A kitchen garden has a rhythm of its own, and this is the time of year when the garden needs to be picked daily. And the more you pick, the more the plants will produce. Here’s a week’s worth of midsummer harvests.
Sunday: (above) Zephyr summer squash, Sungold cherry tomatoes, Fairy Tale and Orient Express eggplant, National Pickle cucumbers, Costada Romanesco zucchini. We’ve been sauteing up the summer squash, having cucumber sandwiches, and the eggplant went into a mixed grill. Like peas, these early cherry tomatoes barely make it into the kitchen.
Monday: Bull’s Blood and Early Wonder beets. The greens were blanched and frozen for later, the beets roasted with herbs and turn up in salads or eaten on their own with a side of goat cheese.
Tuesday: Favas, Peacevine tomato, carrots, cucumbers, and summer squash. We also pulled one each of the German Extra hardy, Music and Phillips garlic to see how they’re developing, and will harvest soon.
Thursday: Perfection fennel, summer squash and another cucumber. We picked up our first CSF share and made fish in parchment, with shaved fennel tossed with olives and basil as a base, and the summer squash sauteed for a side dish.
Friday: Favas, cherry tomatoes, and summer squash. It was cool enough to make paella with favas, and slicing tomatoes from the farmers market.
Saturday: Summer squash, cherry tomato, and cucumbers. We’ve been accumulating the cucumbers all week to make into a quick pickle. The summer squash, along with their blossoms, went into an herby frittata.
Sunday: Carrots, beets, uno zucchino, cucumber, and first of the season’s Masai and Dragon Langerie beans. A salad of arugula and roast beets with the beans simply steamed went with a dinner of grilled local beef.
If ever this is true, now is the time when every day is truly a banquet — enjoy!