Heat Dome Week!

Really, it’s not been that bad. Because it’s just really hot, not scorching heat combined with wildfire smoke, or on top of a prolonged drought. We’ve been through some of those, so now this isn’t demoralizing.

We hydro-cool our veggies and our selves: wet shorts and hats, trips to the rivers, cooling showers. We plan outdoor efforts around the sun’s power, spend time in the rivers, and do town errands to air-conditioned spaces during sunpeak.

That same abundant solar energy charges our array of batteries by day, so we can run fans on blast throughout the nights. And in the field, Kristin has simply … adapted without having to sacrifice any functional hours from her days. It’s impressive. And sort of scary. I reckon I married well.

Pro Tip From Kristin: “When you weed the corn, you weed in the shade.”

Inside Box 5

• Fresh Garlic – uncured garlic – no papery wrapping, a fleshy wrap instead. still has cloves inside to use. You can let it dry on the counter for later, too.
• Peas – most of the year, we can’t have delicious fresh peas. But today is not then.
• Italian Basil
• Zucchini & Summer Squash
• Cucumbers

• Napa Cabbage – can be eaten raw or sauteeded.
• Curly Kale
• Radishes – It’s been hot, so these are likely extra zippy. If that’s not your thing, they could be cooked into submission.