In the shade

    I am sure that I don't have to tell anyone but... it is HOT!  The recent heatwave in Georgia has been scorching, ensuring this to be the last week for spring lettuce and broccoli .  We have put shade cloth over some of the tomatoes to help shield them from the direct sun. 
All of the summer crops seem to be doing well.  The summer squash are in full swing and tomatoes can be seen on most of the plants.  The next arrival will be green beans, we planted a stringless (snap bean) large variety and a smaller (french-style) green bean. 
This week we are planting sweet potatoes, melons, winter squash and we decided that you can never plant enough tomato plants, so we are adding 2 more varieties.



Yellow Pear Tomatoes



Kellog Tomatoes (orange variety)



Squash

Ivy in the squash plants

              

This weeks CSA share includes:

Summer Squash

Lettuce

Broccoli

Kale

Red Cabbage

Potatoes

Basil

Mint

Recipes

Sauteed Red Cabbage
Ingredients
2 tablespoons extra-virgin olive oil                           
1 small onion, sliced
 1/2 red cabbage, shredded
1/3 cup apple cider vinegar or balsamic vinegar
2 rounded tablespoons sugar

Directions
Heat a skillet over medium high heat. Add oil and onion and saute 2 minutes. Add cabbage and turn in pan, sauteing it until it wilts, 3 to 5 minutes. Add vinegar to the pan and turn the cabbage in it. Sprinkle sugar over the cabbage and turn again. Season with mustard seed, salt and pepper and reduce heat a bit. Let cabbage continue to cook 10 minutes or until ready to serve, stirring occasionally.

Potato Salad with Herbs and Grilled Summer Squash
A cornichon is the French version of a gherkin. You'll find these small, tart pickles in gourmet grocery stores; otherwise, gherkins will work just fine. Or, if you have capers on hand, you may substitute 1 tablespoon drained capers for the pickles. Make up to two hours ahead.
Ingredients
Salad:
2 pounds small red potatoes
3/4 pound yellow squash, cut lengthwise into 1/2-inch slices
Cooking spray
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Dressing:
1/3 cup chopped fresh chives
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh tarragon
1/4 teaspoon grated lemon rind
3 tablespoons fresh lemon juice
2 tablespoons water
2 tablespoons extra-virgin olive oil
2 tablespoons finely chopped cornichons
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper



Directions

1. Preheat grill to medium-high heat.
2. To prepare salad, place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 18 minutes or until tender. Drain; cut potatoes into quarters, and place in a large bowl. Set aside.
3. Lightly coat squash with cooking spray. Sprinkle evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper. Place squash on grill rack; grill 2 minutes on each side or until browned and tender. Remove squash from heat, and add to potatoes.
4. To prepare dressing, combine chives and remaining ingredients in a small bowl; stir with a whisk. Pour dressing over potato mixture, tossing gently to combine. Serve salad warm or chilled
.