Lots of heat this week, with not much rain. We have drip irrigation in the high tunnels for the cucumbers and tomatoes, and they still had to fight for water. Squash and cucumbers are coming in a little unevenly, probably due to the heat and lack of consistent moisture. Pollinators are out like crazy, though. All of the flowers on our cover crops of buckwheat are wild with bees, flies and other insects looking for pollen.
Had the first ripe tomatoes and colored peppers on our pizza tonight. Yours will be coming soon (If we can keep the stray chicken out of the high tunnel! She’s been taking bites out of low-hanging tomatoes!). Hope you all enjoy the colors coming out of the garden. Have a sun-filled week!
- Head Lettuce
- Baby Beets
- Spring Onions (use bulbs and greens)
- New Potatoes
- Zucchini, Summer Squash and Patty Pan Squash
- Cucumber (Tues only–Thursday will get more next week)
- Shell Peas (Thursday)
- PYO Shell, Snap or Snow Peas (Tuesday)
- Herbs–dill, mint, parsley, cilantro, basil…
- Head Lettuce
Vietnamese Noodle Salad–from Moosewood Simple Suppers
We loved this simple recipe–lots of different veggies you can throw in for a cool summer meal.
- 8 oz wide rice noodles
- 1/4 cup lime juice
- 1/4 cup vegetable oil
- 2 Tbs. dark sesame oil
- 1 tsp. chili paste (I used sriracha)
- 1/4 cup chopped fresh basil and/or cilantro
- 1/2 tsp. salt
- 1 cucumber
- 1 carrot
- 4 scallions
- 4 oz seasoned tofu (optional)
- toasted peanuts
Boil noodles for 5 minutes, till tender. Drain and rinse in cold water. Whisk together lime juice, oils, chili paste, herbs and salt. (For a richer dressing, add 1/2 cup coconut milk and a couple Tbs. peanut butter!) Chop vegetables and tofu and add to bowl with dressing. Add noodles and serve room temperature. Sprinkle on peanuts.