This Week’s Harvest
Some Summer Flowers
This is a mix of some of the wildflowers, cultivated flowers, and flowering herbs from around the farm. There’s some zinnias, fennel flowers, verbena, mountain mint, English daisies, Mexican hats, and others. The farm is alive with butterflies and pollinators, and planting flowers like these wherever we can is a big reason why.
Daikon Radishes (Raphanus sativus)
These large, white radishes are a staple of Japanese cuisine, and are great for pickling. The roots can also be used like other radishes, sliced thin and used raw, or diced to make a radish salsa. David’s favorite method of cooking the greens is to put them in a ziploc bag with some salt and refrigerate for a few days. Then, when you pull them out to saute them, they’ll be a little more tender and have a nice briny bit of flavor to them.
‘Tendercrisp’ Cutting Celery (Apium graveloens)
This little celery can be used just like the larger store-bought celery. It has much more flavor and a lot less water, so use it a little more sparingly, especially if a little bitterness goes a long way for you, and make sure to use the leaves, too. It’s particularly good in egg, chicken or tuna salad.
Basil mix (Ocimum basilicum)
‘Buena Mulata’, ‘Yatsufusa’, ‘Ring of Fire’, ‘Craig’s Grande Jalapeno’ Peppers (Capsicum spp.)
Cucumbers (Cucumis sativus)
‘Lunga Bianca’, ‘Caserta’, ‘Tondo de la Rossa’ Summer Squash (Cucurbita pepo)
‘Beurre de Rocquencourt’ and ‘Blue Lake Bush’ Bean (Phaseolus vulgaris)
‘Verde’ and ‘Amarylla’ Tomatillos (Physalis ixocarpa)