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The wheat, oats, triticale patch in our flower garden is showing us that the fullness of harvest season is upon us.  We have eaten our first melon and sweet corn, the pumpkins and winter squash are showing striking colors, and the goldenrod is in full bloom.  It seems the bees of all varieties have their finest feast this time of year.  We are hearing their buzz as we crouch in the garden thinning carrots, picking cucumbers, and weeding next year's strawberries.  Everything is putting forth seed and grain for the future and it begs us to begin to form our...

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New Potatoes Dill Summer Onions Garlic Chard Kale

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Sweet Corn - Fresh, grilled, boiled...it'll taste like summer no matter how you eat it. Summer Onions - This early onion variety will help bolster any meal you make.  Slice thin for sandwiches, chop and throw in the pan with salt to start your cooking process...

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Cut Potatoes unpeeled (if there is dirt or blister, just rub off with water and veggie brush) into 1/2" diameter.  Chop an onion finely.  Boil potatoes until cooked, drain. Put cooked potatoes and raw onion in bowl and pour vinaigrette over.  When cool, add chopped dill, salt, and pepper. Vinaigrette: -2/3 cup OIive Oil -1/3 cup Vinegar or Lemon Juice -2 Tbsp dijon mustard -Salt and Pepper

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With a decent rain this past weekend and a continuing hot weather streak, the gardens are in rapid production mode.  Some crops, like the green beans and winter squash, seem to be producing heavy and early then fizzling out.  Cynthia spotted some Japanese Beetles, a pest that we typically don't see this far north and that is capable of heavy crop damage.  They must have ridden this heat wave as far north as they could.  Melons and Corn are just around the corner! We weeded out our storage carrots and beets just before the rain and they are looking extremely...

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Tomatoes Scallions Cilantro Green Garlic Squash  Cucumbers

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