:: Quick update from the garden ::
The heat wave returns. I’ve noticed some things turn fairly unhappy with all the humidity and heat in the last days. I’ve also seen a boost in the weeds growing, of course. The good news is that the dampness and heat have also nicely germinated the carrots I planted for the very end of season and the radishes and arugula are shooting off. The turnips for the late season are also much much bigger as a result of the weather in the last week. I need to find more time to get out there with the hoe and clear up some now weedy beds but at this point in the season plus the heat… that can be difficult! Still hanging in there strong though and very pleased with the bounty from the garden these weeks. Below you can see the high tunnel crops in May and now.

Week 9.3Week 9.5

This season has been difficult with kale. Our first planting did well but the second and third were completely destroyed from something, possibly flea beetles, despite being grow under cover. We have put in a fourth planting now for very late season harvest. You can already see that the flea beetles are on them, but the plants seem to have shot off quickly in the last week.
Week 9.6

Week 9.1

Week 9.2:: This week’s share of the harvest ::
1 Cabbage
1 pint Cherry Tomatoes
1 box Pattypan Squash
1 bulb Garlic
1 Fennel (or a pair of 2 small)
1 bunch Carrots
1 box Beets

:: How to use this week’s share ::
Fennel is probably the most strange item this week. Check out the veggie guide for some ideas. Don’t be turned off by the anise smell to it raw. It mellows when you cook it. Generally, a good way to use fennel is sliced thin and raw into salads/coleslaws, or roasted.

Caramelized Fennel & Onions
In a large skillet with a tight-fitting lid, heat extra-virgin olive oil over medium-high. Add fennel and onion, and season with coarse salt and ground pepper. Cook, stirring occasionally, until mixture begins to brown, about 5 minutes. Reduce heat to medium, cover, and cook 5 to 7 minutes. Uncover, add 1 tablespoon water, and cook, stirring constantly, until golden brown and soft, 2 minutes.
You can use this as a topping for meat or on pizza, or…

fennelHere is a simple Eastern European dish for the beets:
Polish Beets with Sour Cream

  • 4 cooked beets
  • 1 teaspoon sugar
  • 1 cup sour cream
  • Salt and black pepper
  • Chopped dill for garnish

    Cut beets into strips or julienne. In a medium bowl, combine all ingredients except for dill. Heat just to the boiling for hot vegetable, or refrigerate if serving cold. Garnish with fresh dill if you have it.