This week we got the netting over the blueberry patch–just in time, as the fruit is ripening fast. If we left the patch uncovered the birds would get more berries than we would. We picked the first ripening berries this week, so a few of you will find blueberries as your mystery item. We have four different blueberry varieties planted, and theoretically they should ripen sequentially. But the first variety to ripen seems to differ every year, and in the end they all come on in force at about the same time! These first berries are the Misty variety. Jewels look like they’ll be ready next, with the South Moons soon after.
We’re also excited about picking the first of our “spring squash” patch (the other likely mystery item). Sure, people may get tired of zucchini in July and August, but right now, it’s a special treat to get these tender squashes so early. They serve as the backbone of so many vegetable dishes and preparations, I really miss them in the off season. We have the middle eastern cousas, the ribbed costata squashes, and green zucchinis starting, with yellow crookneck squash coming along in a few weeks.
We had fava beans last night for dinner, so we really know it’s spring. The key to cooking large fava beans without needing to take the skins off is to cook them on low heat. The skins become just as tender and tasty as the inner bean. (You do have to shell them. I’m just talking about the skin on each bean.) Saute them gently with garlic and scallions, add a little water, cover and let them steam on low just until they are tender, and finish them off with some chopped fresh oregano. Quick and yummy.
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