THIS WEEK’S SUBSCRIBER MENU:
• Shelling Beans
• Sweet Peppers or Eggplant
• Fresh Dill
Click on the links above for information and recipes about these crops.
I don’t have a big theme to talk about this time, but there is a lot going on. Fall planting is just about wrapped up. The problem is the watering—it’s so dry! Warm and dry are great for planting, but the seeds won’t sprout without some water, and everything needs water! We’ll get there.
Usually shelling beans aren’t ready until October, but the extra few weeks of summer weather have speeded them up. The snap beans are done—which usually wouldn’t be missed either, except that it still feels like summer. The basil is nearly done, due to the foggy mornings—basil doesn’t like to be wet and cold.
Enjoy the shelling beans this week. NOTE: they are not a snap bean, and you DO need to shell them before cooking. Just pop them out of their pods and use them like a dry bean, except that they don’t need to be soaked because they are still full of moisture. Check out the link to the shelling bean page for cooking information.
The fall crop of arugula is ready, even as the last summer lettuce patch is finishing because of the warmth. Too much warm and sunny weather makes it want to flower. Bummer. Now we’ll be filling in with salad mix, and it won’t be ready for a few weeks. Didn’t anticipate that happening. BUT, we have so many tomatoes! And peppers. And if I’d anticipated such an amazing year, I would have planted more eggplants. You never can tell.
I also didn’t anticipate these babies:
Sweet Potatoes! Thanksgiving week will be blessed by sweet tubers. They’re only part of the winter season, so sign up now!