Not much new. The big job was getting 1200 sweet potatoes planted. Staying ahead of the weeds and bugs.
More tomatoes each week, we have been putting some extras into boxes as we get 'surprised' by ripe ones.
I know Harvie gives cooking tips, I'll offer mine too:
Cucumber salad - slice thin, salt, and a dash of good vinegar. I'll try to throw a sprig of fresh dill in each box with cucumbers (goes well together). You can keep the sliced cukes for up to 3 days for snacking or use as a condiment.
If you are lucky to get both - sauteed squash and green beans (with some onion/garlic) make a nice light meal.
Any sort of greens - dandelion, kale, chard, collards, parsley, turnip greens - can be chopped and sauteed for a good side. Don't use kale and collard stems... but put chard stems in first, and chard greens towards the end. (Of course, onion and garlic make a good base.)
These carrots are better for cooking (saute, or in soups/stews/roasts), they aren't as sweet out of the ground as our winter carrots.
Cooked, sliced, chilled beets also make a great snack/side with a splash of vinegar and some salt.
We'll be adding "cutting celery", this is a leaf version of celery, that you can use for flavor (in your soups or sautees), but doesn't have the stalk part.
We also have some cabbage, if you get that and beets, you could make some nice Borscht soup. (You can also use carrots, parsley in there... also I recommend a meat stock base... potatoes which we don't have yet (but are available at Thursday market)... and its just not complete without some sour cream.
