Flying through July this year. The tomatoes are kicking in, there’s lots of sunshine, the barn is bulging with onions and garlic, and we try to stay one step ahead of exhaustion. July is when we try to make ourselves believe the hump is being crested.

The cukes are slowing down, so enjoy them while you can. Among the recipes folks have posted on our group page are bread and butter pickles and chilled cucumber soup. Off the old blog posts there’s always tabouleh. From a past newsletter there is the tasty garlicy tomato and bread gratin, and on the same page is a potato/onion hash recipe.

Kraut is on the bulk list again. We are trying to gauge interest in fermented products to see if scaling up is worth it. If you haven’t tried sauerkraut in awhile, now is the time to get some. We made it especially for the membership, so give us your two cents.

Tomatillos destined for salsa packs

Out in the fields the feeding continues. The cowpeas and sudan grass in the high tunnel are growing well. A week or so more and we will mow it down and turn it under. The soil is hungry.