Cooking in Season
week 2
It is only two days into the official start of summer and already the humidity and heat are rising. These are the delicate days of –to pick or not to pick- where one day could be the difference between perfect spring lettuce or bitter leaves that couldn’t take the heat and went to seed. I am looking at the kohlrabi with the same tentativeness, thinking that I should give it another week to fully mature, but risking it possibly splitting in the heat. I guess time irons everything out in the end.
I hope you all enjoyed your first week baskets. We had grilled asparagus for father’s day and I pickled whatever we had left. The asparagus patch now looks more like a miniature forest with wispy little green trees, all going to seed.
I forgot to reiterate last week that all of our stuff has no preservatives and should be eaten within the first few days or as quickly as possible. This also means that if you can’t make it to pickup day, send someone in your place or make arrangements with me to pickup as soon as you can.
Anyway, this week we are starting to see the change from spring to summer. The peas are coming in waves and my sister keeps saying how she just picked them all this morning and more keep coming ready almost by the minute. I am crossing my fingers and cutting the head lettuce, the best crop I have had… ever, hoping that it is still young and perfect. And we are starting to shift from the light spring veggies into the hearty summer ones with a couple early squash and zucchini. If my math is right, Jason has about 4 summer squash plants per basket this year so there is a lot more to come …as long as we can keep the squash bugs away.
Wrapping up our spring salads, here is a winning recipe from allrecipes.com that will add some zing to your lettuce and snow peas salad.
¼ c mayonnaise
1 tablespoon mustard
1 tablespoon honey
½ tablespoon lemon juice
Whisk ingredients together and toss with your salad. All flowers in with your lettuce are edible. Hope you enjoy!
~janeé
week 2
It is only two days into the official start of summer and already the humidity and heat are rising. These are the delicate days of –to pick or not to pick- where one day could be the difference between perfect spring lettuce or bitter leaves that couldn’t take the heat and went to seed. I am looking at the kohlrabi with the same tentativeness, thinking that I should give it another week to fully mature, but risking it possibly splitting in the heat. I guess time irons everything out in the end.
I hope you all enjoyed your first week baskets. We had grilled asparagus for father’s day and I pickled whatever we had left. The asparagus patch now looks more like a miniature forest with wispy little green trees, all going to seed.
I forgot to reiterate last week that all of our stuff has no preservatives and should be eaten within the first few days or as quickly as possible. This also means that if you can’t make it to pickup day, send someone in your place or make arrangements with me to pickup as soon as you can.
Anyway, this week we are starting to see the change from spring to summer. The peas are coming in waves and my sister keeps saying how she just picked them all this morning and more keep coming ready almost by the minute. I am crossing my fingers and cutting the head lettuce, the best crop I have had… ever, hoping that it is still young and perfect. And we are starting to shift from the light spring veggies into the hearty summer ones with a couple early squash and zucchini. If my math is right, Jason has about 4 summer squash plants per basket this year so there is a lot more to come …as long as we can keep the squash bugs away.
Wrapping up our spring salads, here is a winning recipe from allrecipes.com that will add some zing to your lettuce and snow peas salad.
¼ c mayonnaise
1 tablespoon mustard
1 tablespoon honey
½ tablespoon lemon juice
Whisk ingredients together and toss with your salad. All flowers in with your lettuce are edible. Hope you enjoy!
~janeé
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