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June 17, 2017
By Charis Lindrooth
Are you getting tired of the color green? What’s coming next ? I just cooked and ate the first golden zucchini. As I drove along the dusty lane that lines the endless row of prickly squash plants, I spotted the flash of gold, nearly camouflaged by the large floppy yellow squash flowers. I jumped from the car and carefully twisted the fruit from it’s vine and happily stashed it between the front seats of my car. Later it became the feature ingredient in a frittata, accompanied by bok choi, rosemary and Hillacres Pride dill cheddar.
The blossoms of the squash plant are also delicious, although we do not market them. The ones on this plant seemed giant, and I noticed the small yellow and black striped squash bug, the early herald of the end of squash season, already setting up house. Since we do not use conventional pesticides, this is not an uncommon sight. Organic sprays do help, but do not have the deadly effect as conventional sprays. This simply means we will savor every chemical-free squash and cucumber during the short season.
While zucchini won’t make the list this week, you can enjoy a bounty of fresh peas. Both sugar snap, with edible pods, and old-fashioned shelling peas are on the list. Another favorite of mine, red beets, complete with lush edible greens, are also available. If you are looking for local raw honey, we have 1 lb jars of crystalized light honey from Stagecoach Honey on the Extras link. I swear a teaspoon of that keeps my allergies at bay... until ragweed blooms.
And for all you cucumber lovers - look what I found this morning!
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