It’s corn 🌽!! We’ve got sweet corn. We’ve tried a bunch, it’s super sweet all the ears we’ve tried are perfect so hopefully everybody’s corn is perfect too!
It’s so hot again! Not only is this weather awful to live and work in it’s also so hard on the plants. we just finally recovered from the last hot spell. The lettuce was finely perfect and ready to harvest. It still looks ok but it may be bitter? We’ve tasted quite a bit of it and only a few leaves seem to be bitter.
In the hoophouse the temperature got up to almost 120. The cucumbers in there have been struggling with a disease that we haven’t had in the past. It’s called the cucumber mosaic virus. It’s incurable and the only way to avoid it is grow resistant varieties which we haven’t had to worry about in the past, but moving forward, we will have to grow resistant varieties. It isn’t harmful to humans, but it does make the plants look bad and produce cucumbers that are irregular and it causes the plants to shut down. That combined with the super hot heat has basically killed off all the cucumbers in the hoophouse. Hopefully the heat didn’t stunt or hurt the field cucumbers, they are on their way to producing. We should see more cucumbers that we can deal with in the next few weeks.
The tomatoes have started to ripen, and we’ve included as much as we can that’s ripe in the bags. Hopefully the heat’s done for the year and we have a nice comfortable warm rest of the summer and early fall!
Basil
Basil is a highly aromatic herb with a distinct and vibrant flavor. Its leaves are glossy and bright green or purple, and they have a slightly sweet and peppery taste with hints of mint and cloves. Basil is known for its strong fragrance, which is both herbaceous and slightly floral. The scent of basil is often associated with Mediterranean and Italian cuisine, where it is widely used.
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.
Corn on the cob is a quintessential summer treat, featuring tender, sweet kernels tightly nestled on a round cob. With a vibrant golden hue, each cob boasts a delightful mix of flavor and texture. Grilled, boiled, or steamed, corn on the cob exudes a satisfying crunch and bursts of sugary juice with every bite. Often adorned with a drizzle of butter, a sprinkle of salt, and a touch of herbs.
Storing
To ensure the best flavor and texture, it's recommended to use fresh corn on the cob right away. If you plan to wait, store the corn in a cool, well-ventilated place. Avoid exposing it to direct sunlight or high temperatures, as this can cause the kernels to dry out and lose their sweetness. If the husks are still intact, they can help protect the corn. If not, you can wrap the corn in a damp paper towel and place it in a plastic bag to prevent moisture loss. Using fresh corn promptly will provide you with the optimal taste and crunch that this seasonal delight offers.
Prep
Remove husks, unless you are grilling. Cook on the cob or remove the kernels.
This is our favorite tool to remove the kernels! Works great when raw or cooked.
Preserving
Freezing: Start by blanching the corn in boiling water for a few minutes, then quickly transferring it to an ice bath to cool. Once cooled, cut the kernels off the cob and pack them into airtight freezer bags or containers. Label and date them before placing them in the freezer. Frozen corn can be used in soups, stews, casseroles, or as a side dish.
How to use
Grilled: Keep the husks on or brush the corn with a bit of oil and season with salt and pepper, then grill it over medium heat, turning occasionally, until the kernels are slightly charred and tender. Serve with butter and your favorite seasonings.
Boiled or steamed: Cook the corn by boiling it in a large pot of salted water for about 3-5 minutes or until the kernels are tender. Alternatively, steam the corn for a similar amount of time. Serve with butter, salt, and other toppings.
Buttered and seasoned: After cooking, slather the corn with butter and sprinkle it with a variety of seasonings like chili powder, paprika, garlic powder, or grated Parmesan cheese for added flavor.
Mexican-style: Spread a mixture of mayonnaise, lime juice, and chili powder over the cooked corn, then roll it in crumbled cotija cheese for a popular Mexican street food-style treat.
Corn salads: Cut the kernels off the cooked corn and use them in salads. Mix them with other vegetables, herbs, and a tangy vinaigrette for a refreshing side dish.
Corn chowder: Use corn kernels to make a creamy corn chowder by simmering them with onions, potatoes, broth, and cream.
Corn relish: Create a flavorful corn relish by combining cooked corn kernels with chopped bell peppers, onions, vinegar, and seasonings. Use it as a topping for burgers, hot dogs, or grilled meats.
Cornbread: Incorporate corn kernels into cornbread batter for a delightful texture and bursts of sweetness.
Salsas and dips: Blend corn kernels with other ingredients like tomatoes, onions, and herbs to create delicious salsas and dips for chips or tacos.
Cucumbers
Cucumbers are a crisp and refreshing vegetable with a mild, subtly sweet flavor. They have a high water content, which gives them a hydrating and cooling quality. The flesh of cucumbers is pale green and juicy, with a crisp texture. They are commonly enjoyed fresh in salads, sandwiches, and wraps, or sliced as a refreshing snack.
Storing
Please refrigerate.
Prep
Rinse. Eat raw or cooked.
Preserving
Pickling: To make refrigerator pickled cucumbers, start by washing and thinly slicing the cucumbers. Place the cucumber slices in a clean, sterilized jar or container. In a separate bowl, combine equal parts of water and vinegar (such as white vinegar or apple cider vinegar) along with salt and sugar to taste. Stir until the salt and sugar dissolve completely. You can also add spices like dill, garlic, mustard seeds, or red pepper flakes for extra flavor. Pour the vinegar mixture over the cucumber slices, making sure they are fully submerged. Place a lid or cover on the jar and refrigerate for at least 24 hours to allow the flavors to develop. The pickled cucumbers will keep well in the refrigerator for up to a few weeks, and they can be enjoyed as a tangy and refreshing snack or used as a topping for sandwiches, salads, or tacos.
How to use
Fresh in salads: Cucumbers add a crisp and refreshing element to salads. Simply slice or dice them and toss them with other vegetables, greens, and your favorite dressing.
Cool and refreshing snack: Slice them into rounds or sticks and enjoy them plain or with a dip like hummus or tzatziki.
Cucumber sandwiches: Make a classic cucumber sandwich by layering thin cucumber slices on bread spread with cream cheese or butter. Add a sprinkle of salt and pepper for extra flavor.
Gazpacho or cold soups: Blend cucumbers with other ingredients like tomatoes, peppers, and herbs to make a refreshing gazpacho or chilled cucumber soup.
Pickles: Turn cucumbers into pickles by soaking them in a brine solution with vinegar, water, salt, and spices. Allow them to marinate for a few days to develop the desired flavor. more info above.
Sushi rolls: Use cucumber slices as a filling in homemade sushi rolls for a crunchy texture and refreshing taste.
Cucumber water: Infuse water with cucumber slices for a refreshing and hydrating beverage. Add mint leaves or lemon slices for extra flavor.
Cucumber cocktails: Blend cucumber slices with your favorite fruits and herbs to make refreshing cocktails or mocktails.
Cucumber salsa: Dice cucumbers and mix them with tomatoes, onions, jalapeños, cilantro, and lime juice to create a flavorful salsa.
Cucumber noodles: Spiralize or julienne cucumbers to create "noodles" and use them as a base for salads or as a lighter alternative to pasta in dishes like cold sesame cucumber noodles.
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.
Green bean leaves have a mild and slightly grassy flavor with a hint of nuttiness. The taste is often compared to that of spinach or other leafy greens. The leaves have a tender texture, especially when young, and they can be slightly chewy when cooked. Bean leaves can be consumed raw in salads or used in cooked dishes, such as stir-fries, soups, or stews. They absorb flavors well from other ingredients and seasonings, making them a versatile addition to various culinary preparations.
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, 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: strip the leaves from the stems, and start by blanching them. Bring a large pot of water to a boil and prepare an ice bath. Submerge the leaves in the boiling water for about 1 minute, then quickly transfer them to the ice bath to cool rapidly. Drain the leaves thoroughly and pat them dry. Arrange the blanched and dried leaves in a single layer on a baking sheet and freeze until firm. Transfer the frozen leaves to airtight freezer bags, removing as much air as possible, and seal. Label the bags with the date and store in the freezer for up to 6 to 8 months. Thaw the frozen leaves in the refrigerator before using them in cooked dishes.
Soups and stews: Add green bean leaves to vegetable soups or stews for added nutrition and flavor. They can be added towards the end of cooking, as they cook relatively quickly.
Salad greens: Use green bean leaves as an alternative or addition to traditional salad greens. Combine them with other fresh vegetables, herbs, and a vinaigrette dressing for a refreshing salad.
Wraps and rolls: Use green bean leaves as a wrapper for spring rolls or stuffed rolls. Fill them with a combination of vegetables, protein, and your choice of sauce for a flavorful appetizer or snack. With smaller leaves this might look more like a scooped filling on a leaf. Kinda like cheese on crackers.
Blanched and seasoned: Blanch green bean leaves in boiling water for a minute or two until they turn bright green. Drain and toss them with olive oil, lemon juice, salt, and pepper for a quick and healthy side dish.
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!
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.
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.
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
Corn and Tomato Salad: Create a simple salad with fresh corn kernels, diced tomatoes, and torn basil leaves. Add a light vinaigrette and serve over a bed of lettuce.
Grilled Vegetable Skewers: Thread green beans, summer squash, and corn on skewers, grill, and serve over a bed of lettuce. Top with a basil dressing.
Lettuce Wraps with Corn Salsa: Make lettuce wraps filled with a refreshing corn and tomato salsa. Add diced cucumbers for extra crunch.
Tomato and Basil Pasta: Toss cooked pasta with diced tomatoes, fresh basil, and a drizzle of olive oil. Top with shaved Parmesan.
Cucumber, Tomato, and Basil Salad: Combine sliced cucumbers, diced tomatoes, and chopped basil for a refreshing side salad.
Grilled Corn and Summer Squash Tacos: Grill corn and summer squash, then use them as fillings for soft tacos. Top with a salsa made from diced tomatoes and basil.
Tomato and Basil Bruschetta: Top toasted bread with diced tomatoes, chopped basil, and minced garlic for a classic appetizer.
Grilled Vegetable Panini: Grill slices of summer squash and eggplant, then layer them with sliced tomatoes, basil leaves, and mozzarella in a panini press.
Corn and Basil Fritters: Make fritters using fresh corn kernels and chopped basil. Serve with a side of mixed lettuce.
Chilled Cucumber and Basil Soup: Blend cucumbers with basil, yogurt, and a splash of lemon juice for a refreshing summer soup.
Basil Pesto Green Beans: Blanch green beans and toss them with a homemade basil pesto.
Corn, Tomato, and Summer Squash Salad: Mix cooked corn, diced tomatoes, and sliced summer squash with a light dressing. Serve over a bed of lettuce.
Cucumber and Green Bean Salad: Combine blanched green beans and sliced cucumbers. Top with chopped basil and a zesty vinaigrette.
Summer Squash and Tomato Galette: Make a rustic galette with sliced summer squash and tomatoes, topped with shredded basil.
Grilled Corn and Green Bean Salad: Grill corn and blanched green beans, then toss with diced tomatoes and basil. Drizzle with balsamic vinaigrette.
Cucumber, Tomato, and Summer Squash Noodles: Spiralize cucumbers and summer squash, then toss with diced tomatoes and a light basil dressing.
Lettuce Cups with Corn and Basil Rice: Fill lettuce cups with cooked rice mixed with fresh corn and chopped basil.
Caprese Salad with Corn: Create a twist on the classic Caprese salad by adding fresh corn kernels to the mix of tomatoes, mozzarella, and basil.
