We are only a week away from the official start of summer. Tell that to my garden, that is still giving me lettuce and asparagus.
At least we are transitioning into summer with our CSA delivery this week.
This is our second week with garlic scapes. Which I love. Last week I made pesto which has been melted on pasta, and used with shrimp to make a meal. It may get slathered on cod tomorrow night. I will make another batch from this week’s haul, and freeze it in ice cube trays. To brighten up next winter.
As for the peas. I absolutely love getting fresh peas and shelling them.
They have to be eaten or frozen almost immediately.
The greens are being replaced with summertime vegetables. But, no, there won’t be tomatoes for a few more weeks. Be patient. The ripe, fresh, flavorful tomatoes are coming. Just not there yet. If we get a few more weeks of warm weather, we should be there.
I saw my first blossoms on the zucchini today, and there are blossoms on my tomato plants. Summer is just around the corner, here in Howard County.
We can’t enough of the baby turnips, with only a week or two left to savor them until early fall!
I slice them thin, then saute in a bit of olive oil or butter and dissolve in a scant teaspoon of light miso. Add the greens, too. Sublime and savory, the essence of umami!