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.