Greetings from the Garden! This week’s CSA box has tomatoes, potatoes, radishes, eggplant, zucchini, cucumbers, cabbage, onions, garlic, greens, parsley, and basil.
Field Notes. Ken had a weekend off! This year we each are trying to take some time for other things to avoid burn out. It is one of the more difficult times of the year on a farm; it is easy to focus on the farm’s needs and forget what the people need to thrive. We take more breaks, and ham it up a bit more than we used to do. Ken worked double time Friday and Sunday night, but it was good to get away and come back and see the farm with clear eyes. I will be taking a break next weekend to attend a workshop.
As the days shorten one feels pressed to keep up with all that needs to be done. In May as the days are lengthening it is easy to add another task, and another and… Now the days are noticeably shorter and there is more to do! This is also a satisfying time of year as the full season crops are ripening. Ah, the tomatoes, peppers, eggplant, cucumbers, and more!
From the Kitchen! This is one of my favorite times in the kitchen as I juggle the variety and also the preserving. Last week I sliced eggplant, dipped in beaten egg, then bread crumbs, and fried in hot oil. I served with a dipping sauce of mayonnaise and hot pepper and garlic. It got a good review.
Now that we have Walla Walla sweet onions, tomatoes, and basil, I like to make a salad of balsamic vinegar, olive oil, salt and pepper to taste, sliced onions, basil and wedges of tomatoes. When I bring it to pot lucks I rarely have any left to bring home. If I have extra basil I place in a plastic bag, tie handles and store at room temperature
‘Til Next Week, Judith and the Gang
