I’m happy to report we have lots of snow and sugar snap peas this year and they are ready for harvest this week! My super early planting survived the crazy ups and downs of the Spring weather and are coming now in full force. My second planting, which went in at a more typical time for peas, has almost caught up, so we should have a good supply for a few weeks.

Another early planting experiment was greenhouse cucumbers. Although they have been very attractive to pesky beetles and squash bugs, I’m hopeful we will have enough for all of you this week while we wait for the field cucumbers to take off.

Speaking of taking off, the tomatoes are growing like mad and even though Courtney and I have now been joined by Kim, somehow they are still trying to get ahead of us. The problem with planting 600 feet of tomatoes is all the post pounding afterwards! The trellises are coming though and so are the tomatoes. It looks like it will be another hot and sunny week, so I doubt they will slow down.

There will be a choice of garlic scapes or fresh garlic this week, so for anyone looking for inspiration I have a new favourite thing to do with scapes. that is perfect for this salad forward time of year. Salad dressing! Here is the basic recipe, but let me tell you, this is for garlic lovers only.

Garlic Scape Salad Dressing

Two to Eight garlic scapes (depending on how garlicky you want it)
1 green onion (or small fresh onion)
chop in a food processor and then add:
1/2 cup vinegar, I have been using a herb infused white wine vinegar mixed with apple cider vinegar
1 tsp mustard (honey or maple is perfect)
salt and pepper to taste
honey if you want some sweetness
Turn the food processor back on and slowly add:
1/2 to 1 cup olive oil

Enjoy,
Jenny

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