The beginning of August marks the midpoint between the summer solstice and fall equinox. Known as Lammas or Lughnasa, this is the time when harvesting begins in earnest. Above: Costata Romanesco zucchini, Zephyr summer squash, National Pickling and Boothby Blonde cucumbers, a mix of favas, and the first Shishito pepper.
After harvesting, the garlic was left to cure in a warm, dry room. Coastal conditions are damp and we’ve had trouble in the past getting the bulbs to dry quickly enough. This year, we cut the tops off midway through curing, leaving about 10 inches attached. This allows excess moisture to escape, especially with the thicker Music stems.
We check the garden most every day to keep such rampant producers as the summer squash and cucumbers on the small size and under control. Still, some get away from us. The Red Cored Chantenay carrots struggled this season, with most of them failing to germinate, and we pulled what remained to make way for fall planting.
While attending to garden chores, we saw that the Egyptian onion had formed bulbs the size of shallots. Though it’s taken us several years to appreciate it, this perennial allium continually proves its worth.
The first of the tomatoes also made their appearance this week, and now is the time to delve deeply into the summer squash dishes we’ve been waiting all year for.
The first flush of cucumbers produced enough to make a small batch of pickles with. We cut the blossom ends off to keep them crisp, and, while we’re at it, trimmed the stem ends to even things up.
Harvesting this week: Kale, chard, salad greens, favas, cucumbers, summer squash, carrots, fennel, radishes, and shishito peppers.
Putting-up: Quick Sour Pickles.