Herbs are the pick of the week. We have a number of perennial and annual herbs planted that are all starting to grow nicely. In order to shape the plants and keep them productive we need to pinch them early while they are still small. Today we pinched two lightly, and actually cut a bit harder on a third. There are basil and sage tips in the share today. The basil is just enough to add a little flavor to a dressing, or provide a garnish. On a hot week like this I think of sage for making a tea with honey. Just steep the leaves in boiling water and then add honey and ice. The third herb is sorrel, which might also be called a green. Sorrel has a strong lemony flavor and is used for flavoring soups and sauces, or can also be mixed in with other greens. It is a classic pairing with fish, and also goes well with potatoes. I think of cream of sorrel soup when I harvest it and its lemony flavor contrasts nicely with cream, or other dairy in both soups and sauces.
Our first carrots of the year are here. Rescued from the smartweed, they're still small, but tasty. The share also has more chard and lettuce this week. The lettuce is Samantha, a curly red leaf.
Out in the field we're trying to stay hydrated, but appreciating the sun and heat as it helps us kill unwanted weeds and speeds up the growth of summer crops. We're also busy trying to finish getting the tomatoes all strung up. It's exciting to already see fruit on the vines.
Our first carrots of the year are here. Rescued from the smartweed, they're still small, but tasty. The share also has more chard and lettuce this week. The lettuce is Samantha, a curly red leaf.
Out in the field we're trying to stay hydrated, but appreciating the sun and heat as it helps us kill unwanted weeds and speeds up the growth of summer crops. We're also busy trying to finish getting the tomatoes all strung up. It's exciting to already see fruit on the vines.
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