Dill Overload?

 Wondering what to do with all that dill we’ve been sending?? Here are a few tips: blend finely chopped dill with sour cream or yogurt cheese (you can use almost as much dill as dairy), add a bit of salt, and you have a “dill”ightful spread. It’s also great in salad — potato salad, bean salad, lettuce salad (if you have any lettuce; sorry we weren’t able to send any this week. The lettuce does not enjoy the hot weather we’ve been having and pretty much all of it has bolted. Now that we’ve had rain though, the latest seeding may come up, and we can try for another one too.). Dill also goes well with beets, which you’ve had the first of this week. And if all else fails, you can chop it up and freeze it for those winter days when you’re longing for this taste of early summer! I can also assure you (or warn you, as the case may be), that we are also nearing the end of the early dill, and quantities will be dropping.

The feature of this week is peas! Shelling peas, sugar snap peas, snow peas… Enjoy the abundance. Some of the sugar peas we sent to Saskatoon today are a bit more mature than we would have liked, but we assure you they will taste fabulous in a stir fry. Here too we are feeling the effects of our hot, dry weather. The first seeding of peas is slowing down and the second is in bloom, but not quite ready yet. There may be a little lull, but fear not, we are not finished with peas yet!

Saskatoon members got the first broad beans of the season today; Battlefords members, yours will come on Sunday. If you aren’t familiar with these, they are best eaten shelled and lightly steamed, with butter. Of course, there are many other ways of preparing them too. Also known as fava beans, they are common in Middle Eastern cuisine.

As for green beans (and yellow beans, and purple beans), they are in full bloom at the moment, and Judy and I spotted the first baby beans this morning, so it won’t be long before you’ll be enjoying them too!

And while we are very sorry not to have lettuce for you, the perpetual spinach and kale are coming into their own. We’ve increased the quantity of perpetual spinach this week, and have sent you thinnings of our second planting of Red Russian kale. We’ve also got a second kale variety, lacinato, which we hope to send a taste of next week, along with more of the Red Russian.

Our basil, parsley, and summer savory are also coming into their own. We’ve sent slightly more this week, and hope to increase the quantities more noticeably in the very near future. You’ve got both bunching (or green) onions and multipliers this week, and a few more succulent summer turnips.

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