We are almost halfway through the summer season, and we’re finally transitioning from the spring greens to the summer fruits and vegetables. This has been a new experience for us, as we started earlier than ever on purpose and did it following an unseasonably warm winter and spring. Thanks for hanging with us through weeks and weeks of spring vegetables. I know there can be a bit of palette fatigue eating just what is growing in your local area.
I talk at you all every week. This is a good time to stop and have you talk back. While I’m not the one growing the food, I can pass word back to David (or you can stop at the market and tell him yourself – he’s chatty). I do control the news and recipe flow, however, and that has ebbed and flowed a bit this season around my personal schedule. About half of you have signed up since the season began, some in the last week — you may have missed initial tips and tricks for dealing with the produce. So….
What do you have entirely too much of?
What do you have no idea what to do with?
What would you like to see more of next spring?
What is going bad in your fridge before you can get to it?
What flavors are you families just not into (so I can recommend recipes that downplay those flavors)?
What could I give you more of?
Leave it as comments on the posts, or email me (Dusty) directly at email@example.com.