Independence Days #60

This is definitely turning out to be a hot and heavy summer. The temps soared again this week, and while work at the farm wasn't too bad, by the time my baking days rolled around, I was glad to get most of the oven work out of the way early in the day.

But oh! am I exhausted!

Still, can't let that stop me from getting a few things done...

1. Plant something: Started seeds for bunching onions, zucchini, beets, kohlrabi at the OEFFA Male's farm.

2. Harvest something: Red clover blossoms, lambs quarters at the Farm; bunching onions, basil at the OEFFA Male's farm; chard, cucumbers, tomatoes, broccoli, basil, dill, anise hyssop, celery at the fabulous Jen's; oregano at the Renaissance Man's garden.

3. Preserve something: Dried lemon verbena, rosemary, red clover blossoms, anise hyssop, oregano; froze green beans.

4. Reduce waste (Waste not): Gave away a LOT of cucumbers since I can't eat them all! Also thawed a loaf of bread from the freezer and ate that, freeing up a little more freezer space.

5. Preparation and storage (Want not): Picked up bulk order of cheese from Abbe of Lucky Penny Creamery; restocked on milk, butter, cheese for baking.

6. Build local food systems: Weeded the garden beds at the Farm; worked at the OEFFA Male's farm three days; shared cucumbers with My Wonderful Parents and other friends; "paid" the fabulous Jen for services rendered with fresh bread; baked for market.


7. Eat the food: Sliced cucumbers; spicy peanut noodles with pac choi and beans; hash browns with chard; Greek salad; haydari; cooked cabbage and onion; peaches on ice cream; lemon verbena iced "tea"; herbed chèvre with pita.

What fresh garden delights are you enjoying these days?