The summer rhythm is starting to find its swing. We've managed flowers for two weddings already and Jamie has been at the Halifax Seaport Market for the last 2 weeks but we're not yet even close to what we feel is "proper harvesting". Which is good, because right now we are drowning under a mountain of garlic scapes. Some of our scape recipes were published in Saltscapes Magazine and if I was more savvy I would know how to beam that to you all instantly, but sadly I am not. Scapes seem to be very on trend over here this year, so I am told, so for those of you who don't include them on your grocery list then maybe you might want to try them. Or better still, grow your own garlic so you don't have to buy the stuff which is bleached and shipped from China all sparkly white, clean and toxic. Anyway, the scape is the green shoot that the garlic bulb sends up as it grows and we cut it just as it curls over like a pig's tail before it flowers. With the scape you can chop it up and use it like garlic. It freezes very well and makes great pesto.
It's also the time of year for strawberries and Quahogs. This year the pickings were so easy that we filled an entire cool box full of strawberries so I have been busy making as much jam as we have jars for. As for Quahogs, well that's Jamie's thing (any excuse to paddle around on the beach digging!).
Time now to get back to harvesting, enjoy the pics!