Hot, Hot Summer

Garden view 8:15It’s been a very hot summer here in the Pacific Northwest with many days over 80 degrees, and our kitchen garden has offered lots of indicators of this unusual weather pattern. There have been a lot of “firsts.”

I just double-checked my harvest notes to confirm that I really did pick a Cherokee Purple tomato on June 27 and a Brandywine a few days later. It’s usually mid-July before we’re eating tomato sandwiches for lunch. Peppers usually turn red in mid-August but this year I started harvesting sweet, red Carmen the third week of July. Green beans and eggplant were early too, so early that the carrots and beets that usually fill the weeks before and after July 4th got passed over for these summer treats.

Corn thrives in heat and we were looking forward an amazingly early August harvest of a crop we usually harvest in September. So apparently were the raccoons. For the first time in the twenty-two years that I’ve grown corn here raccoons demolished my crop, first the sweet corn and then a week or so later the flint corn. Was it the heat that produced a crop that especially tempted the raccoons or had their usual food sources dried out? Whatever the reason, next year whether it’s hot again or cool I will follow my friends Debbie and Maxine’s plan and get a special raccoon fence.

Storage crops like shallots and onions, dried beans and winter squash can be a challenge to harvest before autumn rains in cooler years. Not a problem this year! For the first time ever the onion stalks toppled over without my help and the onions cured in the field. Usually mid-August onions still have green stems and I end up pulling onions and bringing them into the green house to cure. This morning I just took onions from the field to the storage room.
Onions cured in bedDry beans like Black urtle beans and white Drabo usually dry on the vine but not until mid-to-late September when I’m anxiously watching for rain that could cause the crop to mildew. This year they are dry on the vine now. I’ve just harvested Drabo and will harvest Black Turtle soon.  Who knows, I may even find time to shell them before winter.

Beans Drabo dryBeans, black dryBeautiful orange, green and dusty blue winter squash are emerging through the dying vines in the squash beds, early like all the other storage crops. As my friend Diane said the other day, maybe the squash will actually cure in the field this year. In years past, I’ve brought them inside to a warm place for a few weeks to cure before putting them in cool storage. Maybe this year, like the onions, they will go right from garden to storage.

Winter squash 8:15

All these harvest firsts are exciting but also alarming. Are my early harvest dates a kitchen garden indicator of the global warming I know is happening? Will this summer’s temperatures become the “new normal”? It will be next garden year before I know what these firsts mean but I’m hoping this year is just a novelty.

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Busman’s Holiday

One of the pleasures of exploring our coastal northwest is the chance to see other kitchen gardens growing in this climate. Recently we traveled by ferry and bicycle from Lopez Island to Vancouver Island, BC, the Olympic Peninsula and Whidbey Island and back to Lopez. As we pedaled along bike trails and quiet roads, we saw flourishing vegetable and fruit gardens on a much larger scale than ours and delighted in the farm stands, farmers markets and restaurants that they supply.

On the bike route from the Sidney, BC ferry terminal to Victoria, we stopped at Mitchell’s, “a sixth generation family owned and operated farm that has been growing on the Saanich Peninsula for over 150 years.” From our bikes we could see their fields stretching up one side of the valley and in their store we saw some of the “over 50 varieties of fruits and vegetables” they grow. Their website offers a great series of vegetable photos.

The next day, biking from Port Angeles to Sequim, we stopped at Nash’s Farm Store, a highlight for me because I’ve admired Nash Huber ever since reading about him years ago in the Puget Sound Consumer’s Cooperative (PCC) newsletter. Unlike Mitchell Brothers, Nash Huber didn’t start with family land but with the PCC Farmland Trust. Working with the trust he has saved acres and acres of farmland from development and farms many of them now, supplying his farm stand, farmers markets and restaurants with his produce. He’s especially famous for his carrots. I spotted him at the back of the store and one of the staff said proudly, “Yes, that’s our Nash.”

In addition to farm stands open daily, there are farmers markets all along the Olympic Peninsula.  Most are open only on Saturday but we were lucky to find the wonderful Wednesday Port Townsend Farmers Market open  at Polk and Lawrence streets in the uptown section of Port Townsend. Dharma Ridge, Finnriver, Midori Farm and Red Dog Farm were just four of the many farms offering gorgeous fruits and vegetables.   After seeing the beautifully grown produce from all of these farms and talking with their proud farmers, we imagined future bike trips to visit each of them.

PFM berries

PFM tomatoes

As travelers, we didn’t have a kitchen for this amazing produce but there are wonderful restaurants that serve this abundance. In Victoria, we ate at Olo a word that means “hungry” in Chinook Jargon. We were hungry when we arrived but not when we left. Their menu featuring locally grown vegetables and fruit, island-raised beef and fish from local waters reveals why. One side dish I repeated as soon as we got home was farro served with fava beans. It sounds simple but the subtle visual treat of light brown farro and bright green fava beans and the combination of chewy, nutty grains and soft, earthy beans, were perfect. Olo served this side with lingcod but it makes a fine meal on its own.

In Sequim we ate at Nourish, “Garden to Plate, Sequim’s Gathering Place” . It is located at the very top of a long hill but definitely worth the effort to get to on a bike. We sat outside and enjoyed the views of their gardens, Sequim, the Strait and in the distance Lopez Island. My delicious NW Nicoise Salad substituted grilled NW wild salmon for the usual tuna and added lots of vegetables and greens to the classic potato and egg. Inspired by their salad, I made a version of it for a picnic the other night adding green and yellow beans and sliced red and gold cherry tomatoes to roasted potatoes and grilled salmon.

And in Port Townsend we ate lunch and then breakfast the next day Sweet Laurette Café and Bistro, another inspiring farm-to-table focused restaurant. The breakfast Farmers Market Scramble, “dictated by what is fresh and organic from our farmers this week” added a sauté of many of the beautiful vegetables we’d seen the day before at the Wednesday market to softly scrambled eggs, just the thing to set us up for the final day of biking.

Heading home on the ferry later that day, we admitted that a bike ride around our Lopez Island and the other San Juan Islands would have given us similar experiences of farms, farm stands and markets and farm-to-table meals but branching out to see what’s around us reminds us of the amazing variety and abundance of farming in our region. We’re ready to explore more.