- 2 pounds Sugar Snap Peas – CO
- 2 Beefsteak Tomatoes – PF
- 1 head Hornet Lettuce – CO
- 1 quart Ranier Cherries – PF
- 1 bunch Green Kale – CO
- 1 Eggplant – PF
- 1 English Cucumber – PF
- 1 bunch Basil – CO
Well here we are, barreling down on the 4th of July and already well into(as Farmer Dave has taken to saying) one of the nicest Augusts I’ve ever seen. So we, and most everyone else in the valley, are irrigating just as fast as we can, and hustling to fit the rest of our summer fieldwork in between rounds of water.
If, by some odd chance, your sugar snap peas actually last long enough to reach your kitchen you could saute them in a little oil with some garlic, and/or ginger(if you have them) don’t cook them too long, just until slightly tender, and sprinkle them with a little salt when you serve them.
Apologies for the short update, our resident chardmonger is otherwise engaged this week.