We had a flush of zucchini a couple weeks ago. We harvested so much that we were able to donate 80lbs to the local food bank. But now they’ve seemingly dried up. We’ve been able to squeeze by with enough to fill the boxes but nothing like we were expecting.
We planted so much extra this year expecting to being able to donate a large portion to local food banks. We expanded our production by almost an acre, but things are moving along slower than we anticipated. We are trying new water saving irrigation practices this year, which may be partially to blame. That, combined with the dry May and June and unusually hot July, could be another cause. This is the issue with farming. Every year is different. Even if you do the exact same thing you did in the past, that produced huge yields. The next year, the same practices can produce different results. The weather has a huge impact on how successful the garden is each year.
Our hoophouse cucumbers are struggling due to heat stress from July, which has also caused issues with disease and has caused them to stop producing. Our field cucumbers are starting to vine now and should bury us in cucumbers any day now. Fingers crossed.
The tomatoes are also taking a very, very, very long time to ripen this year. We were able to plant them almost a month earlier than usual and the plants are twice as big as they were at the same time in past years. They are covered with so many green tomatoes. But they are not ripening. We are now a couple weeks behind where we were last year on ripe tomatoes. There are a handful ripening but not enough to fill the boxes with. Again baffled by this.
Purple Basil
Purple basil boasts striking dark purple or burgundy leaves. Beyond its visual appeal, purple basil shares the same aromatic and slightly spicy fragrance as its green counterpart, but often carries subtle undertones of citrus or anise. The leaves can be used in a similar fashion to green basil, lending their unique color and flavor to dishes such as salads, pasta, sauces, and pestos.
Storing
In a glass of water: Trim the stems and any leaves that would be under water. Use them first. Place the basil in a glass of water, just like you would with flowers. Store the glass in the refrigerator for up to a week or keep near a window. If you leave it out, you can use the leaves and roots will grow. Change the water every few days. Soon you can plant in a pot and have your own basil plant! Refrigerator: place basil in a plastic bag with a paper towel or cloth to maintain moisture while allowing airflow.
Prep
Rinse. Remove leaves from stems. Chop or use the whole leaf. Eat raw or cooked.
Preserving
Drying: To preserve basil, tie small bundles of basil sprigs together and hang them upside down in a dry, well-ventilated area away from direct sunlight. Allow the basil to dry completely until the leaves are brittle and crumble easily. Once dried, remove the leaves from the stems and store them in an airtight container. This dried basil can be used in various recipes, such as soups, stews, sauces, and marinades, to add a burst of flavor even when fresh basil is not available.
Freezing: Start by blanching the basil leaves quickly in boiling water for about 5 to 10 seconds, then immediately transfer them to an ice water bath to stop the cooking process. Pat dry the blanched leaves and arrange them in a single layer on a baking sheet lined with parchment paper. Place the baking sheet in the freezer until the basil leaves are completely frozen. Once frozen, transfer the leaves to a freezer-safe bag or container and store in the freezer. Frozen basil can be used in sauces, soups, and other cooked dishes.
How to use:
Caprese Salad: layer fresh basil leaves with sliced tomatoes, mozzarella cheese, and a drizzle of olive oil.
Pesto Sauce: Blend fresh basil leaves, garlic, pine nuts, Parmesan cheese, and olive oil to make a vibrant and flavorful pesto sauce. Toss it with pasta, spread it on sandwiches, or use it as a dip.
Bruschetta: Top toasted bread slices with chopped tomatoes, garlic, olive oil, and fresh basil for a delicious bruschetta appetizer.
Pasta and Pizza: Sprinkle chopped or torn basil leaves over pasta dishes or use them as a topping on homemade pizzas.
Soups and Stews: Add fresh basil leaves to soups, stews, and sauces near the end of cooking.
Garnish: Use whole basil leaves as a garnish for various dishes, including salads, sandwiches, and even desserts.
Green beans, also known as string beans or snap beans, are slender, elongated pods that are harvested when young and tender. They have a crisp and crunchy texture with a bright, fresh flavor. Green beans can range in color from vibrant green to yellow, and they are a popular vegetable used in various cuisines worldwide. Whether sautéed, steamed, roasted, or included in salads, stir-fries, or casseroles, green beans provide a satisfying and versatile addition to meals.
Storage
Green beans should be used sooner versus later. Place the unwashed green beans in a bag or a container lined with a dry paper towel to absorb excess moisture. Leave the bag slightly open or use a container with ventilation to allow for some airflow. Store the green beans in the refrigerator's crisper drawer, where they will stay fresh for up to a week. It's best to avoid washing the beans until you're ready to use them, as excess moisture can lead to spoilage.
Prep
These are Blue Lake Stringless beans. That means you only need to remove the stem end to enjoy. Rinse. Eat raw or cooked.
Preserving
Freezing: Blanch the green beans by briefly boiling them in water, then transferring them to an ice bath to cool. Drain well and place the blanched beans in freezer-safe bags or containers. Label and date them before placing them in the freezer. Frozen green beans can be used in various cooked dishes such as soups, stews, and stir-fries.
How to use:
Set or stir-fried: Heat some oil or butter in a pan, add trimmed and prepped green beans, and cook them over medium-high heat until they are tender-crisp. You can season them with garlic, herbs, or spices for added flavor.
Steamed or boiled: Steam or boil green beans until they are just tender. This method helps retain their vibrant green color and crisp texture. You can enjoy them as a simple side dish or toss them with a dressing or vinaigrette.
Salads: Blanch green beans briefly in boiling water and then transfer them to an ice bath to cool. Add the blanched green beans to salads for a refreshing crunch and vibrant color. They pair well with other vegetables, grains, and proteins.
Roasted: Toss green beans with olive oil, salt, and pepper, and roast them in the oven until they are tender and slightly caramelized. Roasting intensifies their flavor and adds a delicious nuttiness.
Casseroles and stir-fries: Incorporate green beans into casseroles, stir-fries, or one-pot meals. They add texture, color, and a fresh taste to these dishes.
Pickled or fermented: Pickle or ferment green beans to preserve them and create tangy and crunchy snacks or condiments.
Green bean tempura: Dip green beans in a tempura batter and deep-fry them until they turn crispy and golden brown. This makes for a delightful appetizer or side dish.
Recipes
Green Beans with Bacon My fave! I like to over cook my beans but Chris likes his on the crisp side. I just remove his early and keep cooking mine.
Lettuce, a leafy green vegetable, is known for its mild and refreshing taste. With its crisp texture and delicate flavor, lettuce offers a light and cooling sensation in the mouth. The leaves are often tender and slightly sweet, accompanied by a subtle hint of bitterness that adds depth to its overall taste.
Prep
Rinse. Remove leaves from the base, chop or add whole leaves. Eat raw or cooked. If the lettuce starts to wilt, you can revive it by soaking the leaves in ice water for a few minutes before patting them dry and using as desired.
Storing
It's best to use it within a few days for optimal flavor. To store it, place unwashed leaves in a perforated plastic bag or a container lined with a dry paper towel to absorb excess moisture. Seal the bag or container loosely to allow for some airflow. Store the bag in the refrigerator's crisper drawer, where it will stay fresh for a few days.
Preserving
Freezing: While lettuce doesn't freeze well on its own, you can use the freezing method for preserving lettuce for cooked dishes or for making soups, stews, or smoothies. Blanche or steam the lettuce briefly, then cool it down quickly in ice water and pat dry before freezing in airtight containers or freezer bags.
How to use:
Salads: Lettuce is a staple ingredient in salads. Use it as a base and layer on other vegetables, fruits, proteins, and dressings to create a refreshing salad.
Wraps and Sandwiches: Replace bread or tortillas with large lettuce leaves to create healthy and low-carb wraps or sandwich wraps. Fill them with your favorite fillings such as grilled chicken, turkey, or veggies.
Burgers and Sandwiches: Add a crisp lettuce leaf to your burgers or sandwiches to provide a crunchy and fresh element. It adds texture and helps balance out the flavors.
Lettuce Cups: Use large lettuce leaves as cups to hold flavorful fillings like stir-fried vegetables, seasoned meats, or grains. This makes for a light and refreshing meal or appetizer.
Soups and Stews: Add shredded lettuce to hot soups or stews just before serving. The lettuce will wilt slightly and add a refreshing touch to the warm dish.
Stir-fries: Toss lettuce leaves into stir-fries at the last minute, allowing them to wilt slightly but still maintain some crispness. They add a fresh and vibrant element to the dish.
Smoothies: Yes, you can even add lettuce to your smoothies!
Mint is a fragrant herb known for its refreshing and cooling properties. It features vibrant green leaves that grow on square stems. Its taste is often described as fresh, aromatic, and mildly sweet with a subtle peppermint or spearmint flavor, depending on the variety. Mint is commonly used in both savory and sweet dishes, including salads, teas, cocktails, desserts, and as a garnish.
Prep
Rinse. Remove leaves from stems, chop or add whole leaves. Eat raw or cooked.
Storing
It's best to use it within a few days for optimal flavor. To store it, wrap the fresh mint in a damp paper towel and place it in a plastic bag. Store the bag in the refrigerator's crisper drawer, where it will stay fresh for a few days.
How to use:
Add it to salads: Tear or chop fresh mint leaves and toss them into green salads or fruit salads for a burst of freshness.
Flavor drinks: Mint leaves are commonly used to flavor beverages such as iced tea, lemonade, or cocktails. Muddle a few leaves in the bottom of a glass before adding the liquid to release the oils.
Infuse water: Place a few fresh mint leaves in a pitcher of water for a refreshing infused water.
Garnish dishes: Sprinkle whole or chopped mint leaves on top of dishes like soups, stews, curries, or roasted vegetables for added flavor and visual appeal.
Summer squash refers to a variety of tender, edible gourds that are harvested during the summer months. They typically have a vibrant, yellow or green skin and a mild, slightly sweet flavor. Summer squash comes in various shapes, including elongated, cylindrical zucchini and round or bulbous varieties like pattypan and yellow crookneck squash. The flesh is tender and succulent, with a delicate texture that holds up well in both raw and cooked preparations.
Prep
Rinse. Eat raw or cooked.
Storing
Handle gently. The skin is thin and fragile. Keep on the counter and use within a week. If you aren't going to use them right away keep in the refrigerator.
Preserving
Freezing: Wash and slice the squash into desired shapes, such as rounds or cubes. Blanch the slices in boiling water for a couple of minutes, then quickly transfer them to an ice bath to cool. Drain well and pat dry. Arrange the slices in a single layer on a baking sheet and freeze until firm. Transfer the frozen slices to airtight freezer bags or containers, removing as much air as possible. Label and date the packages, then store them in the freezer for up to 8-10 months.
Dehydrating: Slice the squash into thin rounds or strips. Arrange the slices on dehydrator trays or a baking sheet lined with parchment paper. Set the dehydrator to the appropriate temperature for vegetables or use the oven on its lowest setting. Dry the slices until they are crisp and brittle. Store the dehydrated squash in airtight containers or resealable bags. Rehydrate the slices in water or broth before using them in recipes.
How to use:
Grilling: Slice the squash into thick rounds or lengthwise strips and brush them with olive oil and seasonings. Grill them over medium heat until tender and slightly charred.
Sautéing: Cut the squash into bite-sized pieces or slices and sauté them in a little olive oil or butter until they are golden brown and tender. You can add herbs, garlic, or other seasonings for extra flavor. Sautéed summer squash can be enjoyed as a side dish, added to pasta, or used as a topping for pizzas.
Roasting: Toss sliced summer squash with olive oil, salt, and pepper, then spread them in a single layer on a baking sheet. Roast in a preheated oven at around 425°F (220°C) for 15-20 minutes or until they are tender and caramelized. Roasted summer squash is a tasty addition to grain bowls, salads, or as a side dish.
Raw in salads: Thinly slice or julienne summer squash and add it to salads for a fresh and crisp texture.
Stuffed squash: Hollow out larger summer squash varieties like zucchini or pattypan and fill them with a stuffing of your choice, such as cooked grains, cheese, herbs, or ground meat. Bake until the squash is tender and the filling is cooked through.
Soups and stews: Add sliced or cubed summer squash to soups, stews, or chili for added flavor and texture. It cooks relatively quickly and absorbs the flavors of the other ingredients.
Spiralized: use a spiralizer to make squash noodles. You can simply sauté the squash noodles in a bit of olive oil or butter until they are tender but still retain some crunch. Top them with your favorite pasta sauce, such as marinara, pesto, or alfredo, and garnish with grated cheese, fresh herbs, or toasted nuts. You can also use spiralized summer squash in salads, stir-fries, or cold noodle dishes.
Sauce base: Summer squash can be used to create a delicious and creamy sauce that pairs well with pasta, grains, or roasted vegetables. Start by slicing the summer squash into small cubes or rounds. Steam or sauté until it becomes tender. Transfer the cooked squash to a blender or food processor and blend it until smooth. Add a splash of broth or dairy of choice, a squeeze of lemon juice, and season with salt, pepper, and herbs like basil or thyme to enhance the flavor. You can also incorporate garlic, onion, or Parmesan cheese for additional depth. Adjust the consistency by adding more broth if needed. Toss the sauce with cooked pasta or drizzle it over roasted vegetables.
Tomatoes, a widely cherished fruit often treated as a vegetable, encompass a remarkable spectrum of colors, sizes, and flavors. Their smooth, glossy exteriors encompass a juicy and fleshy interior, bursting with a sweet and tangy taste. Ranging from vibrant reds to yellows, oranges. Enjoy raw in salads, sandwiches, or salsas, or transformed through cooking into sauces, soups, and stews.
Storing
Keep ripe, uncut tomatoes at room temperature, away from direct sunlight, in a single layer with the stem side up to prevent bruising. If tomatoes are not fully ripe, place them in a paper bag at room temperature to encourage ripening. Once fully ripe, you can transfer them to the refrigerator's vegetable drawer, but allow them to return to room temperature before consuming for optimal flavor. Avoid storing tomatoes in airtight containers, as this can lead to moisture buildup and affect their quality. Use tomatoes within a few days of ripening for the best taste and texture.
Prep
Rinse. Eat raw or cooked.
Preserving
Freezing: Out favorite way to keep them. You can freeze them whole, in halves, or in quarters. Alternatively, puree or make sauces and freeze them in airtight containers or freezer bags. Frozen tomatoes are great for sauces and soups.
Drying: Sun-dry or use an oven or food dehydrator to dry tomatoes. Dried tomatoes can be stored in oil, used as a flavorful addition to dishes, or rehydrated before use.
Tomato paste: Cook down tomatoes into a concentrated paste, then freeze in ice cube trays or store in small containers. These tomato paste cubes can be easily added to recipes.
Preserves and chutneys: Make tomato preserves or chutneys by combining tomatoes with sugar, vinegar, and spices. These can be stored in sterilized jars and enjoyed as a sweet-savory condiment.
Fermenting: Fermented tomatoes can be made into sauces or salsas with a tangy and complex flavor. The fermentation process adds depth to the taste.
Canning: Tomatoes can be canned in the form of whole, crushed, or diced tomatoes, or as tomato sauces and pastes. The canning process involves blanching, peeling, and packing the tomatoes into sterilized jars, then processing them in a water bath or pressure canner according to recommended guidelines.
How to use:
Fresh in salads: Chop or slice tomatoes and incorporate them into salads for a burst of juicy flavor. Pair them with ingredients like fresh mozzarella, basil, cucumbers, and balsamic vinaigrette for a classic Caprese salad.
Sandwiches and wraps: Add sliced tomatoes to sandwiches, wraps, and burgers.
Sauces and salsas: Tomatoes are the base for many sauces and salsas. Use them to make classic marinara, pasta sauces, or chunky tomato salsas for tacos and chips.
Soups and stews: Tomatoes form the foundation of comforting soups and stews. Try them in tomato soup, gazpacho, or hearty vegetable stews.
Grilled and roasted: Grill or roast tomatoes to bring out their natural sweetness and depth of flavor. Grilled tomatoes can be served as a side dish, while roasted tomatoes can be used in sauces, spreads, or as a topping.
Stuffed tomatoes: Hollow out larger tomatoes and stuff them with fillings like rice, quinoa, or ground meat for a delicious and satisfying dish.
Tomato-based drinks: Blend tomatoes into fresh juices or use them as a base for cocktails like Bloody Marys.
Baked goods: Incorporate sun-dried or chopped tomatoes into baked goods like bread, muffins, or savory tarts.
Snacking: Enjoy cherry or wedged tomatoes as a healthy and convenient snack on their own or paired with hummus, cheese, or crackers.
Meal Ideas
Minty Green Bean Salad: Toss blanched green beans with fresh mint leaves, crisp lettuce, and a light vinaigrette.
Grilled Summer Squash and Green Beans: Grill summer squash and green beans with a hint of basil for a tasty side dish.
Bacon Basil-Wrapped Shrimp: Wrap shrimp with bacon and basil leaves and grill them for a flavorful appetizer.
Lettuce Wraps with Minty Chicken: Create lettuce wraps with grilled chicken, mint leaves, and a drizzle of tangy sauce.
Mint and Basil Pesto Pasta: Make a vibrant pesto using basil and mint to toss with cooked pasta.
Summer Squash and Green Bean Stir-Fry: Sauté summer squash, green beans, and mint with garlic and soy sauce.
Lettuce and Basil Caprese Salad: Combine lettuce, fresh basil, and tomatoes with mozzarella and a balsamic glaze.
Mint and Basil Marinated Grilled Pork: Marinate pork in a mixture of mint, basil, and lemon before grilling.
Minty Green Bean Sauté: Sauté green beans with minced mint and a squeeze of lemon juice.
Stuffed Summer Squash: Fill hollowed-out summer squash with a mixture of cooked green beans, basil, and cheese.
Basil and Mint Rice: Cook rice with chopped basil and mint for a fragrant and flavorful side dish.
Grilled Lettuce with Summer Squash: Grill lettuce and summer squash slices, then drizzle with a mint-infused dressing.
Mint and Basil Lemonade: Make a refreshing lemonade with fresh mint and basil leaves.
Lettuce, Green Bean, and Summer Squash Salad: Create a hearty salad by combining lettuce, blanched green beans, and roasted summer squash.
Minty Green Bean and Potato Hash: Sauté green beans with mint and toss them with roasted baby potatoes.
Basil and Mint Infused Oil: Make your own herb-infused oil using basil and mint to drizzle over dishes.
Minty Lettuce and Green Bean Wraps: Wrap blanched green beans and mint with large lettuce leaves for a light appetizer.
Grilled Summer Squash and Basil Quesadillas: Fill tortillas with grilled summer squash, fresh basil, and cheese for a quick meal.
Basil and Mint Chicken Skewers: Thread marinated chicken, basil, and mint onto skewers and grill to perfection.
Summer Squash and Mint Soup: Blend cooked summer squash with mint for a creamy and refreshing soup.
Summer Garden Salad: Create a refreshing salad by combining crisp lettuce, blanched green beans, and fresh basil leaves. Add cherry tomatoes and a drizzle of balsamic vinaigrette. Top with torn mint leaves for an extra layer of flavor.
Grilled Summer Vegetable Platter: Grill slices of summer squash and whole green beans until charred and tender. Arrange them on a platter with fresh tomato slices. Sprinkle with chopped basil and mint leaves and finish with a drizzle of olive oil.
Minty Tomato and Summer Squash Pasta: Toss cooked pasta with sautéed summer squash, fresh tomato chunks, and minced mint leaves. Finish with a sprinkle of grated Parmesan and torn basil.
Lettuce Wraps with Tomato and Basil Salsa: Make lettuce wraps filled with a zesty tomato and basil salsa. Add blanched green beans for crunch and freshness. Serve as a light appetizer or a snack.
Mediterranean Quinoa Bowl: Create a quinoa bowl with sliced summer squash, halved cherry tomatoes, and blanched green beans. Top with chopped fresh basil and mint. Drizzle with a lemon-olive oil dressing and add feta cheese for extra flavor.
