.  I am running culled apples through the steam juicer for later use.  Canning tomatoes and tomato juice is in full swing. 

What are we eating?  Often I am making salads – cole slaw, cucumber salad, tomato salad with Walla Walla onions and basil dressed with olive oil and balsamic vinegar.    With so much fresh food we work to enjoy this as we have it and to put by as much as we can use during the rest of the season

Here is how I store basil for a few days.  Place in a closed bag at room temperature out of the sun.





‘Til Next Week, Judith and the Gang

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