- 2 hallets Blueberries – CO
- 2 Beefsteak Tomatoes – PF
- 1 bunch Basil – CO
- 2 pounds Summer Squash -CO
- 1 bunch Cylindra Beets – CO
- 1 English Cucumber – PF
- 2 pounds New Red Potatoes – CO
- 1 1/2 pounds Sugar Snap Peas – CO
Well, it looks like we’re back to plain-old regular summer after a bout of the hard stuff, and we’re deep in to those summer crops too. Blueberries are on, tomatoes are going strong. The beets are big and beautiful, snap peas are here for one last week and we even have a few new potatoes for you, our loyal subscribers.
We’re irrigating like clockwork and sowing cabbage transplants like they’re going out of style—ha! If there’s one thing cabbage doesn’t need to worry about, it’s going out of style. Have to be in style before you can go out of it.
As things cool off this week and you find yourselves looking for some stouter fare, consider roasting off those new potatoes and sugar snap peas and finishing them in a cream sauce. There’s a lot of poetic waxing there, but keep scrolling, you’ll get to the recipe, and it’s solid.
If cream sauce sounds too heavy for mid-July, bank that recipe and pivot ‘round this blueberry-basil–cilantro–cucumber axis for a time. If these recipes don’t turn you into some transluscent, shimmering, halcyon creature of sunlight and water, nothing will.