August 1st marks the time of year that we shift our energy from planting to primarily harvesting and we're astounded daily by the bounty that surrounds us. Our arms and backs are getting stronger and morale is high as we relish in the beauty of all this good food.
The over-abundant rain in July was hard on our salad greens, so those are limited this week, but we're bringing in hundreds of pounds of tomatoes, cucumbers, summer squash, onions, green beans, and shishito peppers every harvest day. Sweet peppers are late to ripen this year because we had to re-plant after the late May frost. But they're coming soon!
The weeds loved all of the rain too, so we took advantage of the cool afternoons and charged up the batteries of our super-people-weeder so Meg and Brendan could take it for a spin through the fall carrots. This custom-built small farm tool helps improve the ergonomics of many hours of hand weeding.
Summer squash is plentiful right now, but it won't be around forever, so enjoy it while it lasts! We've been loving this summer squash parmesan recipe, but if these cooler evenings have you in the mood to bake, this lemon summer squash cake is a delightful way to celebrate this understated vegetable. We also have an abundance of green beans, cucumbers and fresh herbs for you this week, so if you're inspired to whip up a curry dish, this Thai cucumber, tomato and green bean salad and these quick blistered sesame shishito peppers will round out the meal perfectly.
Enjoy!
