This week we have one foot in the door of high summer (tomatoes and eggplant!) without fully having departed from the early season greens . You will continue to receive a dose of dark leafy greens each week but this is probably the last week you will get so many of them. They will be accompanied by an increasing number of fruiting crops throughout the summer until fall tumbles in with loads of root vegetables in tow.
TomatoesThe jewels of the garden are beginning to ripen! This is truly the very beginning of the harvest so we only have enough to give everyone a little taste this week. In a way, it is a blessing that the tomatoes start off slow because it allows us to savor the first bites as precious nuggets of summer. We grow many varieties of heirloom tomatoes so you will see lots of different shapes and sizes in your shares over the season. We pick them a little before they are fully ripe so that they aren’t mushy by the time they get to you. Some of these tomatoes are ripe and ready to eat today or tomorrow whereas others are still a little green and will need to sit on the counter for a few days before they are ready to eat. Do not store tomatoes in the fridge as it decreases taste
Eggplant This is an Asian variety and it happens to be my favorite kind of eggplant. It is especially good sliced somewhat thin and cooked in stir-fries.
Cilantro People tend to have strong reactions to cilantro, either they love it or they hate it. The smell is so strong it reminds me of every time I have ever harvested cilantro and makes me feel tingly with nostalgia. Store in a bag or the crisper in the fridge.
Fresh Garlic The first heads of garlic!! We planted these last fall and now they are finally ready to come out of the ground. Store these in the refrigerator and eat within a week or two. This fresh garlic has not been cured and so, like new potatoes, it does not store as well as cured garlic. We are hanging the rest of our garlic in the shed to dry so garlic you get later in the season will be cured and storable.
Summer Squash Choose from our three varieties of squash. The flying saucer shaped ones are Patty Pans, the green are zucchini and the yellow are yellow crookneck summer squash. Store in the fridge, ideally in the crisper.
Collards What can’t you do with this versatile bunch of vitamins? Store it in the fridge in a bag or in the crisper.
Cucumbers Stave off this heat wave with cooling, hydrating cukes. Store in the refrigerator, ideally in a bag or crisper.
Beets Some of these bunches are regular red beets and some are cylindrical. The cylindrical ones are our favorites for pickling because they slice up so nicely. Don’t forget to use your beet greens, either raw in salads or cooked in other dishes. Store in the refrigerator in a bag or crisper.
Swiss Chard Rainbow chard to color your dinner plate. Cook like spinach and store in the fridge in a bag or in the crisper.
Dill We have a lot of dill flowering in the field right now which is wonderful because a) it smells nice and b) pollinators love the stuff. We are always looking for ways to attract pollinators like bees and wasps to our crops and to support strong populations of these important insects. Aside from being a part of our organic approach to pest management, dill is tasty and we can therefor share it with you! Store it in the fridge in a bag or in the crisper.