Summer Everlasting

zucchiniI’m not ready to let go of summer.  In fact, it’s been a great one this year for where we live, an hour west of Washington DC.  The garden has never produced better – or longer.  I’m pulling the last of the zucchini plants out right now, which is unheard of – in a typical summer, the borers and squash bugs have long-since accomplished their nasty work, leaving zucchini and yellow squash plants wilting in July heat and done for the year. We’ve eaten carrots, beets, kale, lots of beans, peas, lettuce, potatoes and much more from the garden, a veritable cornucopia. Supplemented with incredible farmer’s market shiitakes – grower Jim Mello in Rixeyville VA concurs that he’s never had such a year either – we’ve been dining like kings.  And I’m not ready to let go. We’ll be at Brookside Gardens again on Tuesday evening stretching out summer a little longer with a quick little demo to promote our new CSA class launching September 24. We’ll use whatever is in the boxes this week, supplemented with a few staples of our own.  Come and join us at 5:30 pm Tuesday and get a taste of something good.

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