Final Plantings

The Prince Borgs aren't the only tomatoes getting ripe. Here is an Early Girl.

And a Sweet Tangerine.

And more Borgs.

The Biker Billy jalapenos are setting fruit like mad.

The beans in row 3 are fully up. These are Kentucky Wonder and Dragon Tongue.

The first of the black-eyed peas in row 7 sprouted a few days ago.

And by yesterday they were up fully.

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Weather Note

It's hot! Yesterday was over 100. When we first went to the farm, around 6, it was 98 in the shade. It's on track to be as hot today, but then it may cool off for a bit. Rick demonstrates what it feels like to try to work in this sort of heat.

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We harvested a ton of plums and I cooked them all down into "plum goo." I washed and cut up the plums, removing the pits. Then I put them in the big pot and cooked it on low until it boiled. Then I simmered it for 10 minutes and ran the immersion blender in it. It made a lovely thick sauce. I immediately made some into a barbecue sauce that I'm putting on ribs today.

I put it in jars and shared with the co-op members. That way everyone can make it into whatever they want. Rene and Cindy: your jar is in Buddy's fridge. Come on over and get it.

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What We're Eating

Omelets with sauteed fresh zucchini, onion, and garlic, with the first tomatoes on top. The Ronde de Nice zucchinis are particularly delicious.

Zucchini muffins made with the Gray zucchini.

Ribs slathered in homemade plum barbecue sauce:

Chop onion and garlic and saute in olive oil. Add 1 can tomato sauce, 1 can diced tomatoes, and three big ladles of plum goo. Spice up with a good dose of worcestershire sauce, a squirt of soy sauce, dash of basalmic vinegar, rice vinegar, juice of half a lemon, teaspoon of prepared horseradish, a handful of brown sugar, and an icecube of roasted pepper sauce (from the last of last year's) plus salt and pepper.

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Despite the heat yesterday, we managed to get some basil planted in row 8. This will leave plenty of room for the Big Jim, Biker Billy, and Cayenna peppers. Then we re-deployed the irrigation to cover the whole area. The front half of the row is Perfumo di Genoa, and the back half is Italian Pesto, both from Renee's Seeds.

That's the last of the planting for now. I should start broccoli seeds in pots for the fall garden by the first of July... hmmm, that's essentially now!