This whole post says that we have wax beans this week but it is really green beans. So sorry for the mix up.
Cucumbers: Mild and refreshing with a subtle sweetness. Great for adding a crisp bite to salads, sandwiches, or enjoyed as pickles.
Dill: Fresh and slightly tangy with a hint of citrus. Perfect for flavoring pickles, salads, dressings, and fish dishes.
Fenugreek Sprouts: Nutty and slightly bitter, these sprouts add crunch and a unique flavor to salads, sandwiches, and stir-fries.
Japanese Eggplant: Soft and subtly sweet, with a tender texture that absorbs flavors well. Ideal for grilling, roasting, or using in stir-fries.
Lettuce: Light and crisp, lettuce adds a refreshing base for salads, wraps, and sandwiches.
Red Russian Kale: Sweet and tender, with a milder flavor than traditional kale. Best enjoyed raw in salads, blended into smoothies, or lightly sautéed.
Summer Squash: Delicate and slightly sweet, it can be grilled, roasted, or sautéed for a tender, flavorful dish.
Tomatoes: Juicy and tangy, they add vibrant flavor to salads, sauces, and sandwiches, or can be used in fresh salsas.
Wax Beans: Mild and slightly sweet with a tender texture. Great when steamed, sautéed, or added to stir-fries and salads.
September is here! It’s felt like fall for a while now with these cooler days, but summer is proving it’s not quite done yet. We’re staring down the possibility of almost 100-degree temps by the end of the week. It’s a bit of a head-scratcher—one minute, you’re thinking about sweatshirts, and the next, you’re figuring out how to keep the garden from frying in the heat.
It’s going to be a big job to keep everything watered and shaded, but we’re doing what we can to prepare. The plants have been holding their own so far, and with a little extra care, we’re hoping they’ll make it through this heatwave. It’s always a balancing act, especially with the way the weather has been swinging back and forth lately.
Even with all these temperature fluctuations, the garden is still coming along. The tomatoes are thriving, the corn is almost ready, and the fall crops are settling in. It’s a reminder that even when the weather throws us a curveball, we’ve just got to keep rolling with it. Here’s hoping this heat doesn’t stick around too long, and we can ease into fall without too much trouble.
Stay cool out there!
Cucumbers
Cucumbers are a crisp and refreshing vegetable with a mild, subtly sweet flavor. They have a high water content, which gives them a hydrating and cooling quality. The flesh of cucumbers is pale green and juicy, with a crisp texture. They are commonly enjoyed fresh in salads, sandwiches, and wraps, or sliced as a refreshing snack.
Storing
Please refrigerate.
Prep
Rinse. Eat raw or cooked.
Preserving
Pickling: To make refrigerator pickled cucumbers, start by washing and thinly slicing the cucumbers. Place the cucumber slices in a clean, sterilized jar or container. In a separate bowl, combine equal parts of water and vinegar (such as white vinegar or apple cider vinegar) along with salt and sugar to taste. Stir until the salt and sugar dissolve completely. You can also add spices like dill, garlic, mustard seeds, or red pepper flakes for extra flavor. Pour the vinegar mixture over the cucumber slices, making sure they are fully submerged. Place a lid or cover on the jar and refrigerate for at least 24 hours to allow the flavors to develop. The pickled cucumbers will keep well in the refrigerator for up to a few weeks, and they can be enjoyed as a tangy and refreshing snack or used as a topping for sandwiches, salads, or tacos.
How to use
Fresh in salads: Cucumbers add a crisp and refreshing element to salads. Simply slice or dice them and toss them with other vegetables, greens, and your favorite dressing.
Cool and refreshing snack: Slice them into rounds or sticks and enjoy them plain or with a dip like hummus or tzatziki.
Cucumber sandwiches: Make a classic cucumber sandwich by layering thin cucumber slices on bread spread with cream cheese or butter. Add a sprinkle of salt and pepper for extra flavor.
Gazpacho or cold soups: Blend cucumbers with other ingredients like tomatoes, peppers, and herbs to make a refreshing gazpacho or chilled cucumber soup.
Pickles: Turn cucumbers into pickles by soaking them in a brine solution with vinegar, water, salt, and spices. Allow them to marinate for a few days to develop the desired flavor. more info above.
Sushi rolls: Use cucumber slices as a filling in homemade sushi rolls for a crunchy texture and refreshing taste.
Cucumber water: Infuse water with cucumber slices for a refreshing and hydrating beverage. Add mint leaves or lemon slices for extra flavor.
Cucumber cocktails: Blend cucumber slices with your favorite fruits and herbs to make refreshing cocktails or mocktails.
Cucumber salsa: Dice cucumbers and mix them with tomatoes, onions, jalapeños, cilantro, and lime juice to create a flavorful salsa.
Cucumber noodles: Spiralize or julienne cucumbers to create "noodles" and use them as a base for salads or as a lighter alternative to pasta in dishes like cold sesame cucumber noodles.
Dill
Dill is a fragrant herb with feathery green leaves that bring a fresh, slightly sweet, and tangy flavor to dishes. Often described as a mix of anise and citrus, dill pairs well with fish, potatoes, eggs, and cucumbers, and is commonly used in sauces, dressings, and pickling. What gives dill pickles their magic!
Storing
To store fresh dill, wrap the stems in a slightly damp paper towel and place them in a plastic bag or container. Store it in the refrigerator's crisper drawer, where it can stay fresh for about a week.
Or you can store dill in a glass of water, like a bouquet, and cover it loosely with a plastic bag. Change the water every few days for optimal freshness.
Prep
Rinse. Chop finely. Eat raw or cooked.
How to use:
Snacks: Sprinkle fresh dill over popcorn, roasted chickpeas, or homemade potato chips for a burst of flavor.
Salads: Add fresh dill to green salads, potato salads, or cucumber salads to enhance their freshness and add a slightly tangy taste.
Sauces: Mix dill into yogurt, sour cream, or mayo-based sauces for a quick and flavorful dip, dressing, or sauce.
Fish: Use dill as a seasoning for grilled, baked, or smoked fish, especially salmon, to add a fresh, herbal note.
Eggs: Incorporate dill into scrambled eggs, omelets, or egg salad for a bright, herbaceous touch.
Soups: Stir chopped dill into soups like borscht, chicken soup, or vegetable broth just before serving for an aromatic lift.
Pickling: Use dill in pickling brines to flavor cucumbers, green beans, or other vegetables for a classic, tangy pickle taste.
Fenugreek sprouts are tiny, tender shoots from fenugreek seeds, that tastes of curry, spicy, and a cross between celery and maple. These crunchy, vibrant sprouts add a robust, unique taste to salads, sandwiches, and wraps. Frequently featured in Indian cuisine, fenugreek sprouts bring a pronounced curry-like essence to dishes, making them a flavorful addition.
Prep
Rinse. Eat raw or cooked.
Storing
To store it, place unwashed sprouts in a container lined with a dry paper towel to absorb excess moisture. Seal the bag or container loosely to allow for some airflow. Store the bag in the refrigerator's crisper drawer, where it will stay fresh for a few days.
How to use:
Salads: Toss fenugreek sprouts into your salads to add a bold, spicy note. Their crunch complements leafy greens, nuts, and fruits, creating a flavorful and textured salad.
Sandwiches and Wraps: Add fenugreek sprouts to sandwiches or wraps for an extra layer of flavor and crunch. They pair well with various fillings, from hummus and vegetables to meats and cheeses.
Stir-Fries: Incorporate fenugreek sprouts into stir-fries to infuse the dish with their distinctive curry taste. Add them towards the end of cooking to maintain their texture and flavor.
Soups: Use fenugreek sprouts as a garnish for soups, adding them just before serving. Their flavor adds depth and complexity to broths and creamy soups alike.
Garnish: Sprinkle fenugreek sprouts over cooked dishes, such as rice, pasta, or curry, to add a fresh and flavorful finishing touch.
Green beans, also known as string beans or snap beans, are slender, elongated pods that are harvested when young and tender. They have a crisp and crunchy texture with a bright, fresh flavor. Green beans can range in color from vibrant green to yellow, and they are a popular vegetable used in various cuisines worldwide. Whether sautéed, steamed, roasted, or included in salads, stir-fries, or casseroles, green beans provide a satisfying and versatile addition to meals.
Storage
Green beans should be used sooner versus later. Place the unwashed green beans in a bag or a container lined with a dry paper towel to absorb excess moisture. Leave the bag slightly open or use a container with ventilation to allow for some airflow. Store the green beans in the refrigerator's crisper drawer, where they will stay fresh for up to a week. It's best to avoid washing the beans until you're ready to use them, as excess moisture can lead to spoilage.
Prep
These are Blue Lake Stringless beans. That means you only need to remove the stem end to enjoy. Rinse. Eat raw or cooked.
Preserving
Freezing: Blanch the green beans by briefly boiling them in water, then transferring them to an ice bath to cool. Drain well and place the blanched beans in freezer-safe bags or containers. Label and date them before placing them in the freezer. Frozen green beans can be used in various cooked dishes such as soups, stews, and stir-fries.
How to use:
Set or stir-fried: Heat some oil or butter in a pan, add trimmed and prepped green beans, and cook them over medium-high heat until they are tender-crisp. You can season them with garlic, herbs, or spices for added flavor.
Steamed or boiled: Steam or boil green beans until they are just tender. This method helps retain their vibrant green color and crisp texture. You can enjoy them as a simple side dish or toss them with a dressing or vinaigrette.
Salads: Blanch green beans briefly in boiling water and then transfer them to an ice bath to cool. Add the blanched green beans to salads for a refreshing crunch and vibrant color. They pair well with other vegetables, grains, and proteins.
Roasted: Toss green beans with olive oil, salt, and pepper, and roast them in the oven until they are tender and slightly caramelized. Roasting intensifies their flavor and adds a delicious nuttiness.
Casseroles and stir-fries: Incorporate green beans into casseroles, stir-fries, or one-pot meals. They add texture, color, and a fresh taste to these dishes.
Pickled or fermented: Pickle or ferment green beans to preserve them and create tangy and crunchy snacks or condiments.
Green bean tempura: Dip green beans in a tempura batter and deep-fry them until they turn crispy and golden brown. This makes for a delightful appetizer or side dish.
Recipes
Green Beans with Bacon My fave! I like to over cook my beans but Chris likes his on the crisp side. I just remove his early and keep cooking mine.
Japanese eggplant is a slender, elongated variety of eggplant commonly used in Asian cuisine. It features smooth, glossy skin that can range from deep purple to almost black, and its flesh is tender, creamy, and less bitter than larger eggplant varieties. It is incredibly versatile and can be grilled, roasted, stir-fried, or used in soups and stews. Its thin skin does not require peeling, and its mild taste absorbs sauces and seasonings beautifully, making it a favorite for dishes like miso-glazed eggplant, stir-fries, and curries.
Storage
To store Japanese eggplant, place it in a plastic bag or wrap it loosely in a paper towel and store it in the refrigerator's crisper drawer. This helps maintain its moisture and prevents it from becoming too dry. Ideally, use the eggplant within a week to ensure optimal freshness and flavor. Avoid storing it near ethylene-producing fruits like apples and bananas, as they can cause the eggplant to spoil more quickly. If the eggplant begins to soften or develop spots, it's best to use it immediately or discard it.
You can steam slices and freeze if you don't have time for them this week.
Prep
Rinse, remove the stem, and slice or chop as needed. Cook as desired.
How to use:
Stir-Fry: Slice Japanese eggplant and stir-fry with your favorite vegetables, protein, and sauce for a quick and delicious meal.
Grill: Cut into halves or rounds, brush with olive oil and seasonings, then grill until tender for a smoky flavor.
Roast: Dice or slice, toss with olive oil, salt, and pepper, and roast in the oven until golden and soft.
Curries and Stews: Add chopped Japanese eggplant to curries or stews to absorb the flavors and add a creamy texture.
Pickle: Slice thinly and pickle with vinegar, salt, and spices for a tangy side dish.
Lettuce, a leafy green vegetable, is known for its mild and refreshing taste. With its crisp texture and delicate flavor, lettuce offers a light and cooling sensation in the mouth. The leaves are often tender and slightly sweet, accompanied by a subtle hint of bitterness that adds depth to its overall taste.
Prep
Rinse. Remove leaves from the base, chop or add whole leaves. Eat raw or cooked. If the lettuce starts to wilt, you can revive it by soaking the leaves in ice water for a few minutes before patting them dry and using as desired.
Storing
It's best to use it within a few days for optimal flavor. To store it, place unwashed leaves in a bag or a container lined with a dry paper towel to absorb excess moisture. Seal the bag or container loosely to allow for some airflow. Store the bag in the refrigerator's crisper drawer, where it will stay fresh for a few days.
Preserving
Freezing: While lettuce doesn't freeze well on its own, you can use the freezing method for preserving lettuce for cooked dishes or for making soups, stews, or smoothies. Blanche or steam the lettuce briefly, then cool it down quickly in ice water and pat dry before freezing in airtight containers or freezer bags.
How to use:
Salads: Lettuce is a staple ingredient in salads. Use it as a base and layer on other vegetables, fruits, proteins, and dressings to create a refreshing salad.
Wraps and Sandwiches: Replace bread or tortillas with large lettuce leaves to create healthy and low-carb wraps or sandwich wraps. Fill them with your favorite fillings such as grilled chicken, turkey, or veggies.
Burgers and Sandwiches: Add a crisp lettuce leaf to your burgers or sandwiches to provide a crunchy and fresh element. It adds texture and helps balance out the flavors.
Lettuce Cups: Use large lettuce leaves as cups to hold flavorful fillings like stir-fried vegetables, seasoned meats, or grains. This makes for a light and refreshing meal or appetizer.
Soups and Stews: Add shredded lettuce to hot soups or stews just before serving. The lettuce will wilt slightly and add a refreshing touch to the warm dish.
Stir-fries: Toss lettuce leaves into stir-fries at the last minute, allowing them to wilt slightly but still maintain some crispness. They add a fresh and vibrant element to the dish.
Smoothies: Yes, you can even add lettuce to your smoothies!
Kale, a leafy green vegetable renowned for its robust and earthy flavor, belongs to the Brassica family and stands as a nutritional powerhouse. Its slightly bitter, peppery taste lends itself well to a multitude of culinary applications, from hearty salads and smoothies to sautés and soups.
Prep
Rinse. Remove from stems because leaves cook faster. Chop or use whole leaves. Eat raw or cooked. If the kale starts to wilt, you can revive it by soaking the leaves in ice water for a few minutes before patting them dry and using as desired.
Storing
To store kale, place unwashed leaves in a container lined with a dry paper towel to absorb excess moisture. Seal the bag or container loosely to allow for some airflow. Store the bag in the refrigerator's crisper drawer, where it will stay fresh for a few days.
How to use:
In salads: Kale is a sturdy green that holds up well in salads. Try massaging the kale with some olive oil and lemon juice to make it more tender.
In smoothies: Kale adds a nutritious boost to smoothies. Try blending kale with frozen fruit and yogurt for a delicious and healthy breakfast.
In soups: Kale is a great addition to soups. Add it to vegetable soup or use it in place of spinach in a classic Italian minestrone.
In stir-fries: Kale works well in stir-fries. Add it to your favorite stir-fry recipe along with other vegetables and a protein.
In pasta dishes: Kale can be added to pasta dishes for a nutritious twist. Try tossing it with spaghetti, olive oil, and garlic for a simple yet satisfying meal.
In sandwiches and wraps: Use kale leaves as a healthy alternative to lettuce in sandwiches and wraps. They add a crunchy texture and a boost of nutrition.
In pesto: Use kale instead of basil in a classic pesto recipe. It adds a unique flavor and packs in extra nutrients.
In chips: Bake kale leaves in the oven with a little olive oil and salt for a healthy and delicious snack.
Summer squash refers to a variety of tender, edible gourds that are harvested during the summer months. They typically have a vibrant, yellow or green skin and a mild, slightly sweet flavor. Summer squash comes in various shapes, including elongated, cylindrical zucchini and round or bulbous varieties like pattypan and yellow crookneck squash. The flesh is tender and succulent, with a delicate texture that holds up well in both raw and cooked preparations.
Prep
Rinse. Eat raw or cooked.
Storing
Handle gently. The skin is thin and fragile. Keep on the counter and use within a week. If you aren't going to use them right away keep in the refrigerator.
Preserving
Freezing: Wash and slice the squash into desired shapes, such as rounds or cubes. Blanch the slices in boiling water for a couple of minutes, then quickly transfer them to an ice bath to cool. Drain well and pat dry. Arrange the slices in a single layer on a baking sheet and freeze until firm. Transfer the frozen slices to airtight freezer bags or containers, removing as much air as possible. Label and date the packages, then store them in the freezer for up to 8-10 months.
Dehydrating: Slice the squash into thin rounds or strips. Arrange the slices on dehydrator trays or a baking sheet lined with parchment paper. Set the dehydrator to the appropriate temperature for vegetables or use the oven on its lowest setting. Dry the slices until they are crisp and brittle. Store the dehydrated squash in airtight containers or resealable bags. Rehydrate the slices in water or broth before using them in recipes.
How to use:
Grilling: Slice the squash into thick rounds or lengthwise strips and brush them with olive oil and seasonings. Grill them over medium heat until tender and slightly charred.
Sautéing: Cut the squash into bite-sized pieces or slices and sauté them in a little olive oil or butter until they are golden brown and tender. You can add herbs, garlic, or other seasonings for extra flavor. Sautéed summer squash can be enjoyed as a side dish, added to pasta, or used as a topping for pizzas.
Roasting: Toss sliced summer squash with olive oil, salt, and pepper, then spread them in a single layer on a baking sheet. Roast in a preheated oven at around 425°F (220°C) for 15-20 minutes or until they are tender and caramelized. Roasted summer squash is a tasty addition to grain bowls, salads, or as a side dish.
Raw in salads: Thinly slice or julienne summer squash and add it to salads for a fresh and crisp texture.
Stuffed squash: Hollow out larger summer squash varieties like zucchini or pattypan and fill them with a stuffing of your choice, such as cooked grains, cheese, herbs, or ground meat. Bake until the squash is tender and the filling is cooked through.
Soups and stews: Add sliced or cubed summer squash to soups, stews, or chili for added flavor and texture. It cooks relatively quickly and absorbs the flavors of the other ingredients.
Spiralized: use a spiralizer to make squash noodles. You can simply sauté the squash noodles in a bit of olive oil or butter until they are tender but still retain some crunch. Top them with your favorite pasta sauce, such as marinara, pesto, or alfredo, and garnish with grated cheese, fresh herbs, or toasted nuts. You can also use spiralized summer squash in salads, stir-fries, or cold noodle dishes.
Sauce base: Summer squash can be used to create a delicious and creamy sauce that pairs well with pasta, grains, or roasted vegetables. Start by slicing the summer squash into small cubes or rounds. Steam or sauté until it becomes tender. Transfer the cooked squash to a blender or food processor and blend it until smooth. Add a splash of broth or dairy of choice, a squeeze of lemon juice, and season with salt, pepper, and herbs like basil or thyme to enhance the flavor. You can also incorporate garlic, onion, or Parmesan cheese for additional depth. Adjust the consistency by adding more broth if needed. Toss the sauce with cooked pasta or drizzle it over roasted vegetables.
Tomatoes, a widely cherished fruit often treated as a vegetable, encompass a remarkable spectrum of colors, sizes, and flavors. Their smooth, glossy exteriors encompass a juicy and fleshy interior, bursting with a sweet and tangy taste. Ranging from vibrant reds to yellows, oranges. Enjoy raw in salads, sandwiches, or salsas, or transformed through cooking into sauces, soups, and stews.
Storing
Keep ripe, uncut tomatoes at room temperature, away from direct sunlight, in a single layer with the stem side up to prevent bruising. If tomatoes are not fully ripe, place them in a paper bag at room temperature to encourage ripening. Once fully ripe, you can transfer them to the refrigerator's vegetable drawer, but allow them to return to room temperature before consuming for optimal flavor. Avoid storing tomatoes in airtight containers, as this can lead to moisture buildup and affect their quality. Use tomatoes within a few days of ripening for the best taste and texture.
Prep
Rinse. Eat raw or cooked.
Preserving
Freezing: Out favorite way to keep them. You can freeze them whole, in halves, or in quarters. Alternatively, puree or make sauces and freeze them in airtight containers or freezer bags. Frozen tomatoes are great for sauces and soups.
Drying: Sun-dry or use an oven or food dehydrator to dry tomatoes. Dried tomatoes can be stored in oil, used as a flavorful addition to dishes, or rehydrated before use.
Tomato paste: Cook down tomatoes into a concentrated paste, then freeze in ice cube trays or store in small containers. These tomato paste cubes can be easily added to recipes.
Preserves and chutneys: Make tomato preserves or chutneys by combining tomatoes with sugar, vinegar, and spices. These can be stored in sterilized jars and enjoyed as a sweet-savory condiment.
Fermenting: Fermented tomatoes can be made into sauces or salsas with a tangy and complex flavor. The fermentation process adds depth to the taste.
Canning: Tomatoes can be canned in the form of whole, crushed, or diced tomatoes, or as tomato sauces and pastes. The canning process involves blanching, peeling, and packing the tomatoes into sterilized jars, then processing them in a water bath or pressure canner according to recommended guidelines.
How to use:
Fresh in salads: Chop or slice tomatoes and incorporate them into salads for a burst of juicy flavor. Pair them with ingredients like fresh mozzarella, basil, cucumbers, and balsamic vinaigrette for a classic Caprese salad.
Sandwiches and wraps: Add sliced tomatoes to sandwiches, wraps, and burgers.
Sauces and salsas: Tomatoes are the base for many sauces and salsas. Use them to make classic marinara, pasta sauces, or chunky tomato salsas for tacos and chips.
Soups and stews: Tomatoes form the foundation of comforting soups and stews. Try them in tomato soup, gazpacho, or hearty vegetable stews.
Grilled and roasted: Grill or roast tomatoes to bring out their natural sweetness and depth of flavor. Grilled tomatoes can be served as a side dish, while roasted tomatoes can be used in sauces, spreads, or as a topping.
Stuffed tomatoes: Hollow out larger tomatoes and stuff them with fillings like rice, quinoa, or ground meat for a delicious and satisfying dish.
Tomato-based drinks: Blend tomatoes into fresh juices or use them as a base for cocktails like Bloody Marys.
Baked goods: Incorporate sun-dried or chopped tomatoes into baked goods like bread, muffins, or savory tarts.
Snacking: Enjoy cherry or wedged tomatoes as a healthy and convenient snack on their own or paired with hummus, cheese, or crackers.
Meal Ideas
Dill & Cucumber Salad: Mix sliced cucumbers with tomatoes and fresh dill. Add fenugreek sprouts and toss with a light lemon-olive oil dressing. Serve over a bed of lettuce for a refreshing salad.
Eggplant & Kale Stir-Fry: Stir-fry Japanese eggplant with red Russian kale and wax beans. Add garlic, soy sauce, and a sprinkle of fresh dill for a flavorful dish. Serve over brown rice or noodles.
Grilled Veggie Wraps: Grill slices of summer squash, Japanese eggplant, and wax beans. Wrap them in lettuce leaves with dill, cucumbers, and fenugreek sprouts. Drizzle with tahini or yogurt sauce for a light and satisfying meal.
Tomato & Dill Soup: Simmer fresh tomatoes with garlic and dill in vegetable broth. Add sautéed red Russian kale and wax beans. Puree until smooth and serve with a side of crusty bread.
Roasted Summer Squash Medley: Roast summer squash, Japanese eggplant, and wax beans with olive oil, salt, and pepper. Serve over a bed of lettuce with a drizzle of balsamic glaze and a sprinkle of fresh dill.
Cucumber & Tomato Wraps: Fill whole-grain wraps with lettuce, sliced cucumbers, and tomatoes. Add fenugreek sprouts and fresh dill, and drizzle with a light yogurt dressing for a quick and easy meal.
Dill & Veggie Sauté: Sauté wax beans with Japanese eggplant and red Russian kale. Add fresh dill and a squeeze of lemon juice for a bright, herbaceous flavor. Serve over quinoa or couscous.
Sprout & Cucumber Salad: Combine fenugreek sprouts, sliced cucumbers, and tomatoes with fresh dill. Toss with a simple vinaigrette and serve as a side dish or a light, refreshing lunch.
