Summer Squash- 3 pounds
Cucumbers-long green-1
Boothby Blonde Cucumbers-2
Summer Spinach-1 bunch
Scallions-1 bunch
Oregano-1 bunch
Red Leaf Lettuce-1 head
Buttercrunch Lettuce-1 head
Orient Express Eggplant-3

Apricots
Blueberries
Currants

Yesterday evening I picked 3.6 lbs of delicious Kirby cucumbers from my garden. I decided to take three of these tiny giants and make a jar of refrigerator pickles. In the past I’ve used smaller cukes and when left whole, they usually take about a week in the fridge to pickle. Since these were a bit larger, I cut them in spears and I expect they’ll be ready in a couple of days. All that’s in the jar is cucumbers, kosher salt, dill and water.

cucumbers and dill

cucumbers and dill, with salt and water

I really hope they turn out well!

beep beep beep … beep beep beep

Everything is growing like gangbusters. Here’s how things started out, a mere 5 weeks ago. This is from yesterday:

The “upstairs” patio garden

There are lots of little tomatoes but I think we’re still a couple of weeks away from having any ripe tomatoes to eat. Over and over, I’m amazed at how much water the EarthBox wants every day. The tomato plants and the basil I planted in there are positively giant. The kirby cucumbers are starting to grow very quickly and there’s been a couple ready to eat every day. Yum.

Garlic Scapes-8
Bright Lights Swiss Chard-1 bunch (really 2! see below)
Genovese Basil-1 large bunch
Grand Rapids Lettuce-1 head
New Red Fire Lettuce-1 head
Napa Cabbage-1 head
Summer Squash – 4
(English Thyme-1 bunch)

Yesterday was my first Swap Box win of the season! There was one bunch of the Bright Lights Swiss Chard in there so I swapped it for my bunch of English Thyme, since I have thyme in my garden and I love the Swiss chard.

The Grand Rapids lettuce head was small this week and we polished that off last night along with the rest of last week’s romaine. Now we have only one head of lettuce in the fridge and I feel quite relieved. I also made angel hair pasta with olive oil, fresh basil, parsley, and summer savory. It was quite delicious. As for the rest of the veggies, there will need to be a big batch of asian coleslaw in our future. I think I’ll make roasted summer squash for dinner Friday night and then either some salad or sauteed greens, along with chicken soup and roast chicken. So many possibilities!

It was a rainy 4th of July. We had Jeremie’s sister from Michigan and Jeremie’s cousin from Belgium visiting and everyone was in the mood to relax. In the fridge we had a big tub of hummus but no pita. What is one to do in that situation? Why, make pita of course. Oh. My sources tell me that, apparently, one only comes to that conclusion if one is CRAZY.

No, seriously, it wasn’t that bad. I followed the recipe from Secrets of a Jewish Baker. It uses about 40% whole wheat flour and %60 white flour. I have a new dough rising bucket (super fun) and a new, large rolling mat from King Arthur Flour, and that made the rolling out process much easier. I had been using my regular baking silpat for rolling things out and it just wasn’t big enough.

Homemade pita is tasty pita! I’d do it again.

…Just in time for week 4. Yeah, I have some catching up to do. It’s been busy at my house this past week and I just haven’t had time to do much more than get the photos off of my camera. And then try to eat vegetables as fast as we can. Lettuce, I love you but it’s getting to be a little much.

Scallions-1 bunch
Ty Fon Mustard Greens-1 bunch
Romaine Lettuce-1 head
Red Tide Lettuce-1 head
Grand Rapids Lettuce-1 head
Perpetual Spinach-1 bunch
Baby Red Ace Beets and Greens-1 bunch
Genovese Basil-1 bunch
Red Vein Sorrel-1 bunch

I did ok this week. We were still recovering from having leftover veggies from the week before, a hazard of going out of town during CSA time. There’s a little lettuce left, the sorrel, the mustard greens, some of the scallions, and some of the basil. I haven’t yet used the beets, they’re very small, but I did use the beet greens and the perpetual spinach for “Spanokopita Greens” on Friday night, which I served alongside gnocchi with garlic scape pesto. The lettuce has gone in to many different salads. Tonight I’m planning to make pasta with all the herbs I have in the fridge and maybe the sorrel. I should steam up the beets tonight too.

Shortly after the winter holidays I was browsing through Williams-Sonoma and I found these great cookie cutters. I picked up a set for my cutie nephew Ethan and a set for myself.
This past weekend we went to Minneapolis to visit the family. I made these cookies with my set, as I wanted to bring finished cookies along with the cookie cutters.

We also brought a new book, The Pout Pout Fish. It’s fun to read and the illustrations are great. Most important, Ethan really likes it!