I just got done picking this weeks box and it looks like a pretty good one. The gardens are actually coming along quite nicely. The mild weather has been quite a relief. Number one, It is just more pleasant to work in and number two, cooler weather is a lot less stressful for the plants. And low stress plants just taste better. I see a lot less cracking on the tomatoes, which is caused by heat and inconsistent watering. For some reason, the cucumbers are just taking off already. We have three kinds this year. Armenian is a long pale green cucumber that can get up to a few pounds but I try and pick them smaller than that or they do not fit in the box. Armenians can be eaten with the skin on by the way. The lemon cucumbers are yellow baseball size cucumbers with a slight lemon flavor. There is one row of regular slicing cucumbers too. I just planted some Japanese cucumbers and if they work out, you should see them in the boxes in a month or so. They look long, dark green and skinny from the research I did. Here is a link to a Blue Sky Ranch favorite recipe for cucumbers. The recipe calls for heirloom tomatos. Our tomatoes are not quite ready this week but we have eaten the recipe without tomatoes without any complaints. We actually prefer to use “Sun Gold” cherry tomatoes for this salad when we do add tomatoes and those tomatoes will be in your box next week. I have been growing these cherries for five years now and saving the seeds and re-planting. They start early, produce heavy amounts, are super sweet and continue producing through October. I could go on and on about our tomatoes this year. If you were with us last summer, then you know how much I appreciate good tomatoes. This year, Bob, one of the landowners here at the ranch, planted over 400 heirloom tomatoes at his home in Kensington. We have since transplanted about 200 and will be transplanting the other 200 this weekend. If you or your friends are interested in purchasing flats of heirlooms in the upcoming months, I am sure we can accommodate.
It looks like there will be a week or two gap in lettuce production after this weeks box. As the weather warms up, we have to plant less and more often. I got a couple complaints about the bitterness of the baby romaine last week. So I pulled them. The current lettuce seems good but is not going to last another week.
A few new additions to the box this week are scalloped squash and yellow Fordhook zucchini. I just usually call the scallops “flying saucer squash”. They all are interchangeable for any squash recipe.
We will also have nectarines in the box this week. We only have 4 trees and they are kinda small. But they are so sweet!
I just checked the mulberry tree and it is getting fruit. The Marine Room gets first crack at these every year but depending on how much they order, you should see them in the box by next week or the week after.
young tender chard
fordhook yellow or regular zucchini
Squash Stir Fry
|ZUCCHINI AND SQUASH STIR-FRY|
2 sm. zucchini, sliced
2 sm. yellow squash, sliced
1 med. onion, sliced
2 tbsp. olive oil
1 tsp. oregano
1 tsp. garlic powder
Salt and pepper to taste
Heat olive oil in a large frying pan. Add onion and saute for approximately 1 minute. Add zucchini, yellow squash and spices. Continue cooking over medium heat until vegetables are crisp tender.
For an added touch, try dropping a handful of jack cheese on top and set a lid on top after turning off the burner. Also, lemon thyme or basil make a nice herb substitute.