Crazy Dog Farm 

Finally! Summer veggies are coming along. I find myself very, very impatient with the veggies this year. Tomatoes are finally starting to ripen, so there is a little sampler in each bag this week (and Early Girl or Stupice, and a few sungold cherry tomatoes). There is more selection suddenly this week, too, so let's hope that keeps up! This is the time of year when the bags get bigger and heavier, and it makes up for the first shares that were all little and weenie! I've still been planting winter crops, and since it finally rained yesterday, I got some of the lettuces and mesculin in, so a couple of weeks from now, we should start seeing greens in the bags again. I love greens! Nothing like a yummy salad fresh from the garden with dinner every night!

This week:

potatoes
chard
beans (green and dragon's tongue)
onion
carrots
zucchini
jalapeno pepper
tomatoes (early girl and sungold cherry)
cucumber

Wow! I can't believe we are halfway through already! This summer is going by wayyyy too quickly. Things look great, but some things are still late, late, late. Tomatoes, for instance. I keep expecting them to be ready any second now, but they stubbornly refused to get red. Or yellow, or blue. Driving me crazy. Tomatoes have to be my very favourite summer garden veggie, and I want a steady supply. I planted enough of them (over 1000 plants!) so I really should have tomatoes by now!! Ok, admittedly, I got one Stupice tomato last week. I gobbled it in seconds. I spied a second one reddening today, so hopefully this will be the beginning of a bumper crop. Will keep you posted! Beans are in full swing now. Last week, you got a sampling of dragons tongue. This week, we have more dragons, plus green and yellow beans, with the odd purple one thrown in for good measure.

This week:
mixed snap beans
garlic
zucchini
basil
red onion
carrots
green onions
thyme

Whew... busy, busy week! Planting many new fall crops, and watching the tomatoes slowly start to ripen...

This week:

Garlic
Zucchini
Cucumber
Arugula/nasturtium mix (mmmm, spicy!!)
carrots
dragon's tongue snap beans
oregano

To save extra oregano, you can freeze, but drying is best for this one!!

This weeks' shares:

Galiano garlic
carrots
potatoes
fava beans
green onions
oregano

Oops... forgot to update for last weeks' shares! Here they are:

strawberries
garlic scapes
garlic
arugula
mesculin
fava beans

I have to tell a funny story of just how blonde I can be sometimes. My project for today was to start putting in fence and gate posts for my new farmgate stand (opening soon!!!). I put in the two big posts first... these are extra big and strong, and will be to hang the double gate system on. Got the holes dug, the posts in, the cement in, looked at my handywork, and was so proud!

Then, a client dropping their dog came.

The first post is right where the main gate opens at the moment. I couldn't open the gate more than a few feet! I was laughing so hard at my blunder. Why didn't I think of THAT??? This is why I should never be left alone to build anything. I just don't think of all the eventualities.

Luckily, the gate also swung outwards, so I can still let clients come and go until I get the gates in their new homes.

Is this week 4 already? Time goes by way too fast!

Shares this week:

Strawberries
garlic
dill
radish
green onion
chard

Don't forget... if you don't have a use for an herb now, freeze it or dry it, for when you DO need it! Dill, basil and cilantro do especially well frozen into baggies.

People just don't eat beets anymore. I know I never did. Until last year. Then, I just tried out this recipe, and have now decided beets are my new favourite veggie. Holy, delicious!! I had no idea beets were so tasty! And, they are one of the single most nutritious foods out there. I love simple, easy recipes that take little time to prepare. This one is done and in the oven in less than 5 minutes. Faster than minute rice;-) Try it, and you may fall in love with beets, too.

slice beets and potatoes, drizzle with olive oil, and add herbs (basil, oregano, parsley). Bake for about 1/2 hour at 300 F. Take out of oven, add feta cheese, and EAT. So scrumptious and simple to make!

Ever wonder what to do with radish, other than using them as a garnish in a salad? I found this recipe today on the Nourished Kitchen Blog. You will hear a lot about this blog from me... it is one of my favourites. I have spend the last couple of years learning about eating and preparing 'Real Food'. Surprisingly, I think I have actually become a foodie! This is a surprise, because before I moved to my farm, I really had no clue as to how our food was produced, grown, raised or prepared. I ate processed foods almost exclusively, not really realizing what I was doing. What an eye opener! I now try really hard to not have any processed foods. In fact, the only thing I buy at the grocery store these days is my one vice... chocolate! Other than that, I raise my own chicken, turkey and duck, I get my pork and beef from local farms that pasture raise their animals, and I eat all my own veggies. Food has never tasted so good!! I haven't tried this recipe yet, but I am going to do so tonite!

• 2 Bunches French Breakfast Radishes
• 2 Tablespoons Butter
• Fresh Parsley
• Real Salt and Pepper

Too often radishes are relegated to the salad plate – eaten forever raw, but they’re delightful cooked as they are in this simple dish.

First, trim the radishes of any rough wisps of root as well as any leaves.   Heat the butter in a pan over medium until it is melted.   Add radishes and stir until they’re tender and begin to brown a bit.   Remove from heat and garnish with fresh parsley, salt and pepper to taste.

That’s it.   Simple.   Easy. Delicious.

www.nourishedkitchen.com

This spring went by WAYYYYY too fast! Summer is officially here. Shares are changing already.

This week:
radish
arugula
green onion
garlic scapes
new potatoes
beets

Stay tuned for a couple of new recipes!!