Good lord, this past June was the hardest and hottest June I can remember, so we spent a fair amount of time just floating in Lago di Nemi to cool off. Normally by the end of June and beginning of July I’d be swimming in tomatoes. There are loads of them but they aren’t ripening due to the heat, they just kind of stay in a green limbo. The ones that have more shade are doing better than the full sun plants, so that is something to note for next year.
I got a new hive of bees from a beekeeper in Frascati and they are the loveliest bees. Very gentle and productive, unlike my other hive on the vineyard in Lanuvio, that hive is very aggressive and barely builds out comb. I keep them because bees help vineyards. I had wanted to make a wine grape fermented mead, but these summers have been so intense, honey productive is very minimal, so I tend to leave them alone.
I have been thinking of my late friend Carla Tomasi lately because she was such an expert gardener and I was always reaching out for help and she’d send me so many voice messages with helpful advise that I cherish so much. I’ve included her fast pickles below.
As a reminder, I am in Lazio, Italy, near Rome. My region typically falls between gardening zones 8a and 11a in the northern hemisphere.
What's in Season?
We are now swimming in zucchinis and cucumbers. I can barely keep up! I am so glad I have so many Palestinian cookbooks that help with ideas. Tomatoes are abundant at the markets and I think once this heat breaks, my tomatoes will be thriving. Loads of eggplants, peppers of all kinds, watermelons, summer melons and new summer potatoes and all the chards and lettuces are ready. Cherry season just ended, it was sad to say goodbye, but peaches are everywhere and that is always a good thing.
What Work To Do?
July is a month of intense heat, so the main and most important objective is hydration, make sure your plants are getting the water they need while also insuring they dig deep roots. This can be achieved by watering longer but less often. I do intensive watering every other day when it is over 35 degrees C but if it goes under, I will do every three days.
Keep mulching. It helps the soil microbes and it also helps keeps your plants hydrated. And weeding is essential right now because you don’t want those plants taking energy and water away from your veggies!
What to sow?
July is also the time to start prepping beds for early autumn planting. Another thing that is essential is you want bushy, gorgeous basil, keep pinching them. I do it every morning and I use the flowers and clippings for salads. Thin out excess fruits on any vines.
You can start sowing in parsley and chives, brassicas, fennels, leeks and more lettuces. July is also great for direct sowing of root vegetables like beets, carrots, and radishes and all legumes, as well as late harvest squash.
Lunar Cycle
Full Moon: July 19
New Moon: July 5th
Pruning Days: July 19th to the 23rd
Transplanting Days: July 1 to 8th (Sorry I am late with this)
Quick Cucumber pickle By Carla Tomasi
Thank heavens for fast pickles that can be put together in no time at all and kept in the fridge for that quick fix.
Fast pickles are not preserves in the traditional meaning of the word because they are low in salt and vinegar and therefore not able to be stored for a long time. Just nice. Make in small batches and enjoy.
For approx. 300 gr of cucumber you will need
1 level tsp of fine sea salt
150 ml cider vinegar
100 ml cold water
4 tabs granulated sugar
1.5 tabs yellow mustard seeds
2 bay leaves
Dill fronds/sprigs of coriander/fresh mint/ dill seeds
1 clove of garlic, chopped
Slice the cucumbers about 1.5 cm thick and place in a colander resting over a bowl. Sprinkle the salt on.
Mix the content of the bowl and leave to drain for at least 30 minutes.
Place all the rest of the ingredients in a small saucepan and gently heat till sugar has dissolved. Do not boil. Pour liquid into a bowl and leave to cool. When completely cold add the cucumber slices, place in a jar and store in the fridge. Ready to eat almost immediately. It will keep for about 8 days approx. under refrigeration.
So very deliciously different from the cetriolini sott’aceto of Italy, quite so sharp and lip curling.
Thanks for the fast pickles recipe! Carla was so amazing: I was so thankful to have spent that one afternoon with her, thanks to you!