Week #14, 2026
Broccoli
Cabbage
Green onions or small red onions
Zucchini
Cucumbers
Hot peppers - Jalapenos
Basil (the whole plant!, you can put in water at home and keep it going for quite a while)
Tomatoes
Cherry tomatoes or green beans
Potatoes
Garlic
Goose berries or plums or currants
We have been busy this week. There is so much weeding! The goats have been enjoying the overgrown pig weed, lambs quarters and knot weed. Juvencio has been clearing whole swaths of spring veggies and tossing the remains to them as well. I was able to transplant the first three beds of radicchio, the melons (a bit late!) and the first purple sprouting broccoli. Today after the World Cup I will transplant fall broccoli and cauliflower.
We have so many potatoes! They are so buttery we just love them. My favorite way to eat them is crinkle cut (yes we have a crinkle cutter - look it up, it is a great kitchen gadget). I cut them thin, drizzle the pan with olive oil and salt and pepper them and cook them at 400 degrees for about 30 minutes. The cucumbers too have gone wild! Season favorites have been “Tasty Green” (long english type), “Unagi” (smooth long type that is a combo of the persian with thin skin and the long English), “Itachi” (long thin skinned white cucumber). I am including Becca’s Favorite Thai Cucumber salad as this is a winning recipe we make every season. If you are wondering what to do with all that cabbage then please learn to roast it. I included a recipe below but it is easy and delish, just cut in wedges and roast and it is a weekly treat.
I made my first batch of pickles last night! I harvested the cukes on Thursday afternoon when I just happened to walk by the bed of picklers that I threw into greenhouse number 6 after harvesting those huge over-wintered onions. These picklers are pristine and just the right size - well some of them. I made 6 quarts and 6 pints, probably enough for the whole season. I will have pickling cukes and dill for purchase if you are interested text me.
Flowers are popping. I take August off from the farmers market so I will have many flowers who need homes. I offer 5 weeks of flower bouquets for $65 for the month. Text or email to get in on the fun. Polly and I also arrange wedding flowers. We have quite a few over the next weeks. I also sell flowers by the bucket it you want to make your own arrangements. The cost is $40/bucket.
Heading out to harvest before the start time of 11:30.
I added this recipe again if you missed it as it may be time to make pickles at your home:
Zuni Restaurant Zucchini Pickles
Yield 2 pints
1 lb zucchini, ends trimmed
1 small yellow onion, peeled
2 Tbs kosher salt
Ice water and ice cubes
2 c. Apple cider vinegar
1 c sugar
11/2 tsp dry mustard powder
11/2 tsp mustard seeds
1 tsp turmeric
With a mandolin, cut zucchini lengthwise into 1/16” inch slices. Slice the onion equally thinly Place the zucchini in a large bowl, toss with the salt and cover with ice water. Leave for 1 hour, until faintly salty and soft. Drain well and then pay dry between kitchen towels. Combine remaining ingredients in a small saucepan and simmer over medium-high heat x3 minutes. Allow to cool. Transfer zuukes to empty canning jars and pour cooled brine over, stirring to mix ingredients. Refrigerate at least 1 day before eating.
Becca’s favorite Thai Cucumber salad with Roasted Peanuts
¼ cup fresh lime juice1 ½ tablespoons fish sauce (nam pla)1 ½ tablespoons sugar1 ½ tablespoons minced seeded jalapeno chili (about 1 large)2 garlic cloves1 ½ English hothouse cucumbers, halved, seeded, thinly sliced¾ cups sliced red onion2 tablespoons fresh mint3 tablespoons coarsely chopped lightly salted roasted peanuts
Whisk first 5 ingredients in a medium bowl. Place cucumbers, onion, and mint in large bowl. Add dressing and toss to coat. Season salad to taste with salt and pepper. Sprinkle on peanuts and serve.
Try cabbage this way: https://www.gimmesomeoven.com/roasted-cabbage-wedges/
Zucchini Pico de Gallo
Ingredients
2 large tomatoes, chopped
1 medium zucchini, finely chopped
1 poblano pepper, seeded and chopped
1/2 cup chopped onion
1 seeded and diced jalapeno pepper, optional
2 tablespoons minced fresh cilantro
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons lime juice
1. Combine the first 9 ingredients. Add lime juice; toss to coat. Cover and refrigerate for at least 1 hour.
Vegetable Frittata with Zucchini and Potatoes
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1 garlic clove, minced
3 tablespoons olive oil, divided
2 medium red potatoes, cooked and cubed
1 small zucchini, cubed
6 large eggs
1/2 teaspoon salt
Pinch pepper
Preheat broiler. In a 10-in. cast-iron or ovenproof skillet, saute onion, peppers and garlic in 2 tablespoons oil until the vegetables are tender. Remove vegetables with a slotted spoon; set aside.
In the same skillet over medium heat, lightly brown potatoes in remaining oil. Add vegetable mixture and zucchini; cook for 4 minutes.
In a bowl, beat eggs, salt and pepper; pour over vegetables. Cover and cook for 8-10 minutes or until eggs are nearly set. Broil 6 in. from the heat for 2 minutes or until eggs are set on top
. Cut into wedges.
CHIVE PESTO POTATO SALAD
2 pounds baby potatoes, halved
Kosher salt (such as Diamond Crystal) and black pepper
8 ounces green beans or asparagus, cut into 1-inch pieces
¼ cup pine nuts
2 garlic cloves, peeled
1 cup packed parsley leaves
¾ cup extra-virgin olive oil
½ cup freshly grated Parmesan
½ cup chopped chives
2 tablespoons lemon juice
· Step 1
In a large pot, combine potatoes with enough salted water to cover by 2 inches; bring to a boil over high. Reduce heat to a brisk simmer and cook until potatoes are completely tender in the center, 8 to 12 minutes, adding the green beans or asparagus during the last 1 to 2 minutes of cooking. Drain, then return the mixture to the hot pot and let rest until very dry, about 2 minutes.
· Step 2
Meanwhile, in a food processor, pulse pine nuts and garlic until finely chopped. Add the parsley and pulse, scraping down the sides and bottom of the bowl, until well combined. With the machine running, drizzle in oil and purée until smooth. Transfer the pesto to a large bowl. Season with salt and pepper and add the cheese, chives and lemon juice; mix well.
· Step 3
Add warm potato mixture to the pesto and season with salt and pepper. Mix well. The salad can be made 3 hours ahead and kept refrigerated. Bring to room temperature and toss well before serving.
Chef’s Salad Compose
Yield:2 servings
Coarse kosher salt and freshly ground black pepper
5 ounces marble potatoes
6 ounces green beans, stems removed, tails intact
4 large eggs (refrigerator cold)
1 small head soft lettuce, such as butter or red-leaf lettuce
1 bunch radishes
4 ounces artichoke hearts in brine
3 to 4 ounces ripe cherry tomatoes (red, yellow or mixed)
1 (6.7-ounce) jar high-quality tuna packed in oil
½ small red onion (about 2 ounces), halved and thinly sliced
1 ounce pitted Kalamata olives, halved (about ¼ cup)
3 garlic cloves, freshly peeled
1 to 2 tablespoons red wine vinegar
Extra-virgin olive oil (about ¼ cup)
2 large, leafy basil sprigs (2 to 3 ounces)
1. Step 1
Bring a large pot of water to boil over high heat. Add plenty of salt to taste of the sea.
2. Step 2
Add potatoes, and boil until the thin tip of a knife can pierce a potato as if going into soft wax, 8 to 9 minutes. Retrieve potatoes with a spider, and let cool and drain on a baker’s rack set into a sheet pan nearby.
3. Step 3
Add green beans to still-boiling water, and boil until the color transforms from raw and dusty to saturated deep green, 4 to 5 minutes. Remove with a spider, and set out to drain and cool on the baker’s rack.
4. Step 4
Add the eggs directly from the refrigerator into the boiling water, and boil for 8 minutes. Dump eggs and boiling water into the sink, letting the shells crackle as they land hard. Peel eggs while submerged under cold running water, which helps to stop the cooking and release the shells easily. Set peeled eggs to rest on the rack.
5. Step 5
While eggs boil, wash and spin-dry lettuce.
6. Step 6
Remove green leafy tops from radishes, and save for another use, if desired. Wash and carefully rinse radishes, taking care to remove any grit or sand.
7. Step 7
On a large rimmed platter, begin to assemble the salad by tearing the clean, dry lettuce and arranging it as the bed.
8. Step 8
Use a sharp paring knife to split the green beans in half crosswise. Scatter them artfully around the bed of lettuce.
9. Step 9
Split the potatoes in half and arrange artfully.
10. Step 10
Split artichokes, if whole, into quarters and arrange artfully.
11. Step 11
Repeat with cherry tomatoes, followed by radishes, split into quarters, then eggs, quartered into wedges.
12. Step 12
Remove tuna from the jar with a fork. Break it into chunks, and nestle it into the mound of salad. Drizzle the tuna oil over the salad.
13. Step 13
Finish with scattered red onion and split olives.
14. Step 14
Microplane the garlic into a small bowl. Add red-wine vinegar and 3 to 4 long glugs of olive oil (about ¼ cup), and stir together briskly. Season with salt and a lot of freshly ground pepper.
15. Step 15
Just before dressing the salad, tear the basil leaves to release their fragrance. Scatter them around the whole salad.
16. Step 16
When ready to serve, drizzle dressing evenly and thoroughly over salad. When ready to eat, toss to dress, and don’t worry about messing up the beauty.
Scarlett’s Tuna Salad
Once the cucumbers start rolling in, we eat this at least once a week—it’s the best!!
Yield:Serves 4 as a side or 2 as dinner
½ cup rice-wine vinegar
1 tablespoon sugar
2 teaspoons kosher salt
1 red onion, peeled, halved and thinly sliced
3 Persian cucumbers, peeled if skin is thick and waxy, sliced about ¼-inch thick
2 spring onions, thinly sliced
2 limes, juiced, about ¼ cup
5 to 7 ounces olive-oil-packed tuna
1 avocado, peeled and cubed
½ teaspoon or more finishing salt, such as Maldon
Freshly ground black pepper, to taste
Handful basil leaves, washed and torn
Handful cilantro sprigs, washed and torn
Handful fresh mint leaves, washed and torn
3 tablespoons extra-virgin olive oil
Step 1
In a clean glass jar with a tightfitting lid, mix vinegar, sugar and 1 teaspoon kosher salt with ½ cup hot water. Shake until sugar is dissolved. Bring a pot of water to the boil, and add the onions. Let it sit for just a few seconds in the hot water, then drain well and transfer onions to the jar with the vinegar. The pickled onions will be ready to use in an hour, or can be made ahead and kept in the fridge for up to a week.
Step 2
In a large mixing bowl, dress the cucumber and spring onions with the remaining kosher salt and lime juice. It should be fairly wet. Pour into a deep serving plate or a wide bowl, along with any extra liquid at the bottom of the bowl.
Step 3
Spoon tuna out of the oil, and use your hands to break it into bite-size pieces, directly into the now-empty mixing bowl. Add avocado, 3 tablespoons of pickled red onion and 1 tablespoon of pickling liquid from the jar, and mix gently with your hands to dress. Scatter over the cucumber mixture, and season with finishing salt and black pepper. Cover with torn herbs, and generously drizzle everything with olive oil. Eat right away, with spoons.