It’s beginning to feel like the peak of our summer season has arrived in the Finger Lakes. The signs for me are when I finally seemed to have a grasp on my pollen allergy and can breathe again, those fields of wheat have turned a golden color and are now being harvested and the farmers market is a bounty of fresh and colorful fruits and vegetables.
These are probably my favorite couple weeks of the year for many reasons, most importantly the availability of farm products across New York State. From green beans to cucumbers, you should have no problem finding that fresh fruit or vegetable in the garden right about now.
Nevertheless, the peak of summer also means colder days ahead and the end of a harvest season. This has me reflecting on the many different harvest seasons of summers past and yet to come this year.
It all begins in late April or early May; everything starts to green up and those perennial asparagus spears start poking out of the ground ready to be snipped. They almost seem to grow a foot a day – and if your patch is productive enough then you might find yourself harvesting morning and night! Asparagus marks the start of firing up the grill, having some local steak, mashed potatoes and some fresh asparagus on the dinner table.
Sadly, when this mighty vegetable harvest comes to an end a good farmer must allow some spears to grow into ferns to replenish the root system for next year. Fortunately, asparagus lends itself well to be pickled or canned to be enjoyed later.
By late May and June, we have the sweet and wonderful strawberry season, and the tart and inimitable rhubarb is also harvestable! Strawberries are a classic U-pick fruit that are both fun to pick with family and friends and sweet to enjoy over shortcake or in a classic PB&J sandwich. My grandma had me search the county for the juiciest strawberries around to fill her jam jars to last till next year – thankfully, a task pays priceless dividends.
Rhubarb is a unique crop; it comes in stalks and adds a tartness to the dishes it’s added to. It can be added to all sorts of things like jams and jellies or even added to simple syrups for your at-home cocktails. One of my favorites is strawberry rhubarb pie, a delectable treat only available for a limited time.
Once this season comes to a close strawberry plants will send out runners to promote new growth, and rhubarb will grow large leaves and devote energy to root growth.
In July and August our gardens have had sufficient time to produce a bounty of crops. Bragging rights belong to the first gardener on the road to harvest that ripe tomato or shuck the first sweet corn of the year. However, we cannot forget the perennial plants like blueberries, raspberries and cherries that are available at many U-pick locations, and the lovely peaches that can be found at some farm stands. If you are lucky enough to find a mulberry tree you may have the potential to bake a wonderful mixed berry pie – it could even have a good chance of winning first place at the local county fair!
If pie isn’t what you fancy perhaps it’s a fresh garden salad full of mixed greens, cherry tomatoes and whatever else your heart desires from the garden. Visit our website for a Bell Pepper Salad recipe from the Food and Nutrition Education Program, at www.cceontario.org/food-nutrition/recipes.
Yet, we cannot deny the inevitable end of summer. Labor Day will come and the buses will start rolling out, signaling the start of another school year. Our gardens will be winding down with root vegetables like beets and potatoes. Some vine crops will be ripening, such as pumpkins and squash. The viticulturists will be hurrying to harvest those grapes to ferment into wine. And we will undoubtfully see the young couples sport some flannel for their apple picking and cider drinking photo shoot.
With that, the winter season will begin bringing our growing year to an end. Hopefully you canned and preserved the garden harvest.
Thankfully we have plenty of summer left right now! Our farmers markets are still rolling every week with plenty of fresh products, gardens are still thriving and summer is at its peak. If you have mastered the gardening aspect and find yourself with too many tomatoes, you won’t want to miss CCE Ontario’s Tomato Sauce Canning Class, coming up Aug. 23 from 10 a.m. – noon, led by Educator Emma. She will be showing participants how to can with meat and without meat, plus how to do a hot water bath and pressure canner. More information and registration can be found at www.cceontario.org/Tomato.
I hope you take advantage of the summer season by visiting the many farmers markets and attending events happening around the Finger Lakes. I know it can often feel like a busy time of year so I hope you can enjoy some relaxation in the sun – perhaps weeding that garden or enjoying an outside dinner with fresh fruits, vegetables and friends.
by Jacob Maslyn, Agriculture Economic Development Educator with CCE Ontario
