Tuesday, July 8, 2014

week 6

In one bag: Fresh Garlic Eggplant
Wax Beans Yellow Crookneck Squash
In the other bag: Lettuce Tomatoes!
Celery Oregano Basil

Every season is different. I'm not sure how it happened, but this year we have managed to harvest eggplant before the cucumbers come in. The cukes are really getting close (can you tell I like cucumbers? I'm picky, but I really like cucumbers.), but aren't quite there yet. We did a serious weed-a-thon around the sweet peppers and eggplant and were fairly amazed to find so many beauties ready to harvest. We were also amazed to find a lot of eggplant remnants that had been eaten by something! That's a new one, too. Lots of critters like tomatoes, and there are signs that they are eating them as well, but WOW did they chow down on some pretty purple fruit. Hopefully now that the weeds are down whoever is doing the chewing will not feel quite so free to continue. I've tried to not include any fruits with more than a toothy blemish on them.

Anyway – there's still enough to share, and probably will be next week, too. Also, the beans may turn green, and there might even be carrots along with the cukes.

The gardens are just sparkling beautiful right now. There are still a few too many weeds, but I don't think we've ever had such a lovely melon bed, and the cantaloupes are really plumping up nicely. Potatoes are dying back and will be ready to dig very soon. This is the time of year when everything just grows!

We're pleased with the summer squash crop for more than just its abundant beauty. This round of squash came from seed we saved last year, and it was quite a process. We weren't sure it was not crossed with patty pan or zucchini, which were growing nearby. Paul was diligent about taping the blossoms shut, and it paid off. Only one out of 25 plants produced “off-type” fruits. Not bad for the first try, we think. Hope you enjoy the squash. It's a challenge for me to find ways to keep my kids eating these. Veggie fritters are one favorite, and I think we may try this recipe soon:

Squash Chips
Cooking Spray (Olive or Coconut Oil kind are best)
5 medium Yellow Crookneck Squash (or other summer squash), sliced crosswise into 1/8-inch-thick slices
1 teaspoon kosher salt 1 teaspoon fresh oregano

Preheat oven to 200ºF. Coat 1-2 large baking sheets with cooking spray. Place squash in a single layer on baking sheet(s). Spray cooking spray to cover squash. Sprinkle salt and oregano on top.
Roast for 1 hour and then rotate trays (if more than 1 used.). Roast about 30 to 60 minutes more or until chips are crisp. Notes: Store in a zip-lock bag for up to 3 days. Reheat on a baking sheet at 250 degrees for about 10 minutes.
(We found this recipe on a nice site: www.healthy-recipes-for-kids.com )

Enjoy your veggies and keep in touch. With love from the Entwistles

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