With the past two weeks of dry weather, we have actually begun irrigating the gardens, but are still dealing with the effects of the previous two weeks of rain. We offer the very first two half-pints of cherry tomatoes this week. The tomatoes are about two weeks behind schedule because of the cloudy, cool weather earlier. Other crops, too, have suffered from getting their roots swamped by rain.
The flowers have perked up with two weeks of sun, and we have a good amount of bouquets this week. We also have arugula, red beets, green beans, garlic, green onions, kale, lots of cucumbers and zucchini, yellow summer squash, blueberries, blackberries, potatoes, and the first green peppers of the season. And, of course, we have fresh eggs from our pastured hens, local honey, strawberry jam and grass-fed ground beef.
Here is a recipe for homemade cucumber relish. You can also use zucchini in place of cucumbers. Add chopped green peppers, if desired.
Homemade Cucumber Relish
- 5 cups chopped cucumbers, drained
- 2½ cups onions, chopped
- 1 tablespoon salt
- 2 cups white vinegar
- ½ tablespoon turmeric
- 1½ cup white sugar
- 3½ teaspoons mustard seed
