Lots growing on South Ridge Farm right now! Last week was our main harvest of black currants - some went into nice, tart jam, others to the Saturday Market, and the rest in the freezer for further creations, possibly in the Berry Blast Bars which sell out quickly each Saturday morning.
The gooseberries are prolific this year and soon will be ready. The zucchinis are tender and sweet, even the larger ones which I tend to use as veggie dippers. The oats are up and the kamut is tall and strong. We've been using the rhubarb in our baked goods and it is still growing well in it's somewhat shaded spot.
Winter crops like carrots, beets and broccoli stand 3 to 4 inches and the fall chard is doing well. The fall favas are standing up well, too.
I'm off to harvest more mint for the Nettle Mint tea and to pick pie cherries after lunch. I'll pick wild trailing blackberry, too, for the Berry Blast Bars, which due to lack of heat until recently aren't as sweet as usual. The Wild Raspberries and Thimble berries are very sweet, though, so it all balances. Eat well!
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