Our cucumbers are finally in their full glory! After several successions of our plants getting eaten or dying, we finally planted a late crop, and now they are quite prolific! So, everyone will be getting cucumbers this week, as well as our purple green beans, which are also continuing to flourish. One night we picked 19.5 pounds of beans! We've been putting beans in our pasta, omlettes, and stir fries, but one of our favorite ways to eat them is roasted. To roast them, just trim the ends, toss with olive oil and salt, and put on a cookie sheet and bake at 350 for 20-30 minutes. Also, if you are at a loss for what to do with basil (our basil is still going strong too, so everyone will be getting some), just hang the whole bunch upside down and let it dry (takes 3-4 weeks depending on humidity), and then crumble into a jar, and voila! you've got your own dried basil!

The cover photo was actually taken by Mira, lately she loves to grab my phone whenever it is unattended, and takes tons of pictures, and sometimes she gets some good ones!

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