Last week's rain and cool cloud cover was perfect for transplanting vegetables, and now we're nearly at capacity, with a small corner left for our Fall brassicas and odds and ends like fennel and rutabagas. At this time of year my awe at what the land is willing to give back is constantly renewed. Meanwhile, things are getting huge in the fields- our first summer squash are sizing up, and our beets are nearly ready to pull out of the ground, and berries are very very close.
This weeks share will include:
Turnips
Radishes
Red Russian Kale
Spinach
Lettuce
Swiss Chard
Garlic Scapes
and Dandelion Greens
Yesterday Susan had a conversation in which a member suggested making quick pickles out of the Japanese Turnips- slicing thinly and soaking in a brine of white wine vinegar, sugar, and minced scallions and leaving in the refrigerator for 12 hours. I really want to try this!
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