The end of July and beginning of August are an exciting time for Vermont gardeners. Finally we enjoy a huge diversity of sun-ripened fruits, berries, and vegetables from our gardens and farms. We’ve been savoring first raspberries, blueberries, cucumbers, fennel, tomatoes, peppers, green beans, broccoli, onions, garlic, and beets. Waiting all these months, of course, makes it all much more exciting and delicious.
After several long rainy weeks, we’ve been enjoying a stretch of sunny low-humidity days and cool nights. Though it’s meant fewer lake swims, it has been perfect weather for daily weeding sessions, keeping up with the ever-growing lush green lawn, and kitchen cooking projects.
In the kitchen, I excitedly pickled a batch of kohlrabi, fennel, and beets. They flavors and colors are blending wonderfully, turning bright pink (click here to learn more about natural fermentation).
I’ve also been LOVING a newly discovered recipe for Sourdough Buckwheat Pancakes. Buckwheat is a really interesting “grain” and offers a unique alternative to wheat. This recipe sprouts and sours the buckwheat, making it even more nutritious and digestible. The pancakes were nutty and tender with crisp edges (be sure to use plenty of grass-fed butter in your pan), and a perfect vehicle for the delicious fruits and berries that are now in season.
Happy harvesting, happy feasting!