Kaly calls this part of the summer "Glory Season." I can't think of a better way to put it, myself. We're into the crops that folks wait all summer to eat fresh and local. Not coincidentally, these are the same crops that we worked hardest on during the early season on the promise that we'd reap the rewards later. Later is now and it feels great.
The downside to glory season is that every day is a jam packed harvest day. Already this week, we've harvested over 500 pounds each of cucumbers, musk melons, watermelons, green beans and tomatoes. Today, we finally carved out a little time to work on our last round of heavy weeding and thinning for the season. Tomorrow it's back to the harvest.
This weeks share includes:
Autumn's recipe was a new concept to me. This Italian Bread Salad turned out great with a baguette from Missoula's own Le Petit. Local meets local! You've got to love that. Have a great glory season everyone.