The row of Bull’s Blood beets needed thinning, and yielded a handful of baby beets clinging to a harvest of edible greens. While the leaves will go into an erbazzone, we plan to roast or saute the baby beets with some equally minuscule new potatoes.
Pickings for dinner — the first fennel, to be shaved into a salad; favas that we’ll grill, then top with chopped mint; and basil toppings to be shredded and tossed in with some sauteed summer squash bought from the farmers’ market.
Rather than waiting/forgetting until fall, we’re trying to remember to harvest and dry herbs while they’re still at their peak, starting with the sage and thyme.
Still plentiful: salad greens, kale, chard, peas, favas, radishes
Newly harvested: fennel, beet greens, new garlic
To come: tomatoes, summer squash, cucumbers, green beans, carrots