Howdy. Anna here with another edition of your weekly farm report.
Summer is so happening, and the fields look more beautiful by the day.
The squash is really coming in now. Yellow crookneck is what I grew up eating the most of in the South, but over the last several years pattypan has been my favorite, mostly because of how cute it is. I find all squashes delicious, so it’s hard to actually decide which one is best.
The cucumbers are raring to go. My favorite cuke by far is the lemon cucumber. If I’m eating a cucumber raw and not pickled, it had best be a lemon! I love pickled cucumbers and also fermented ones. We’ve got a lot of pickling cucumbers coming in right now.
We harvested all the garlic, both softneck and hardneck. The garlic was ready several weeks early this year compared to normal, which gives the winter squash a head start to stretch into the now empty garlic beds. We hung the garlic in the barn, and when it’s dry, it’s eating time!
Soon we’ll be transplanting into the fields two types of broccoli and the fall napa cabbage. We started seeds in the greenhouse of kohlrabi and the fall escarole.
Your week 6 share will have kale, lettuce, peas, summer squash, cucumbers, arugula, cabbage, basil, beets, and carrots.
Zucchini is an amazing food that can be used in countless ways. Not only are zucchini brownies a thing, but I just found a way to use it to add some pizzaz to breakfast time. Hello Zucchini Bread Oatmeal: ohsheglows.com/2011/08/22/zucchini-bread-oatmeal.