Blueberries! No need to tell you what to do with them, even if they make it home;)
Now that summer squash season is under way, you will be seeing more of it. It is such a versatile veggie, though I find myself sautéing it in olive oil and garlic most times. I think I left off the Romanesco Costata in the descriptions of squashes last week. It is mottled green and has vertical ridges—it is beautiful sliced into rounds. Also the cukes are coming in. We grow several varieties, so over the course of the summer, you may see regular slicing cucumbers, Diva, a smooth skinned seedless type, the diminutive Armenian cukes, also smooth and seedless, pickling cukes (great for everything, including pickling), and lemon cukes, an heirloom variety named for it’s appearance, not flavor.
We are still picking peas and now picking beans. I can’t be sure what variety of either will appear, but here’s a reminder to check the peas before shelling them—we hate to have any shell-the-snap-peas mishaps. There are green and yellow beans, as well as Romano/Italian Broad beans, Kentucky Wonders, and purple beans. We are not harvesting any beans that need to be shelled at this time. All are perfect steamed with a little butter on top. If super fresh beans are new to you, be sure to notice how floral and fragrant the beans smell when you are cooking them.
If you can’t keep up with the greens, and there’s no reason for that, you’ll smile to yourself later if you prepare the whole lot and freeze them. A quick blanching of 2 minutes, cool off and pack in freezer bags. Easy.
For you big people who can’t get your little people to eat their kale. Try making broth. Simply cover your washed kale with water and simmer for a half hour or longer. Strain off the kale and keep in fridge or try freezing as cubes. Add this liquid or ice cubes to juice, smoothies, use it as the water you add to Ramen noodles or whatever favorite foods they have, and make them better 😉 Kale is very high in K, A, C, and actually has a significant amount of potassium and calcium too.
July is an exciting month, as every week brings something new. Corn and tomatoes are right around the corner!
ON the BLOG: lots of recipes and ideas over the years. You don’t have to load every post I ever wrote; simply type your query in the handy search box (ie: “zucchini recipe”). Use recipe and not recipes for better results.