Mid July already!

Snap peas gone crazy - these have been incredibly abundant this year - they have taken over the hoophouse! I had intended to put vine tomatoes in that spot, but I guess that isn't going to happen.


The new field looking lush and orderly - Grace had just finished weeding this whole area, which after the rain last week was overrun with large weeds. On the far right are pole beans, next to them copra onions and summer leeks, then 3 rows of different varieties of beans. In the distance on the left are pattypan squash plants. In between the beans and squash are carrots and beets.

This week I started harvesting some garlic and new potatoes. The potatoes are Sieglinde yellows. Very very tasty!

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Summer veggies

This week I've been eating tomatoes - yes my own!! This is a new variety that I am trying this year. They are a determinate (bush) yellow cherry variety called Gold Nugget. They taste delicious. I'm a huge fan of yellow tomatoes; I believe I read somewhere that they are less acidic than red ones. Unfortunately, there will not be enough yet to give a share of them to everybody, but perhaps there will be enough for a taste test at least.

The other new item this week is Summer squash. I am growing a few varieties: romanesca zucchini, butterstick zucchini, sunburst pattypan, and starship pattypan. Right now they are delicious because they are small and tasty. For those of you unfamiliar with pattypans, they are delicious cooked whole (when small) or can be chopped up just like zucchini and sauteed. I love all the Summer squash just simply grilled on the bbq.

This week's veggies are:

. salad mix
. Thai or Genovese basil
. broccoli spears
. peas
. green onions
. Swiss chard
. baby squash
. parsley

I'm sure everybody has their favourite recipes for using the classic Genovese basil, but have you tried Thai basil? I love it! This variety is Siam Queen; the authentic variety used for Thai cuisine. But it is also great with fish, stirfrys, soups, marinated with tofu, in salad rolls .......

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