- Yellow squash
- Scallop squash (small share only)
- Melon or fennel
- Swiss chard
- Carrots or beets
Another week has flown by and in line with this nature of time, I saved a bird this week. It was trapped in the barn trying to fly through a glass window. They say that the shortest distance between two points is a straight line, but it’s important to remember that this is not always the smartest distance. (Words of wisdom from Crooked Carrot Farm) So I scooped up the yellow finch in a jacket and released it to the world. I want it to eat those bugs in my garden.
And although the bugs are still a pain, I’m really having more trouble keeping up with the weeds now, but that’s what some good rain will do, so I’m not going to complain. Rain and weeds is better than no rain, no vegetables. The weeds are much easier to pull too with some moisture in the ground. It’s downright enjoyable!
This week’s harvest is quite colorful. Your cucumbers are either green or white. The white ones are small pickle-sized veggies called Salt & Pepper. Last week I sliced them up and made a simple oil, vinegar dressing, adding plenty of salt and pepper. Cucumbers are a great way to cool down on a hot day. Try adding a few slices to your water. The melons are just coming, so if you are lucky enough to get a melon, let me know how they are. I am trying a few new varieties this year. Oh, and the peppers! Purple peppers! These are from my neighbor Frank. I was totally smitten with these peppers and had to share them with you. Here’s another squash recipe to help us get through the abundant squash harvest: zucchini lasagna! Feel free to substitute yellow squash.
Thank you for eating local!