The rain has been a welcome sight. Even better when it comes overnight after planting. Nothing like waking up to a dream come true.

With the accumulation of peppers, cucumbers, onions, garlic and tomatoes over the last few weeks we realized that it is gazpacho season. So we made a big batch on Sunday and have been enjoying it for lunch and dinner this week. If you are not familiar with this Andalusian delight, just refer to our primer on the subject in 2010.

And yes, garlic was mentioned in the previous paragraph. This year’s crop is less than half what we planted, as the garlic seed we planted from the 2012 crop did not come up well. The culprit, no doubt was the record warmth of the first 6 months of that year. It was 107 deg F last year at this time! What was harvested this year though, appears to be good quality, and you will be able to tell for yourself this week.

Another recommendation for the week is to take advantage of the dried herb choice (by choice or by swapping). Some of the herbs we grow are best after a good dehydrating, and we have developed a energy efficient system of drying them in the greenhouse during the heat of the summer. Oregano, marjoram, thyme, lavender flowers, mint, and many other choices are available. They are often the secret ingredient to a meal.