It is almost peak summer. We are getting into the swing of bulk harvests - carrots and beets this week. Next week, we'll be harvesting our garlic, with storage onion harvest not long after that. We're harvesting the first sweet onions for the share this week. These onions are fresh (not cured like storage onions) and need to be stored in the refrigerator.
This week, we'll be turning our attention to irrigation. Ideally, our crops need 1 inch of water per week. We use drip irrigation, which is plastic tubing that brings water right up to the plants. It takes some time to set up - laying out the drip lines and connecting them to the header. Our highest priorities for watering are newly seeded crops, crops that are fruiting - like tomatoes and sweet corn - and our potatoes.
In our kitchen, we're eating a lot of summer squash and zucchini. Two of my favorite recipes using this bountiful crop are this spin on tuna melts (https://www.davidlebovitz.com/melt-tuna-zucchini-casserole-six-seasons-gratin-cheese-recipe/) and zucchini boats (https://lilluna.com/zucchini-boats/). I like to making a filling with ground beef or venison with onion, garlic scapes, and lots of herbs. Topped with sharp cheddar cheese and broiled until melted. Yum!
Craig & Lauren