This week we have a break from planting and seeding to catch up on weeding. We have improved our bed preparation and tractor cultivation so that we definitely have less weeds this year but there still are plenty. In some beds where the crop is established, we do not have to remove all the weeds. However, in the long term crops and the more slower growing crops we want to remove them before they grow any bigger. It is satisfying to look back at a beautiful clean row when you are done.
The young chicks ventured outside for the first time yesterday. Only a few actually go out the doors in the beginning but slowly over several days they all find their way.
This week's pick list:
The kale and collards are growing abundantly while the chard is struggling. The cucumber beetles are taking a toll on it. We will have it again next week, as well as spinach.
- Summer squash
- Snap peas
- Basil, Cilantro, Parsley, and Dill
- Revolution Bread is available.
Simple Zucchini Leek Soup, from dishingupthedirt.com
- 1/4 cup unsalted butter
- 1/4 teaspoon crushed red pepper flakes (a little less if you are sensitive to heat)
- 2 large leeks, white and light green parts only, thinly sliced
- 3 large cloves of garlic, thinly sliced
- 1/4 cup dry white wine
- 4 medium-sized zucchini, cut into 1/4 inch thick rounds (about 2 pounds)
- salt and pepper
- 4 tablespoons minced dill + additional for garnish
- 2 cups bone broth (or water) + additional to thin if needed (because the zucchini has a high water content you don't need much liquid here)
- finishing sea salt
In a large dutch oven or heavy-bottom saucepan heat the butter, crushed red pepper flakes and leeks over medium heat and sauté, stirring occasionally, for 8-10 minutes. Add the garlic and continue to cook, stirring often for about 1 minute longer. Add the wine and cook until most of the liquid has evaporated. Stir in the zucchini and a hefty pinch of salt and pepper. Cover the pan, and steam over medium-low heat for about 8-10 minutes, or until the zucchini is just tender. Transfer the mixture to a high speed blender with the dill and 2 cups of broth or water. Blend on high until very smooth. Return the soup to the pot and keep on low heat for about 10 minutes so all the flavors blend together. Taste test and adjust seasonings as needed.
Divide the soup between bowls and garnish with zucchini blossoms, extra dill, and sea salt.