Week 17 - Moon and Stars Watermelon, Squash, eggplant, onions, peppers, basil and edamame
It's that "weird" time in the garden. The in-between time when summer's bounty is about finished and fall crops aren't quite ready. Especially with the rain we had a few weeks ago the gardens are in a phase of change. There is still plenty to eat - This past weeks share had a number of yummy options. I found myself making squash fritters, a watermelon, feta and mint salad (one of my favorites) and some more basil oil with the bag of basil we got on Sunday. I also roasted peppers and then froze them for later use in a variety of recipes.
On Wednesday I stopped by the farm to visit the future field. Every other time I came it was too wet or raining so when Wednesday turned out to be a beautiful day I headed over. Here's what's growing in the future field: winter squash, herbs, carrots, onions, lettuce, beans and peas, etc. We should be seeing some of these soon. There were also lots of watermelon and okra left to harvest and plenty of green tomatoes.
What's this?
The new kid on the block is edamame - a green soybean. Easiest prep is to boil for about 5 minutes in salt water and then eat the beans right out of the pods.There are some dip recipes out in cyberspace that look and taste quite similar to hummus. It is a super nutritional food and a great snack for dieters. I added mine to a veggie casserole recipe (with corn, carrots and squash) and it was delicious. Let us know how you ate your edamame.
Okra is still growing
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