Summer is in full bloom. The farmers markets are open and selling their goods as fast as they can get them out of the trucks.
This beautiful salad came mostly from my farm share, which we’ve been picking up for some time now. Basically, you get a basket full of whatever vegetable is ready to harvest. The last few weeks we’ve gotten a lot of beets, arugula, lettuce, zucchini, green beans and more. They throw in some eclectic stuff, too, like Daikon radish and kohlrabi. The corn’s in, too, although the tomatoes are very late this summer. I’m hoping the harvest comes in soon!
The farmers market also has luscious produce, in addition to a bunch of other items that have popped up in the last few years. We have local cheeses, smoked fish, beef, fish and chicken. There are flower vendors. There are also a few bakeries around for bread and pastries and even a wine maker. It’s a busy little place and I’m glad I can walk there from home.
It had to happen sooner or later: we just picked up our final csa farm share for the season. We now have turban squash, white cauliflower, Tuscan kale, a dozen eggs, carrots, beets, apples and red leaf lettuce. After this, no short drives to Wilson Farms in Lexington, no more tall white baskets spilling over with produce, no more sorting on the kitchen table and no more hunting down new recipes that call for unfamiliar ingredients.
Sob! My inner child is wailing, “I’m so saaaaad!” Back to supermarkets with their huge vegetable morgues. Back to wilting California or Florida produce. Goodbye, tomatoes. I will not eat those baseballs that dare to call themselves by that name.
I will console myself by slowly defrosting all the sauces and soups I made with my fresh bounty. I will bite and remember. Most of all, I will be very sad.
I’ve been MIA recently. I’ve been up to my eyeballs working on some new projects for my business and, hey, the weather’s nice!
We started our farm share three weeks ago and yesterday came home with a laundry basket full of spring veggies: garlic scapes, kohlrabi, lettuce, peas, the whole lot. I admit to being unfamiliar with kohlrabi and garlic scapes, but there are plenty of resources out there, especially on the internet. What the heck do you do with kohlrabi? Here are 200 recipes for you. By the way, did you know this weird looking vegetable is a member of the cabbage family?
My side yard is doing its thing, too, although some plants are faring better than others. I’ll have to wait and see what happens as time goes by. My bean plants? I have beans! I have beans!
I also have tiny, tiny tomatoes starting to come out to play. Right now you can barely see them, but give them a week or two and they’ll be taking over their cages.
I’m a little disappointed with the yellow bean plants. They’re in a planter, so maybe they don’t like it there. Or, maybe they just need a little more sun and less rain to get their act together.