There's a LOT of standing water out there! To think last year we were having a drought at this time. We did manage to plow up most of the fields, laid plastic on mounds with irrigation drip tape underneath. The mounds are helping keep the plants out of the water. I finished transplanting 30 varieties of tomatoes, 10 types eggplants, and lots of sweet peppers (with a few hot peppers for flavor). 1/2 the snap beans are planted (yellow wax, French fillet, green Italian, etc) and well as 1/2 the cucumbers (Persians, Asians, etc). Hoping that I can start harvesting by mid-July - you never know with this year's crazy weather!
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The rain made harvest a little difficult and there'll be sand in your greens, just rinse carefully with cold water (as always). I'm hoping to start deliveries at 2pm at the Hyde Park Art Center and will be heading north from there. Hoping to end up at the Hideout by 4-5pm.
In the boxes this week:
baby Swiss Chard
baby mustard greens
bok choy (some may have bolted in the heat but still great in stir-frys)
green onions
green garlic (scapes next week?)
radishes
I usually just steam my summer veggies but stuff like the Swiss chard is delish in risotto. I add a little feta at the end as they can take the stronger flavor. Lots of green garlic, which you can still use to make pesto, flavor soups, add to salads, etc. Tip: chop them up and freeze them. Add them to soup stock next winter.
Radishes? Make a quick pickle. Chop off the greens and bottoms, cut an X halfway down the radish, put in a lidded glass jar, add 1-2 tablespoons of salt, shake. The radishes will start to "sweat" from the salt and make their own brine. Ready in 20 minutes! It keeps well in the fridge for @ a week. There'll be more radishes for a few more weeks and this is one of my favorite snacks in hot weather. Radish tops are edible! http://allrecipes.com/recipe/radish-top-soup/detail.aspx
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