Summer squash: Lots of small, tender, high-quality squash for all sorts of uses. We go through many pounds of these a week ourselves. The short, stubby ones in the photo above weren’t grown this year, but the other varieties are the same.
Cucumbers: A mix of standard greens, sweet heirloom yellow/whites, and picklers. The whites and yellows are extra-sweet but seedier, while the greens are pretty standard. Pickles, cucumber salads, gazpacho, fresh snacks…there are many ways to use lots of fresh cucumbers.
Hot peppers: Green anaheim & jalapeno hot peppers. Stuff anaheims with chevre and roast for a tasty meal or snack; roast with tomatoes and/or tomatillos for excellent salsa; include in any sauce or stew for good flavor and a light heat. Jalapenos make great salsa and more.
Sweet peppers: Red and yellow sweet peppers are starting to yield well, though slowly. We don’t grow full sized bell peppers, but we’ve found several varieties of open-pollinated/heirloom sweet peppers that we think have amazing flavor and can be used just like bell peppers. These include: Doe Hill Golden Bell, a sweet, roundish, yellow-orange pepper that is Joanna’s favorite; Sheepnose Pimento, a sweet red pepper shaped similarly to the Doe Hill; Chervena Chushka, a pointy sweet red pepper with nice thick walls (& very slow to ripen this year); and Jimmy Nardello’s Italian Frying Pepper, an all-purpose narrow pointy pepper that is Eric’s favorite.
Salad/sauce tomatoes: Golf-ball-sized tomatoes with firm, meaty flesh and good flavor. Great for roasted salsas or sauces; also for salads because they hold together and don’t splort everywhere.
Edamame: This should be the largest amount we’ll have at once this year. We’re in the heart of the last good plantings; those after this were devastated by voles and rabbits and will be producing little to nothing. These may last more than 15 minutes for once!
Okra: Two varieties, really producing well right now. Fry it in salted cornmeal, add to soups/stews/beans, use in Indian cooking…Okra also freezes very easily; just pop it in a freezer bag (no blanching) for easy use in winter stews. We freeze it by the gallon this way.
Garlic: All varieties available this week. Roast it, grill it, make salsa, make pesto…what meal doesn’t use garlic this time of year?
Herbs: Parsley, sage, thyme, mint, tarragon, oregano, green coriander, and possibly more depending on what looks good at harvest time.
NO LONGER AVAILABLE
Cherry & slicer tomatoes are done; disease is rapidly taking hold and reducing both yields and quality below what we’re willing to take to market. Another, later planting of regular tomatoes is also going downhill fast and may not yield much fruit. Other folks we know have also struggled with tomatoes this year, which is really frustrating given that we expected the dry weather to reduce problems compared to the wetness of the last few years. Such is farming.
Tomatillos are done, too, for similar reasons. These always start to tail off about this time, and we want to hold back the remaining harvests for our own preservation, as we haven’t put many up yet.