June flew by in a frenzy of planting, harvesting, weeding, and watering–Wednesday is July 1 already! We have coined a new word here for how tired we are: “Exhausterated.” Farmer epitomizes the exhausterated look when he passes out on the couch every night with his eyes rolling back in his head; it’s hard work being a farm dog on a busy farm, after all.
The best thing about this June has been the explosion of strawberries. Remember last year I was all giddy because there were finally enough for me to snack on every day–but not enough to sell? Well, I don’t know if it was the cold winter or the compost I dumped on the patch last year or a little pruning and separating we did, but this year our one little fat row of strawberries yielded hundreds, probably thousands of strawberries. Enough for us to sell some at the farm stand most days, and still have leftover “house” strawberries.
Libby and I made our first batch of ice cream for the summer. Both of us rank fresh strawberry ice cream right up at the top of favorite flavors. (In a few weeks, we’ll be able to make black raspberry, too.). We made shortcakes with a lot of whipped cream, and there are still enough strawberries left out there for me to make a batch of Gingery Strawberry Rhubarb Crisp with Brown Sugar-Pecan Topping, that killer recipe from my cookbook, Fresh From The Farm.
Oh, and that reminds me, that recipe is just one of many that my publisher, The Taunton Press, has put together into a special “bookazine” called Farm Fresh that is now on the newsstands (grocery stores, Barnes & Noble, Costco, etc.) or available by mail from The Taunton Store.
It’s an excerpt of my cookbook and there are, of course(!), a ton of great recipes. So be on the look out for it. (Gorgeous food photos, like the one of the crisp below, by Alexandra Grablewski.)
Anyway, there’s no time to think about strawberries anymore. Tonight I picked 13 pounds of shell peas (we planted a lot more this year) and Roy has been harvesting lots of summer squash from his early planting on black plastic. The plants started yielding only 30 days after they went into the ground. We’re growing “Zephyr” crookneck summer squash with beautiful green tips; bright yellow “Sunburst” Pattypans; “Jackpot” zucchinis; and “Golden Arrow” yellow zucchini. Here’s an iPhone pic–in fact all my photos today are from the phone. Once again, I have a broken camera on my hands–oh well! Here’s to summer eating, and a happy July 4th week.