I’m not sure that we have ever seen such an abrupt segue between spring and summer. With 11 days in the 90’s leading up to the first day of summer, it is already mid-summer hot.

One crop for us that we can time well with the summer solstice is the Walla Walla sweet onions. They bulb up based on hours of daylight, so they are actually one of our more predicable harvests. Tonight when I cut one up I couldn’t tell if my knife was extra sharp, or the onion was especially tender. If you like raw onions, these are prime.

We have harvested all the Chinese cabbage, getting it out of the heat and into our new cooler. We like it so many ways; cooked in a stir fry, chopped into a slaw, or fermented into kim chi. If you want to ferment the cabbage, or other items in your share, we suggest you go to our friends Tara Whitsitt’s Fermentation on Wheels page.

Potatoes are earlier than ever this year, and we hope you can taste the freshness in these early diggings. While varieties may vary this first harvest, any will go well in a hash. We suggest the substituting them in the sweet potato cabbage hash recipe from the fall of 2012.