As summer approaches and becomes official on June 21st, the first of the summer vegetables begin to appear. Thank goodness for the May rains which kept our gardens watered and the few days of heat that helped those seeds we so diligently planted, pop open and spring forth from the warm earth. The garden at the farm has a few peas ready to cling to the fence, reach for the sky and set forth their tasty pods. Green beans are popping up as well as lettuce and spinach. The tiny feathery carrot leaves can barely be seen but we know they’ll grow tall and by fall we’ll have the orange carrots that we love and store through the winter. The potatoes are planted and summer squashes are going in the ground this week, as well as corn and parsnips.
Since June is Eat Your Veggies month and June 10th is celebrated as National Herb Day, let’s consider the herbs (although you may be missing basil, you should have lots of other herbs to enjoy) that will bring out the flavor of those first vegetables of summer such as spinach and greens of all kinds, sugar pod peas and shelling peas, zucchini, green beans, broccoli and radishes. Here are a few recipes to try for serving those first veggies of summer.
Since June is Eat Your Veggies month and June 10th is celebrated as National Herb Day, let’s consider the herbs (although you may be missing basil, you should have lots of other herbs to enjoy) that will bring out the flavor of those first vegetables of summer such as spinach and greens of all kinds, sugar pod peas and shelling peas, zucchini, green beans, broccoli and radishes. Here are a few recipes to try for serving those first veggies of summer.
