Week 5 already! Summer is going fast!
We took a few pictures from 3 of our gardens today. Interesting to see the production is in all stages even in the middle of July. So as soon as a row has been harvested, something else get planted or transplant into it.
In the pictures, you can see the newly transplanted brocoli right beside the full grown one. The beds that look empty are our freshly planted carrots, and hopefully Rutabaga, might be to late?! To grow lots of veggies on a intensive scale, succesive planting is one of the keys, that and lots of weeding. :)
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| Baby broccoli planted in landscape fabric |
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| Soon to be carrots |
This week in your basket:
Purple Gobe Turnips: Great roasted, in soups, stews or grated on salads.
Sugar Snap Peas: Super good snack, these are the ones you can eat the whole pod.
Dill: Cutting that dill today made me crave a good potato salad but it's also great for seafood, especially salmon. Dill will keep for a week or 2 in the fridge (in a close plastic bag), but if you feel like this bunch is too big, you can easily freeze some and use it later. I'm sure Duncan will make a great Dill/Ceaser dressing.
Beets: No need to peel these fresh beets, the skin is just as good at the rest. The greens are also good to eat on these. If you feel like something different for the hot summer days, try something like this salad to go with your dill beets, feta and dill salad
Romaine lettuce: Crunchy and delicious as always
Green onions: Did you miss them last week? Remember they are good raw in salad or sandwiches but they also can be throw in to give some taste to any meat or fish you are cooking and they are great in scrabbles eggs.
Carrots: Snack time! or soup maybe? or grated in your salad... So many options with this sweet treat. We love them roasted in a pan in butter on the bbq, and you can add your turnips too!
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