Summer Soup and Special Bouquets

I am an optimist. I get up in the morning and put on sunscreen in hopes of it being a sunny day. We do not need any more rain just now. We need sunshine. Too much rain causes the vegetables to deteriorate! Another thing that makes veggies deteriorate is not having one’s refrigerator set to the proper temperature. It can be easy to accidentally move the dial on some units, so we always suggest people buy a thermometer and monitor the temperature of one’s refrigerator. Now to the garden . . .

The snow peas have been picked off clean and we trust they will provide a second bloom and harvest.

Pea pickin’ and eatin’–right in the garden!

I made a vegetable soup last week using patty pan squash, zucchini, peas, and carrots! (Yes, carrots are in the future!) This batch of soup has a wonderfully “fresh” flavor. Some do not think of soup in the summer, but we love soups year ‘round at our house! We are exceptionally busy (in case you had not gathered) and often need a quick meal . . .

The last Romaine salad of the season and summer soup!

The potatoes are growing. We should have lots of Russets for baking and plenty of our “special potato” that has a slightly golden flesh—and no, it is not the Yukon Gold potato. We have grown those in the past, but love this particular one EVEN MORE!!

Robert says the 2021 Harvest will be the best potatoes he has ever grown!

We will be getting some okra soon. You may have a favorite method to prepare your okra—many people like it fried or in a gumbo. I was not a fan of okra until I discovered the following way to cook it. All I do is steam the entire okra for about five minutes! Remove from the heat, let cool slightly, and sprinkle with some sea salt. Using the stem as a handle, bite into the okra and enjoy! They are not slimy when prepared in this manner. The “slime” makes an appearance once the vegetable is “cut into.”

We like okra small. I think large ones are for making Christmas tree ornaments!

If you interest in whole chickens, the following is from a neighbor and friend who has for sale fresh and frozen whole pastured Cornish Cross meat birds.  Most are around 5 lbs at $5.50/pound. She cleans them very meticulously and then vacuum seals them for a beautiful product if you like tender chicken. Available while supplies last at Cloud 9 Farm in Fairview. By appointment only, so call ahead. Contact: Janet Peterson, phone: 828-545-9611, or by email at:

A good year for the gladiolas in our front yard! I keep a constant bouquet in my kitchen.

There are bouquets and then there is the “Farmer’s SPECIAL Bouquet!” Coming one day soon to a veggie box, along with okra, potatoes, patty pan and zephyr squash, green and yellow zucchini, cucumbers, broccoli, and maybe cauliflower or kohlrabi, eggplant, and green beans, depending on the day. It’s summertime in the garden!

Nice and sweet this season–but they may not all be this straight!