Week #7, 2026
Radishes
Potatoes
Fresh onions
Herb (cilantro, dill, parsley or thyme)
Kale, collards or chard
Lettuce
Sugar snap peas!!
Zucchini or Chinese broccoli or beets
I decided to look back at last year’s post at this time. I was feeling so behind schedule. We did almost exactly the same tasks last year during this week as we did over the last 7 days. We got most of the winter squash planted along with some pumpkins. We prepped and transplanted beds of tomatoes, peppers, eggplant and the occasional flower. Juvencio worked his weed magic and has cleaned almost the whole back side of the field. The cabbages finally look like they may form heads instead of being a farm of miniatures.
The onions are due for their first weeding as they race to form the greens before the equinox. I always find this crop so amazing. Day length makes a difference to the internal clock of an onion. They grow greens like a scallion for the first 2 months and then magically after June 21 they start to bulb. The round globe then forms right at the soil line and you can see the onion grow. We will harvest them once half the bed has the tops fallen over. The onions you are getting now have gone through the same process but over the winter.
Our peas are in full bloom. We likely have 3-4 more weeks of sugar snap peas. The cucumbers have tiny cucumbers on them and are likely 2-3 weeks away from harvest. Zucchini are in full bloom and being ravaged by a variety of bugs from the cucumber beetle to the squash bug (new a few years back) and making our lives harder. I will plant an extra bed of summer squash today in hopes of beating them with quantity.
We still have tomatillos, more peppers and more squash to get in the ground. I have to seed fall crops like celery, cabbage, and over wintering favorites like purple sprouting broccoli and overwintering cauliflowers. It is almost time to seed the radicchio!!
Life moves on and I see my mom everywhere. I smile more than I cry, but you can still catch me tearing up and in fact I will stop now as I feel them welling up in my eyes. She spread love everywhere and lived the edict of unconditional love. No one will love me that way again.
As I write this letter I am making my first strawberry jam of the season. I used to help my mom make it in California as a child and then she used to help me make it here in Oregon and now I make it alone and will share it with the family. Cycle of life I guess. I am trying a new to me, old fashioned French recipe that has me first macerate the berries overnight, then cook the strawberry syrup apart from the berries, then add the berries, then remove the berries and finally cook the berries and syrup together again. It better be the best jam ever!
Off to harvest!
Recipes to enjoy with your veggies this week:
Smashed Potatoes With Thai-Style Chile and Herb Sauce
Yield:4 to 6 servings
4 tablespoons olive oil
2 pounds small new or Yukon gold potatoes (ideally about 1½-inch wide)
Kosher salt
2 tablespoons fish sauce
2 tablespoons lime juice
2 tablespoons rice vinegar
1 tablespoon minced Fresno or serrano chile, or ½ teaspoon red-pepper flakes, plus more to taste
1 teaspoon soy sauce or tamari
1 teaspoon granulated sugar
1 garlic clove, grated
¼ cup roughly chopped fresh cilantro, plus whole leaves for serving
¼ cup thinly sliced scallions, white and green parts (could use green garlic whips)
Step 1
Heat the oven to 450 degrees. Brush a sheet pan all over with 1 tablespoon olive oil.
Step 2
Place the potatoes in a large pot and fill with enough water to cover by 1 inch; add 2 tablespoons salt. Bring to a boil over high heat, then lower and simmer, uncovered, for 15 to 18 minutes, until the potatoes are just fork tender. Pour into a colander to drain, then return the cooked potatoes to the pot off the heat to help any remaining moisture evaporate.
Step 3
Meanwhile, in a small bowl, whisk together the fish sauce, lime juice, rice vinegar, chile, soy sauce, sugar and garlic, then stir in the cilantro and scallions.
Step 4
Place the potatoes on the prepared sheet pan. Using the bottom of a measuring cup, gently smash each potato until it’s about ½-inch thick. Drizzle remaining 3 tablespoons olive oil over the potatoes and carefully flip to coat both sides in oil. Sprinkle with ½ teaspoon salt and roast for 30 to 40 minutes, until golden brown and crisp.
Step 5
Transfer the potatoes to a platter, sprinkle lightly with salt, then spoon the sauce on top. Garnish with cilantro leaves and serve hot.
Green Goddess Salmon With Potatoes and Snap Peas
Yield: 4 servings
1 ½ pounds small new or baby potatoes, halved or quartered if large
4 tablespoons olive oil
Fine sea salt and black pepper
1 (1 ½-pound) piece skin-on center-cut salmon
1 packed cup parsley leaves
1 packed cup mixed herbs, such as chives, mint, dill, basil or cilantro, plus a few sprigs of dill, for garnish
2 anchovy fillets
1 to 2 garlic cloves
1 lemon, zested and halved
½ cup whole-milk yogurt
½ cup mayonnaise
8 ounces snap peas, trimmed and halved on the bias (about 2 cups)
4 small cucumbers, halved lengthwise and cut on the bias into 1-inch pieces (about 1 ¼ pounds)
Step 1
Heat the broiler to high with the rack about 6 inches from the broiler. On a sheet pan lined with aluminum foil, toss the potatoes with 2 tablespoons oil, season with salt and pepper and spread out in an even layer. Broil until crispy and brown and just getting tender, about 10 minutes, turning with a spatula halfway through.
Step 2
Meanwhile, rub the remaining 2 tablespoons oil on both sides of the fish and season generously with salt and pepper. Remove the sheet pan from the oven, move the potatoes to the edges and nestle the fish between them, skin-side up. Broil until the skin is crispy, about 5 minutes. With a large spatula, flip the fish and continue to broil until the fish flakes easily but the center is still pink and glossy, 3 to 5 minutes. (If the potatoes are done after cooking the fish on the first side, pull them from the oven and transfer to a large serving bowl. If not, leave them until the fish is cooked to your desired doneness.)
Step 3
While the fish cooks, combine the parsley, mixed herbs, anchovy, garlic, lemon zest, yogurt and mayonnaise in a blender and purée until thick and uniformly green. Taste and season with salt and pepper as needed.
Step 4
Remove the fish and potatoes from the oven. Scrape the potatoes into a large bowl and toss with the snap peas and cucumbers; squeeze half the lemon over the top, season with salt and pepper and toss again. Cut the remaining lemon half into 4 wedges.
Step 5
Transfer the fish and vegetables to a platter and serve the dressing on the side; or divide the fish and vegetables among four plates and dollop with dressing. Sprinkle with dill and serve with lemon wedges.
Roasted Radishes
When roasted, radishes are no longer snappy and spicy but rather juicy, meaty and sweet. You’re in luck if they come with their greens attached, because they roast into delicate chips that provide great textural contrast. A drizzle of honey accentuates their sweetness, though the radishes could also be finished with something bright (like a soft herb or some lemon juice), spicy (like grated garlic or red-pepper flakes) or savory (like miso butter or anchovy butter). Eat as a light side dish to grilled fish, crispy chicken or stewed lentils, or folded into a grain or greensalad.
Step 1
Heat the oven to 400 degrees. If your radishes have fresh-looking greens, wash and dry them well. On a sheet pan, toss the radishes and greens with the oil (1 ½ tablespoons if using greens; 1 tablespoon if not). Season with salt and pepper. Arrange the radishes cut side down. (It’s OK if the greens are crowded.)
Step 2
Roast until the radishes are crisp-tender and translucent, the cut sides are golden in spots and the greens are crisp, 15 to 20 minutes. Drizzle with honey, if desired.
French Radishes with Butter and Salt
This is a very French and delicious way to enjoy your radishes!
Trim, wash and slice in half lengthwise. Arrange cut side up on a plate. Spread the cut side with generous amount of soft unsalted butter, then sprinkle with flakey salt. Yum!
Or, if you must, slather slices of baguette with soft butter, cover with thinly sliced radishes and salt.
Garlic Scape Pesto
1 cup garlic scapes, sliced crosswise (about 10 to 12 scapes)
¼ cup raw sunflower seeds
½ cup extra virgin olive oil
¼ cup Parmesan cheese
½ cup basil leaves
Juice of one lemon
Step 1
Place the garlic scapes in a food processor and pulse for 30 seconds.
Step 2
Add the sunflower seeds and pulse for 30 seconds. Scrape down the sides of the bowl.
Step 3
Add the olive oil and process on high for 15 seconds.
Step 4
Add the Parmesan cheese and pulse until the ingredients are combined.
Step 5
Add the basil and lemon juice, and process until reaching the desired consistency.
Step 6
Add salt to taste and serve immediately.
Garlic Scape Pasta
This quick, vibrant, comforting bowl of pasta highlights a seasonal favorite with ease.
Ingredients
1 pound (454 grams) spaghetti
2 tablespoons (30 ml) olive oil
2 tablespoons (28 grams) butter
30 garlic scapes sliced
½ teaspoon fine sea salt plus more for the pasta water
Juice of 1 lemon about 3 tablespoons/(45 ml)
½ cup 2 ounces/(60 grams) grated parmesan cheese
¼ teaspoon freshly ground black pepper
Instructions
Cook the pasta al dente in very well salted water according to package directions.
Meanwhile, set a large pan over medium-high heat. Add the butter and olive oil and heat until butter is melted.
Add scapes and salt.
Cook, stirring frequently, for two to three minutes. Remove from heat.
Drain pasta and transfer to pan. The residual heat from the pasta will be enough to bring the dish together, so you can do this part off the heat.
Toss pasta to coat with sauce.
Stir in the lemon juice, grated cheese, and pepper. Serve right away.
Notes
Scapes vary in size, but the exact quantity doesn't matter much here. I've called for 30 average-sized scapes, which yields somewhere around 2 cups sliced. Don't sweat it.
You can slice the scapes very thin or leave them in slightly longer segments, whichever makes you happy. For this recipe, you can slice up the whole thing, including the stem, bulb, and wispy top.
The key to this recipe is the quick sauté that leaves the scapes tamed but not obliterated.
Use any long pasta shape that you like. I've featured spaghetti for its simplicity, but this is not a fussy recipe.
Choose parmesan, pecorino, or a combination for a welcome burst of umami.
Make this quick recipe right before serving. Leftovers will keep in the fridge for about a week.