It was hot there for awhile. We hydro-cooled with hoses, rivers, showers & sinks, and ran several fans overnights. Today’s 80 felt deliciously almost-chilly. Next time I want to try to make the root cellar feel habitable perhaps – there’s room for some furniture this time of year, right?

The annual garden abundance has begun in earnest now, well beyond a do-si-do, though still well shy of a mosh pit. (that’s August or so.) Things are remarkably lush and orderly, in spite of the farm being all ours, without any of the usual WWOOFers to help. The kids are older, and we are, perhaps, wiser.

inside Box 3

• Strawberries – don’t sleep on these for long. Ripe and ready!
• Peas – Edible pod varieties, sugar snap and snow peas. Good for fresh eating and stir frying or sautéing. 
• Garlic scapes – Garlic scapes are a fun part of growing garlic. They are the flower stalk of the plant and they are removed so that the plants energy goes to forming larger cloves. Chop them up and use like garlic. 
• Green onions – annual soundtrack plays on
• Bok Choi – Last one until fall! The recipe in last week’s newsletter has been well received. We added some spiciness to ours, which paired great with the sweetness.
• Salad – various lettuces, a smattering of rugula, and some pea shoots.
• Broccoli – the heat wave startled it a bit. but it’s all good.
• Kohlrabi – Peel the outer skin and enjoy this crunchy mildly broccoli flavored vegetable. Good raw or cooked. 
• Radishes
• Salad Turnips
• Micro mix – broccoli, red cabbage, kale, amaranth, radish, pea shoots