The tomatoes are just beginning! This week you will get a taste of Sungold, Sweet Treats and Goldie tomatoes. Yum! Cucumbers also are just beginning to really start producing and this week and you will have the option to try one of four varieties; the classic slicer or pickler, as well as a Japanese variety akin to the long slender English cukes that are so popular in stores now, or lemon cukes, which are round, yellow, and citrusy.
Last week while weeding the watermelons, we noticed some football sized ones that are slowly ripening up. We also have peppers coming along soon too. We planted our winter beds of carrots and beets and are beginning to seed our winter kale. Now is the time to keep picking the summer crops and start preparing for fall. Summer must really be here!
Veggies this week:
· Cucumbers! Picklers, Japanese, Slicers or Lemon
· Zucchini, Broccoli or Cabbage
· Fingerling potatoes, Banana and Rose Finn
· Head Lettuce or Rainbow Chard
· Fresh Onions
· Green or Wax Beans
· Assorted Cherry Tomatoes
· Jalepeno peppers (if available)
Green Bean Foogath
2 TBS oil
½ tsp brown mustard seeds
1 small onion, chopped
Pinch of cayenne pepper
½ bay leaf, crumbled
2 cups sliced green beans
½ tsp salt
¼ cup unsweetened coconut chips or flakes
3 TBS water
Heat oil and add mustard seeds. When they crackle and pop like popcorn, add onion and fry until golden. Add cayenne pepper and bay leaf. Cook for a minute, and then put in green beans, salt, coconut and water. Stir Well. Simmer for about 10 minutes until beans are cooked to your desired amount of done-ness.