It’s already been seven weeks! This week included basil, carrots, cucumbers, eggplant, kale, string beans, yellow squash, and scallions. There were also PYO berries, but it was raining, so I’ll go back later in the week. Still no tomatoes.
Here are a few close-ups…
Three colors of string bean:
Carrots just loosened from the ground:
Look at that shiny, inky skin:
Look at these lovelies. So diverse below the surface.
This time with five instead of six:
Week 5. Hard to believe it’s been five weeks. The produce gets more exciting every week. This week: scallions, summer squash, chard, carrots (with all their glorious greens), thai basil, a quart of pick-your-own raspberries and blueberries (there are a lot of beautiful blueberries under there…), cucumbers, more summer squash (or is it zucchini?), and lettuce (red leaf salanova?). Maybe a Thai curry in there? We’ll see….
For the pick-your-own option this week, we could pick a quart of blueberries, raspberries, and/or red currants. We went with a mix of the first two. Last week’s raspberries were so delicious, and we had been looking forward to the blueberries. My daughter lost steam again—another hot day—so my husband and I got to work to fill that quart-size basket. The berries on the blueberry bushes were the loveliest shades of lavender and blue:
As the basket filled up, we ambled over to the raspberry patch:
My daughter loved last week’s raspberries, so she got almost all of the pint-sized basket to herself. This week, I’m gonna have to sneak a few of these treats for myself.
Some close-ups:
rachel leff 