Wow, it’s hot and smoky again. The hot temps have caused the lettuce to bolt and turn bitter. We have more in the pipeline, but it may be a few weeks until it’s ready and hopefully no more hot weather.
We’re have cucumbers now. We have noticed that some are a bit bitter. This is caused by the fluctuations in temps. This usually happens with the first couple rounds of cucumbers. If you have had a bitter cucumber, we are so sorry! If you notice they are bitter you can cut the ends off and peel them and that should help. Hopefully going forward they won’t be bitter.
There are small beans forming on our bush beans, so hopefully in a week or so beans will start showing up the boxes. Also, the carrots are just about ready.
The hot and dry weather is also causing us to have quite an issue with flea beetles. They put little holes in the leaves of cabbages and other brassicas. We treat with organic sprays. They work somewhat but are not super effective. We try to rinse and get the bugs out, but you may find a few buried deep down inside the cabbages.
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.
Chinese cabbage is a leafy vegetable with crisp, green to white leaves. It has a mild and slightly sweet flavor, reminiscent of regular cabbage but milder and more delicate. The leaves are tender and have a pleasant crunch when raw, making them versatile for salads and wraps. When cooked, Chinese cabbage softens and absorbs flavors well, making it a popular choice for stir-fries, soups, and stews. With its subtle flavor and versatile texture, Chinese cabbage is a staple in many Asian cuisines and is a delicious addition to a variety of dishes.
Prep
Rinse. Remove leaves from the base, chop or add whole leaves. Eat raw or cooked. If the leaves start 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
Keep the cabbage whole or chop it into smaller pieces if desired. Next, place it in a plastic bag with a paper towel or cloth to maintain moisture while allowing airflow. Alternatively, you can store it in the crisper drawer of your refrigerator. Chinese cabbage can stay fresh for up to a week when stored properly. Avoid washing the cabbage before storing, as moisture can speed up spoilage. Remember to check on it regularly and discard any leaves that show signs of decay.
How to use:
Stir-fries: Chinese cabbage works well in stir-fries. Cut the cabbage into thin strips or bite-sized pieces and stir-fry it with your choice of protein, such as chicken, beef, or tofu, along with other vegetables and seasonings. The cabbage adds a mild, slightly sweet flavor and a pleasant crunch to the dish.
Soups and stews: Chinese cabbage is a great addition to soups and stews. Add it to hot broths along with other vegetables, noodles, and proteins. The cabbage will soften slightly while retaining its texture and impart a delicate flavor to the soup.
Salads: Chinese cabbage can be used as a base for refreshing salads. Shred or chop the cabbage finely and combine it with other vegetables, such as carrots, cucumbers, and bell peppers. Toss with your favorite dressing and enjoy.
Kimchi: Nappa cabbage is normally used but Chinese cabbage is a great ingredient in making kimchi, a traditional Korean fermented side dish. It is typically sliced, salted, and mixed with spices, garlic, ginger, and other ingredients, then left to ferment for a period of time. The resulting kimchi is flavorful and tangy, with a slight heat.
Wraps and rolls: Use the large, outer leaves of Chinese cabbage as wraps for filling, you can use rice paper too for a sturdier wrap. Fill the leaves with your choice of fillings, such as grilled chicken, shrimp, or vegetables, and roll them up tightly.
Cilantro, also known as coriander or Chinese parsley, is a pungent and herbaceous leafy herb that is widely used in various cuisines around the world. It features delicate, feather-like leaves with a vibrant green color. Cilantro possesses a distinctive flavor profile characterized by a fresh and citrusy taste with hints of sweetness and a subtle peppery undertone. Its aroma is reminiscent of a blend of parsley, citrus, and earthy notes. Cilantro is a versatile herb that adds a bright and refreshing element to dishes such as salsas, salads, curries, soups, and marinades. It is particularly renowned for its presence in Mexican, Indian, Thai, and Middle Eastern cuisines.
Storing
In a glass of water: Trim the stems and any leaves that would be under water. Use them first. Place the cilantro 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.
Refrigerator: Place cilantro in a plastic bag with a paper towel or cloth to maintain moisture while allowing airflow.
Parts
Leaves: The most commonly used part of cilantro is its leaves. Finely chop the leaves and use them as a garnish for soups, stews, curries, and salads. They add a fresh and citrusy flavor to dishes.
Stems: Cilantro stems have a similar flavor to the leaves and can be used as a replacement in recipes where the texture is not a concern. Finely chop the stems and use them in marinades, sauces, and dressings. They can also be added to stir-fries or sautés for extra flavor.
Roots: Cilantro roots have a more intense flavor than the leaves and stems. Wash the roots thoroughly and use them as a flavoring agent in Thai, Vietnamese, and other Asian cuisines. They are particularly popular in curry pastes, marinades, and sauces. They should be cooked.
How to use:
Fresh garnish: Sprinkle chopped cilantro leaves over soups, stews, curries, salads, and tacos as a colorful and aromatic garnish.
Salsas and dips: Blend cilantro with tomatoes, onions, jalapeños, lime juice, and other ingredients to make a flavorful salsa. You can also add cilantro to guacamole, hummus, or yogurt-based dips for a zesty twist.
Chimichurri sauce: Make a classic chimichurri sauce by combining cilantro, parsley, garlic, red wine vinegar, olive oil, and red pepper flakes. This tangy and herbaceous sauce is perfect for marinating and drizzling over grilled meats, roasted vegetables, or as a dip for bread.
Dressings and marinades: Add chopped cilantro to homemade salad dressings or marinades to infuse them with a fresh and herbaceous flavor.
Asian and Mexican cuisine: Cilantro is a staple in many Asian and Mexican dishes. Use it in Thai curries, Vietnamese spring rolls, Mexican salsas, or as a topping for tacos, enchiladas, or quesadillas.
Rice and grain dishes: Stir chopped cilantro into cooked rice, quinoa, or couscous for added freshness and aroma.
Herb-infused oils and butters: Blend cilantro with olive oil or butter to create flavorful herb-infused condiments. These can be used for cooking, drizzling over roasted vegetables, or spreading on bread.
Cilantro-lime dressing: Make a tangy and zesty dressing by blending cilantro, lime juice, garlic, honey, olive oil, and a pinch of salt and pepper. This dressing pairs well with salads, grilled chicken, or seafood.
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.
Mint
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.
Oregano has a strong and aromatic flavor with warm and slightly bitter undertones. The taste can be described as pungent, earthy, and slightly peppery. The aroma of oregano is also quite distinctive, reminiscent of a mixture of mint, thyme, and woodsy notes. The flavor of oregano pairs well with tomato-based dishes, grilled meats, roasted vegetables, and Mediterranean cuisine in general.
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 oregano 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.
Preserving
Drying: tie small bundles of oregano sprigs together and hang them upside down in a dry, well-ventilated area away from direct sunlight. Once the leaves are completely dry and brittle, remove them from the stems and store them in an airtight container.
Freezing: strip the leaves from the stems, wash and dry them thoroughly, and place them in a freezer bag or an airtight container. Keep the container in the freezer and use as needed. Frozen oregano may lose some of its texture but will retain its flavor.
How to use:
Seasoning for meats: Sprinkle oregano on grilled or roasted meats, such as chicken, lamb, or beef.
Pasta sauces: Add oregano to tomato-based pasta sauces for a savory and aromatic note. It pairs well with tomatoes and garlic.
Pizza topping: Sprinkle oregano over your homemade or store-bought pizza for a classic herbaceous flavor.
Marinades and dressings: Incorporate oregano into marinades for chicken, fish, or vegetables, or use it in homemade salad dressings for an extra layer of flavor.
Roasted vegetables: Toss chopped vegetables, such as potatoes, carrots, or zucchini, with olive oil, salt, pepper, and a sprinkle of oregano before roasting in the oven.
Mediterranean dishes: Oregano is commonly used in Mediterranean cuisine. Use it in Greek or Italian dishes, like Greek salads, tzatziki sauce, or tomato-based sauces for pasta or lasagna.
Herbed butter or oil: Mix finely chopped fresh oregano with softened butter or olive oil, and use it as a spread for bread or as a flavor enhancer for cooked vegetables.
Infused vinegar: Add dried oregano to vinegar, such as red wine vinegar or apple cider vinegar, and let it infuse for a few weeks. Use the infused vinegar in dressings or as a condiment.
How to use blossoms
Garnish: Use oregano blossoms as a beautiful and aromatic garnish for salads, soups, stews, pasta dishes, or roasted vegetables. They add a pop of color and a subtle oregano flavor to your presentation.
Infused oils and vinegars: Add oregano blossoms to a bottle of olive oil or vinegar and let them infuse for a few weeks. The resulting infused oil or vinegar can be used to enhance the flavor of dressings, marinades, or as a drizzle over dishes.
Herbed butter: Mix finely chopped oregano blossoms into softened butter along with other herbs, such as parsley or thyme. Spread the herbed butter on bread, melt it over grilled meats or vegetables, or use it to flavor mashed potatoes.
Seasoning blends: Dry oregano blossoms and grind them to a powder. Use this homemade oregano seasoning to add flavor to your dishes, such as sprinkling it over pizzas, roasted vegetables, or grilled meats.
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.
Greek-Inspired Salad: Combine sliced cucumbers, shredded Chinese cabbage, and chopped fresh basil and mint leaves in a bowl. Crumble feta cheese on top and drizzle with a lemon and oregano vinaigrette. Toss to combine and enjoy a refreshing salad.
Zucchini and Basil Pasta: Cook your favorite pasta according to package instructions. While the pasta is cooking, sauté sliced zucchini in olive oil until tender. Toss the cooked pasta with the sautéed zucchini, chopped fresh basil leaves, minced garlic, and a drizzle of extra virgin olive oil. Season with salt and pepper to taste, and sprinkle some grated Parmesan cheese on top.
Thai Cucumber Salad: Thinly slice cucumbers and toss them with chopped cilantro leaves, fresh mint leaves, and shredded Chinese cabbage. In a separate bowl, whisk together lime juice, soy sauce, honey, and a touch of sesame oil. Pour the dressing over the salad and toss to combine. Garnish with chopped peanuts or sesame seeds.
Zucchini and Mint Soup: Sauté diced zucchini and chopped fresh mint leaves in a pot with some butter or olive oil. Add vegetable or chicken broth and bring to a simmer. Cook until the zucchini is soft, then blend the mixture until smooth. Season with salt and pepper to taste and serve the soup hot, garnished with a few fresh mint leaves.
Grilled Herb-Marinated Chicken: Make a marinade using chopped basil, cilantro, and oregano leaves, along with minced garlic, lemon juice, olive oil, salt, and pepper. Marinate chicken breasts in the mixture for at least 30 minutes. Grill the chicken until cooked through and serve it with grilled zucchini on the side. Sprinkle some fresh herbs on top for an extra burst of flavor.
