Week 8

Things kind of exploded while we were gone this weekend.  It was so nice to get away but incredibly exciting to come back.  The rain was a welcome drink for our “pasture” but we have our doubts that it will allow for us to keep our lambs much longer. At the beginning of the spring they could hardly keep up with all the lush growth and now they have gotten ahead of it.

The newest batch of chickens are almost looking edible. They’ll be going in the first half of August. There are only a few left so please let us know if you’re interested.

And the garden…my favorite part.  Today there were a few surprises. I ate my first green bean and a handful of Sungold cherry tomatoes.  We remembered how exciting it is to dig up the first potatoes of the season and marveled at the bounty a single summer squash plant can produce.

This week please enjoy:

All Red “New” Potatoes- “New” refers to the earliest potato harvest. These are not meant to be stored and hold best in the fridge.  They are usually the sweetest and creamiest spuds around. We love this variety for its flavor and texture.  I’d recommend making home fries out of them. Chop small and throw them in a pan with oil and butter. Salt and spice with paprika, chili powder, oregano, and cumin.  Cook until just soft. They are equally delicious steamed or roasted (that’s why I threw in rosemary).

A very small Handful of Tomatoes- I couldn’t help but share.  I know there’s not much here but it’s a taste of what’s to come.

Summer Squash-  I sliced these thin and put them on a pizza tonight. We’ve also enjoyed them sauteed with butter and a fresh herb (pesto?).

Garlic- Still on the uncured side. I’d recommend using or keeping in the fridge.

Beets (Albina & Early Wonder)-  We’ve been loving the beets sauted with their own greens in a little olive oil and soy sauce. It’s the perfect topping to quinoa or rice. Anyone have a favorite pickling recipe?

Lettuce- This is the last of the lettuce for a while.  Enjoy!

Red Russian Kale- If you’ve already had enough, try blanching this in salted water and freezing for the winter. We loved taking pints of frozen greens and throwing them into winter soups and stews.

Chard- Not much that I haven’t already mentioned.  Our chard has slowly started to bolt and we’re hoping to hold onto it for a little while longer (it’s my favorite green).

Sprigs of Rosemary- I added this especially for the potatoes. 

*** I thinned the carrots this weekend. They are on their way!!!