This week we farmed like mad, went hiking, and found a new spot on the creek. Snakes were caught, rocks were jumped, mountains of zucchini were harvested. It's been good - and so beautiful. These overcast mornings were a lovely epilogue to the previous week's inferno.
If you haven't had a chance to try Costata di Romanesco zucchini, you haven't had zucchini. Its firm texture and sweet nutty flavor are exceptional in the summer squash universe. This summer staple, matched with an equal amount of fresh sweet onion is the foundation to most of our summer meals.
We have a few extras on offer this week too - some warm weather treats making their first appearance of the season, as well as a few good raspberries gleaned from the heat dome aftermath (we thought they were all toast, but some clean-up and heavy watering did wonders). Shiny, thin-skinned, tender new potatoes are available by the quart and we are just beginning to find the tomato stride with the first red slicers from our determinant short-season plants.
It really feels like summer, as if the fields are finally catching up to the weather. Meanwhile, we are continuing to transition Spring beds into fall and winter production. This week, we'll be seeding fall beets and carrots, as well as transplanting winter cabbage, cauliflower, and broccoli, as well as much of our fall favorites (kale, chicories, celeriac, fennel, scallions, etc etc). The corn is tickling my cheeks. The potatoes are a sea of green. The cucumbers are running wild. This is the confluence of Spring and Summer, and it is bountiful.
Thank you for eating with us!
Conner (+ Sarah)