This week:

• 4 Doughnut Peaches
• 1 head Romaine Lettuce
• 1 1/2 pounds Green or Dragon’s Tongue Beans
• 2 Ripe Bell Peppers
• 4 Anaheim Peppers
• 2 Beefsteak Tomatoes
• 1 bunch Sweet Onions

Well here we are, another week of (barring the occasional rain squall) sun and heat.  We just finished cutting the cabbage seed into windrows, and hope to have it harvested and off to the seed mill by the end of the week.  The fresh vegetables are in a hurry, I think someone must have told them it was August, and they had to step up their game(the summer squash especially is always impatient)  We have more of one of my summer favorites(Am I allowed to have favorites?) this week, green beans.  I am inclined, in the press of August, to simply eat them raw by the handful, but when I have time I like to throw them in a very hot wok (or frying pan) with some sesame oil and crushed garlic.  Or I ask the internet, and find something like this.  I haven’t had a chance to try it yet, but it sounds splendid, and barring the lemons, I won’t have to go farther than the stand and my pantry for the ingredients.  Who knows, I’ve got a whole week before I need to run off to the fair with a pack of kids and a herd of horses, maybe I’ll find the time.
-Lauren
 
P.S. I won’t be around much next week, but if you’re at the fair feel free to come say hi in the horse barns and cheer on the Valley Green Acres club in the arena.  They are without a doubt the best club in the county. (and I am most certainly not in any way biased,)