Keeping It Going

We’re in the midst of a summertime food avalanche.

We’ve had bumper crops this summer of tomatoes, eggplant, squash and zucchini.  This may be our best year ever for tomatoes, and we’re enjoying them at nearly every meal.

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A one and a half pound beauty

It wasn’t that long ago that we were swimming in kale, collards, chard, turnips, radishes, beets, broccoli, asparagus, lettuce and the like. But those cool weather crops were all done in by the summer heat. In due course, as they faded out, they were replaced by green beans, potatoes, onions, garlic, tomatoes, cucumbers, peppers, eggplant, etc. And our recipes and the meals changed with the season.

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But, alas, no sweet corn for us this year. We were defeated by raccoons.

Now the green beans are gone, the zucchini is dying and the squash and cucumbers are beginning to fade. It’s transition time again.

But even as those favorites retire for the year, we welcome the arrival of other favorites, like okra and watermelons.

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I cut our first watermelon of the year today and it was amazingly delicious. The first taste of the year of a newly arrived favorite food is a special treat–a thrill even. It’s one of the joys of seasonal eating.

We’ll be awash in midsummer goodness for a while longer, but we also have to be thinking ahead.

So today I sowed broccoli, cauliflower, kale, cabbage, collards, Brussels sprouts, lettuce, radicchio, and Chinese cabbage. After all, fall will be here soon and we have to keep it going.

 

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