I am glad I waited to write the post until this morning. We received 1 and 3/10th inches of rain yesterday afternoon. We were also fortunate to receive 15/100ths last Friday. The plants are all sighing a huge relief and so are we.
We had started a regular routine of irrigation last week, but nothing satisfies the needs of a plant like Mother Nature. There just isn’t a substitute. So with the moisture, humidity, heat and warm nights, the plants will have some significant development. I am also hopeful to see growth from the spinach, carrots, peas, Dragon Tongue beans and lettuce varieties that we planted the week of June 24.
BOXES OF PRODUCE
This list is prepared before we harvest your share. Some guesswork is involved! We do our best to predict which crops will be ready to harvest, but sometimes crops are on the list that are not in the share, and sometimes crops will be in the share even though they’re not on the list.
Look for new links on recipes etc. Also remember food safety when preparing, always wash your before eating. http://bit.ly/MBhskn
Salad Blend includes: Simpson Elite Lettuce, Prizehead Lettuce, Red Oak Leaf Lettuce, Beet Leaves and Spinach – Wash, cut off longer stems.
Peas – The pods are edible so enjoy eating them out of the pod or the pod and all. This is the last harvest until the ones planted the week of June 24 begin to grow. This rain will help!!
Cucumbers – We had a lot ready to be picked over the weekend. We picked them and made some sunshine pickles. SEE RECIPE BELOW.
Broccoli – A new variety. We started these from seed mid-March using clear peanut butter jars with holes drilled in the top. This was by far our best starter greenhouse this year.
Green Beans – A good healthy harvest this week.
Chioggia Beets – Beautiful red bulbs with a few white bulbs in the mix.
Summer Squash – Zuchinni
Potatoes – Varieties included are red (Norland – great for mashed or boiled potatoes), Kennebec (baking – brown skin) and blue potatoes (love mashing them … a lot of fun with kids and makes a colorful plate). The US Potato Board has some good information and recipes.
Tomatoes – We have a lot of green tomatoes on the vine a few cherry tomatoes have turned. I am hopeful for some next week.
Peppers – A few varieties were ready this week – green and banana peppers.
Herbs – Red Rubin basil, mint, parsley, orange thyme and lemon thyme Remember you can dry them or you can freeze in an ice-cube to use later. SEE PHOTO STORY BELOW TO WALK YOU THROUGH THIS.
Fresh cut arrangement – Zinnias, hosta leaves, Rudbeckia, sunflowers to name a few.
Shared by GayLene Johnson and Stacey VanGeldren
Recipe for pickling cucumbers, asparagus and green beans.
*Get a large glass container with a screw on lid or canning jar lid and ring.
The recipe is for one gallon jar. (Size up/down for your jar size.) The gallon recipe is listed below the pictures.
The recipe listed in the pictures is for 2 quart jars which is 1/2 the recipe.
Editor’s Note: Because I felt this would take up less room and this was our first time trying the recipe.
Brine (for Gallon recipe below):
6 cups cold water
1 1/2 cups white vinegar
6 Tablespoons canning salt (I used Kosher salt)
*Put 2-6 cloves of garlic and 3-4 heads of dill on the bottom of the jar.
*Fill with cucumbers, asparagus or green beans.
*Put 2-4 garlic cloves and 2 heads of dill on the top of the vegetables.
*Cover all ingredients with the brine.
*Then put one slice of rye bread on the top of everything.
*Put the cover on and set in the sun for 3 days and 3 nights. If you have a gloomy or cloudy day you may want to add another day. Then bring the jar in and take out the rye bread and dill and garlic on the top of the jar. Refrigerate. Ready to eat!! Very crispy and yummy! Always keep in the fridge. You do not can these.