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4 inch Tomatoes and Vegetables
6 pack Vegetables
5 gal. Blueberries
Dr. Earth
1/2 barrels
summer veggies
"In the summertime when the weather is hot, you can stretch right up and touch the sky, when the weather is fine."

This phrase could be the Summer Vegetable Theme Song. And it is time to plant your summer vegetables! Most of our favorite vegetables are started this time of year. What vegetables do we grow in summertime? Try planting beans, corn, cucumber, eggplant, leeks, onions, peppers, squash, tomatoes and zucchini, just to name a few. Beets (red and golden), potatoes, carrots and radishes are root vegetables, and they are simple to grow.


Fruit "crumbles" and "fools" are a New England tradition that stretches back to the 18th century. This Fruits of the Forest Crumble has a tart and satisfying taste, perfect for afternoon snacking or for finishing a hearty meal.


  • 2 cups brown sugar
  • 2 cups flour
  • 1 1/2 cup oatmeal
  • 1 cup melted butter
  • 1 cup water
  • 3 1/2 cups sliced rhubarb
  • 3 cups sliced peaches
  • 2 cups sugar
  • 1/4 cup cornstarch
  • 2 cups blueberries
  • 2 teaspoons vanilla
  • 1/3 cup turbinado sugar or brown sugar - optional

Step by Step:

  • In a medium size mixing bowl, combine brown sugar, flour, oatmeal, and melted butter.
  • Divide flour-oatmeal-sugar mixture in two, pressing half into the bottom of an 8-9" square pan (reserving the rest).
  • In a large saucepan, combine water, rhubarb, peaches, sugar and cornstarch; cook until clear.
  • Removing pan from heat, fold in berries and vanilla.
  • Carefully cover crust in the pan with fruit filling, using a spatula to even out the surface.
  • Cover fruit filling with remaining crunch mixture, sprinkling with clean hands over the surface evenly. If desired, cover with a sprinkling of turbinado or brown sugar.
  • Bake at 325° F for 40-45 minutes, until crumble is golden brown. Cool completely before serving.

Yield: 6 servings.


birthday club
Edible San Diego coastal roots farm
Briggs Tree

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