Escarole
Kale or Swiss Chard
Beets
Fresh Garlic (German White)
Spring Onions
Parsley
Summer Squash & Zucchini
Baby Fennel
Summer has begun. From here on out for the next six months the days will begin to get shorter. This is an interesting part of farming, because all plants are highly influenced by day length. Over the next few months even though it is hot and sunny, we have to begin to adjust our planting to take into account the shorter days. The crops will take exponentially longer to be ready to harvest. As we get into late July and August, this take effect with longer day crops such as carrots, beets, cabbage, and leeks. So with that in mind, this week we will be starting our fall Cauliflower, Brussels Sprouts, Cabbage and Broccoli. We have Leek starts growing strong under shade cloth in our greenhouse and the Winter Squash is just about ready to transplant. So while we’re excited about the upcoming summer crops we’re also focusing on, planning and seeding our fall crops as well.
We have been loving escarole salads recently; because they are delicious and have been growing really well in the increasing heat and humidity. Usually we do something very simple: good olive oil, lemon juice, escarole, homemade croutons, and shavings of hard cheese such as parmesan or pecorino romano. Below are a few simple recipes found online that look delicious. Also this past week a share member relayed her recipe for roasting summer squash with garlic, paprika and olive oil. I tried it and it took very little time, there was no hassle, and it was fabulous tasting. Enjoy your share.
Autumn and Brian
Escarole and Roasted Beet Salad
Escarole Salad with Walnuts and Parmesan