Taking Care
These early summer days are full of tender care for the vegetables in the fields.  Without much rain, irrigation is needed to keep them going, and plants like tomatoes need pruned to ensure their fruits are sweet and desirable.  Fruiting is constant, so I pick eggplants, summer squash, cucumbers, and beans every other day.  This affords me time to really get to know the plants, working with them as individuals and in groups, monitoring the insect and disease pressure and taking joy in their vigorous growth.  There are also alarming discoveries, such as the tomato hornworms I discovered on the tomatoes this afternoon.  While they are in no way threatening the health of the crop, they are absolutely disgusting creatures!  And I assure you, I enjoy many insects!  These, however, are huge and blend in with the tomatoes until the instant you see them, hanging bloated from the bottom of  leaves, munching away on your prized heirlooms.  Needless to say, I took no mercy on them this afternoon (crushed all I could find), and will be rounding them up as often as I can. 

 Featured Recipes:

Summer Squash Crabcakes
4 Cups summer squash, grated, do not peel
½ Cup Parmesan Cheese
2 Cups Italian seasoned breadcrumbs
2-3 teaspoons Old Bay seasoning
1 T mayonnaise
4 eggs
1 Tablespoon onion, minced
2 cloves garlic, minced

Mix all ingredients together.  Form into patties.  If too moist, keep adding breadcrumbs until they can be formed without too much stickiness.  Then coat each side of the cakes with breadcrumbs and fry in hot oil until browned, then flip and fry on other side.  Top with a slice of your favorite cheese and serve on a bun with tomato and lettuce.  

Ratatouille

½ cup olive oil
¾ cup thinly sliced onions
2 cloves garlic
4 julienned green peppers
2 ½ cups peeled, diced eggplant
3 cups summer squash in ½ inch slices
2 cups peeled, seeded, quartered tomatoes
salt and pepper
olive oil

Put olive oil in a deep skillet or heavy casserole.  Saute onions & garlic until golden.  Remove the onions and garlic from the casserole and combine in layers with green peppers, eggplant, summer squash, tomatoes.  Add salt and pepper to each layer, and sprinkle the top with olive oil.   Simmer, covered, over very low heat 35 to 45 minutes.  Uncover and continue to heat 10 minutes longer to reduce the amount of liquid.  Serve hot or cold.
Source, Joy of Cooking

Parsley Butter Sauce (perfect for fish or chicken)
Makes about 1 cup

3 Tablespoons green onions, minced
2 Tablespoons sherry vinegar
¼ cup dry white wine
1 cup fish, chicken or beef stock
½ cup creme fraiche
3 tablespoons butter, softened
1 Tablespoon coarse mustard
2 Tablespoons parsley, finely chopped

Combine green onions, vinegar, wine, stock and creme fraiche in a pan, bring to a boil and reduce to about half, or until sauce thickens slightly.  Reduce heat and whisk in butter and mustard.  Season to taste.  Just before serving, stir in the parsley.  
Source, Nourishing Traditions