June Garden Totals and Squash Blossom Soup

Wow! This has been one warm, dry June. We have had several days in the 90's, hot for Western Washington, and we've had no rain since June 2 when we got 0.09 in. The garden has been loving all the heat and the summer crops are producing earlier than usual. I picked a little bit of everything this month.

Here is what I picked this month:

9 pounds beet root
9 pounds 8 ounces beet greens
1 pound 10 ounces kale
2 pounds 11 1/2 ounces spinach
1 pound 9 3/4 ounces strawberries
7 pounds 13 ounces peas
8 ounces green onions
16 pounds 8 ounces garlic
4 ounces garlic scapes
3/4 ounce swiss chard
5 ounces thyme
3 ounces oregano
7 1/2 ounces parsley
1 ounce sage
4 ounces marjoram
8 ounces basil
1 pound cabbage
9 3/4 ounces strawberry spinach
4 pounds 11 ounces zucchini
2 1/4 ounces blueberries
1 ounce tomatoes
3 pounds 6 ounces pie cherries
3 ounces raspberries
13 ounces cucumbers

Month total: 71 pounds 3 1/2 ounces

Year total: 80 pounds 1 ounce


Squash Blossom Soup

2 tablespoons butter
1 medium onion, chopped
1/4 teaspoon salt
Fresh ground pepper
1 pasilla pepper
2 cloves garlic, chopped
4 cups chicken or vegetable broth
1/2 pound squash blossoms
1 cup cream
Asadero cheese
Lime wedges

Rinse the squash blossoms and remove the stamens/pistils and stems. Set aside.
Roast the pasilla pepper and peel. Remove the stem and seeds and discard. Chop the pepper.
Melt butter in a 3 quart pot over medium heat. Cook onion, salt and pepper until onion begins to soften, about 5 minutes, stirring occasionally. Add in pasilla pepper and garlic and cook 3 more minutes, stirring occasionally.
Stir in broth, scraping up any browned bits. Bring to a boil and reduce heat. Simmer for 10 minutes. Add the squash blossoms and cook 5 more minutes.
Transfer soup to a blender and puree until smooth, you may have to do this in two batches. Strain back into the pan.
Add the cream and heat through. Garnish with asadero and lime wedges