To stave off damage from last week’s heat wave, we watered heavily — including carrying buckets of it out to the rhubarb patch — and tented the raised beds with row cover to provide some shade, harvesting all that we could before it bolted.
We’d been picking the Catalogna Emerald Endive while it was young, and adding it to salads. Now that it’s later in the season, these may no longer be suitable raw but might be perfect for making fave e cicoria, or pureed favas topped with sauteed chicory.
The fun jen is filling out, their rows thinned to give them more room to form heads. We’ve been eating it in salads and adding it to sandwiches, and have been experimenting with cooking it. Salad greens, garlic scapes, and tatsoi rounded out the day’s harvest. As for the rest left in the garden, all we could do was try to stay cool and hope for the best.
Diary of a Tomato 
Beautiful greens! Ours unfortunately are all gone.
We can’t grow long season crops but greens do seem to thrive here…
That is a darn nice harvest of cool season crops, especially during a heat wave.
The weather’s been so unstable this year, it’s hard to predict what to plant when, so we compensate by planting a little of everything and seeing what takes.
That is one colorful bowl of lettuce. My garlic scape came to an end until next year.
The scapes are from the Music garlic, and we’ve another flush of scapes coming from one called Phillips, a slower maturing variety.
Great harvest! I’m jealous of your garlic scape we didn’t even get any this year and our garlic is just about ready to harvest. Good luck surviving the heat wave we are having the same problem around our place with 100 degree days!!
Now I’m worried about your garlic!
what a great harvest of greens! I’m down to chard and amaranth, way too hot for much else at the moment
If nothing else, the tomatoes, eggplant and basil are finally perking up!
Beautiful greens. The fun jen, tatsoi, and mixed lettuces in particular are nice looking.
It’s great to have all the greens, but we need to plan for more root vegetables at this time of year, like Tokyo turnips and kohlrabi to provide more substance.
I like the sound of fave e cicoria, nice combination.
It’s a classic combination from Puglia — though usually done with dried favas, I’m looking forward to having them fresh.
I am fresh out of greens as well…yours look lovely! Your garlic scrapes are wonderful as well! Our garlic is doing something funny this year…
And now I’m worried about both yours and Rick’s garlic! We’ve been planting from our own garlic for several years now, but do watch out for diseased garlic being sold that can infect your soil…