In your share this week:
1 lb green and purple beans
assortment of pattypan, zucchini, yellow crookneck summer squash
lots of pickling cukes
lots of slicing cukes
bunch swiss chard
1.5 lbs yukon gold potatoes
1 head garlic
1 bunch scallion
1 bunch each: thyme, cilantro, parsley, dill umbels (flowers)
Purple beans will turn green when cooking, unfortunately the color doesn't hold when heated!
Parsley is here and will replace cilantro until the cooler weather brings more hospitable conditions for cilantro.
Potatoes are Yukon Golds and unfortunately, due to the early, dry spell, yields are lower than I'd have liked. I'll keep digging away, and we'll see how long they last.
Sadly, my first broccoli crop failed. The plants, along with cabbage and cauliflower, had been under reemay since getting transplanted out. From a few tears in the reemay, all seemed to be going as planned with the cauliflower and cabbage. However, today when I went to harvest the broccoli, usually first from that set, the plants looked unhealthy, unhappy, and stricken with some type of disease. The next succession is on its way, but it won't be ready for a few weeks, at least.
In other news, our vacation to the Adirondacks was incredible-- two days of beautiful weather, and morning of DUMPING rain to keep us honest and happy to be warm and dry in Old Forge!
Adirondack Museum in Blue Mountain Lake, where there is a resident boatbuilder whose studio is open to public view. She wasn't there when we visited, but the museum volunteer told us it took somewhere around 600 hours to complete a hand-built guide boat. Amazing! The museum also had incredible collections of antique horse-drawn farming and driving implements-- snow rollers, snowplows, cutters, surries-- and even a train!
Brubeck Brothers Quartet at View Arts Center in Old Forge, NY. It was such a joy to get to check out the resources-- natural, human, and community- that are available in the Adirondacks.
Thanks for reading, and hope you enjoy your produce!