Happy birthday, Enoch! Our oldest son is (today) now a 5-year-old, bursting with imaginative stories and boundless energy. His favorite toy is a large dragon who has a fireball in his mouth, his wings flap, and he growls at any unsuspecting victim-erm, person (good that it’s his dragon-toy that does that and not Enoch – otherwise, we’d have major problems J). Jacob also celebrated his birthday over the weekend. He is now a 36-year-old bursting with more farming-back-pain and increasing areas of baldness.
Anyway, back to the farm…This week should be pretty big for us, as we plan to harvest all of the storage onions in an effort to get them drying. The last of the direct-seeding will be done as well (huzzah!). As I was weeding the tomatoes last week, I noticed some rather large cantaloupe hiding out. It is my hope that the few I spotted are an accurate representation of the entire patch (hard to tell amongst all of the weeds J). The winter squash also looks extremely good.
A little primer on tomatoes, now that we will be in full swing over the next few weeks: Most of your tomatoes will be picked ripe, however, some fruits will still be slightly green on the shoulders. (Leave them on the counter to ripen for a day or two.) As a fun side note, some of the names of the tomatoes are: Black Cherry, Sun Gold, Sweet Chelsea, Green Grape, Rosso Sicilian, Pruden’s Purple, Pink Beauty, Green Zebra, Red Zebra, Black from Tula, Brandywine, and Amish Paste.
BASIL should not be refrigerated. Simply place in a cup of water on your counter until you use it.
The BEET GREENS can be used just like SPINACH. (Simply eat raw in a salad or sauté in whatever recipe calls for spinach – or try the yummy recipe below…)
The long yellow torpedoes in your bags this week are YELLOW ZUCCHINIS. They can be used in the same way that regular green zucchini can be used (i.e. zucchini bread, calabacita, zuke boats, etc.). The pale-green smushed-pumpkin-looking-vegetable is PATTYPAN SQUASH. It, too, can be used like regular ole’ zucchini, but has an especially creamy flavor for summer squash.
The long, flat, yellow-and-purple-streaked BEANS are called Dragon’s Tongue. It is an heirloom bean from 19th century Netherlands. Their juicy stringless qualities make it easily one of our favorite fresh-eating beans. They don’t cook, can, or freeze well, but they are incomparable for eating out of hand.