CUCUMBERS F/P These plants continue to pump out the fruits. Usually the first of our plantings has petered out by now, instead we have double the crop.
CARROTS F/P Orange only this time. For the remainder of the summer they will be topped and bagged.
SWEET ONIONS F/P The upper barn is an allium wonderland of drying garlic and these beautiful and big Walla Wallas.
TOMATOES F/P So far the crop looks good, although the plants are battling the damp. Tomatoes don't thrive in cool, wet summers but we planted a lot of plants so we should have a steady harvest for awhile.
SALSA PACK F Comprised mainly of tomatillos, with a jalapeno, a bit of garlic and a small onion. Add a tomato from your share if you wish, either way you've got salsa or chile verde at the ready.
SUMMER SQUASH F/P yellow squash and zucchini in several stripes, shapes and colors.
SWEET PEPPERS F The last of the green peppers for awhile. The rest we will leave to ripen.
EGGPLANT OR BEETS F/P It would be a tough choice for me, but for some we realize these two can be unfamiliar. Check out Tom's blog for simple ways to use eggplant.
HERB CHOICE F Summer savory, garlic chives, or dried herbs.
HOT PEPPERS F A few of your choice: Jalapeno, Anaheim, Hot Wax or Pepperoncini.
NEXT WEEK: More tomatoes, cucumbers, squash, salsa packs, and eggplant. Potatoes and garlic.
The summer harvest is in full swing now and we have time for little else. We are made very happy by the sweet onions, garlic, carrots and potatoes that we have been bringing into the barn for storage. Twice a week we spend the day picking bucket upon bucket of cucumbers, along with crates of squash, tomatoes, eggplant and peppers.
While most of our fields are thriving, we had to mow down the basil plants this week. The wet weather we have been having are the perfect environment for downy mildew. We chopped off the top growth and sprayed with a pro-biotic treatment. We hope that the basil will put out new leaves without mildew. Until then, we will be relying on our other summer herb plants: summer savory, parsley and the dried herbs we have in storage.
mildew-infected basil before chopping it down