Summer, do your worst!

Feeling rather uninspired on yet another rainy day, I thought I'd let one of my favorite poets express a rather accurate feeling of August. 

August - Poem by Dorothy Parker

When my eyes are weeds,
And my lips are petals, spinning
Down the wind that has beginning
Where the crumpled beeches start
In a fringe of salty reeds;
When my arms are elder-bushes,
And the rangy lilac pushes
Upward, upward through my heart;

Summer, do your worst!
Light your tinsel moon, and call on
Your performing stars to fall on
Headlong through your paper sky;
Nevermore shall I be cursed
By a flushed and amorous slattern,
With her dusty laces' pattern
Trailing, as she straggles by.

Scenes from the farm: planting in between the rain storms, picking beans, Duma steals a shishito and then feels guilty, obligatory tomato picture, cloudy view from atop the hill. 

The share:

salad mix

head lettuce

swiss chard

beans

cherry tomatoes

heirloom tomatoes

celery

sweet peppers 

hot peppers

eggplant

parsley

dill 

cilantro

beets

onions

cucumbers

melon!

Recipe of the week:

Tricolor Sweet Pepper Relish Recipe

SAUCED 

Sauces, dips, dressings, and condiments from around the world.

JOSHUA BOUSEL

Ingredients

  • 4 cups water
  • 1 large red bell pepper, cored, seeded, and cut into 1/8-inch dice
  • 1 large yellow bell pepper, cored, seeded, and cut into 1/8-inch dice
  • 1 large orange bell pepper, cored, seeded, and cut into 1/8-inch dice
  • 1/4 cup white wine vinegar
  • 1/3 cup white sugar
  • 1 1/2 teaspoon yellow mustard seeds
  • 1 teaspoon kosher salt
  • 1/4 teaspoon celery seeds

Directions

Bring 4 cups of water to a boil in a small saucepan over high heat. Removed from heat, add in diced peppers and let steep for 5 minutes. Strain peppers through fine mesh strainer.

Add in vinegar, sugar, mustard seeds, salt, and celery seeds into now empty saucepan. Bring to a boil over medium-high heat, stirring to dissolve sugar..

Add peppers and simmer, stirring occasionally, until little liquid remains, 15-20 minutes. Transfer relish to a jar, let cool slightly, then cover and place in refrigerator until completely chilled. Store in refrigerator for up to 2 weeks.

Malaika SpencerComment