At Barcombe, July means one thing, well, actually it means several things, as you’ll find out in a minute, but the thing that probably makes us want to jump for joy the most is…BASIL.
And basil really does mean one thing… pesto, pesto, pesto! 

If you have a pot of this truly kingly herb (the word basil itself comes from the Greek ‘basilikon’ meaning regal) on your kitchen windowsill, you’ll understand the immediate mood-boosting effect of ruffling up the leaves so they release their intense, slightly peppery scent. Now imagine multiplying that by the length of a full thirty metre veg bed! It’s absolutely intoxicating and we only wish technology had progressed to allow us to share smells as well as sights and sounds here. Although, after May’s event we’re planning another open day in August so even better than a virtual version you can come and experience it in the flesh then. (Stay tuned for a date).
The majority of you will no doubt have made your own pesto, whether using a blender or a pestle and mortar (plus good old fashioned elbow grease) and we think you’ll agree it surpasses anything that comes in a jar. Talk about 'fast food’, what’s speedier than combining olive oil, pine nuts, parmesan, garlic and salt whilst your pasta water comes to the boil? (After cooking, add a little of the starchy liquid to emulsify your sauce and help it cover every mouthful). If you’re trying to cut back on dairy or have a vegan guest, using copious amounts of nutritional yeast for the cheesy flavour and a few extra nuts for creaminess means you won’t even miss the parmesan, honest. 
A matter that might cause more division among you concerns the appropriate pasta shape to use. With over five hundred to choose from, it’s likely this could spark some fiery debate whether you have Italian blood coursing through your veins or not… The internet consensus seems to be that spaghetti has the approval of the Ligurian nonnas, but frankly we’d be happy eating a bowlful of those tiny stars meant for minestrone or lasagne sheets if necessary. Let’s face it, even one of the Barcombe root bags would become pretty palatable with a thorough enough coating of the herby concoction in question. Get in touch if you want to make your future self, perhaps returning home late on a dark autumn night, very happy indeed by making a big batch and portioning it up for the freezer. 

The French equivalent to pesto is ‘pistou’ and a favourite cook of ours, Meera Sodha, has an exceptional soup recipe involving a generous dollop of it which we want to eat almost every night at this time of year. It also makes use of courgettes which we suddenly have in abundance. Good job they’re such a versatile ingredient… when you’re bored of all the usuals, try them in cakes or battered as an alternative to chips. 

We’re growing stripy ones and yellow ones as well as deep green ones and from now until the end of the season they need picking almost every day (including weekends) or else we end up with crates of gargantuan logs. (Maybe we should leave one to do its thing and enter it into a vegetable competition?) Though we can source courgettes from Spain for most of the year it’s very gratifying being able to provide these ourselves in substantial enough amounts to go into several of our different box sizes. We plant them successionally, with the last batch set to go in the ground in the next few days, the plan being to have an uninterrupted supply until colder weather means the mildew sets in. We hope you’ll notice how fresh they taste and perhaps add a punnet of the flowers to your order for a fancy starter. 

Talking of Spanish produce, new-season grapes and Galia melons are now on the menu alongside the blueberries we’re continually grateful to be able to offer without flying them over from Peru. In terms of other suppliers, UK apple stores have finally been depleted so we’ll switch to Italian ones whilst we wait for the first of Oakwood farm’s Discoveries. There is usually a brief period in summer when the only apples available are from Argentina or New Zealand, so if you’re a strict ‘locavore’ you might want to opt for something else instead. Closer to home and late to the party, we’ve welcomed Metke’s lettuces with open arms whilst crossing our fingers Brambletye will have some of those purple eating-gooseberries to spare soon.
Back to our own crops, the cucumbers are already producing amply, climbing up their nets and tugging them down with hundreds of their refreshing, pocket-sized fruits (nature’s electrolyte drinks). It’s always surprising how such easily snapped stems can support so much weight. We’ve grown two beds from seed and then bought some plants in as an experiment to see if the melon root stock they’ve been grafted onto will result in hardier plants with potentially sweeter fruits… Phoebe always says a good mini cuc has a honeydewishness about it so we’ll see. Next time it’s too hot to turn the oven on, try this salad - it’s a total winner and though one of Ottolenghi’s, for once doesn’t require a hard to come by variety of dried lime or half a litre of pomegranate molasses!

July also sees the beginning of our cherry tomatoes, cue a few cartwheels. Our first lot are four different varieties, the, as the name suggests, sunset coloured Sungolds (as pictured in Rosie’s illustration and the first photo), along with a red mini grape tomato we’re putting through its paces and two red cherry tomatoes: Sakura (much trusted amongst organic growers) and the new-to-us Cheramy which we’re looking forward to comparing, always being on a quest for the best! Fun fact: our tomatoes and basil are always planted together because they both prefer being watered with the trickle tape which lies on the earth and drips straight down to their roots, rather than via our overhead irrigation- more evidence they are soul mates on and off our plates.
Unlike Rosie’s illustration, no aubergine to our knowledge is quite at that stage of advancement but it won’t be long…

Finally, we’re into our third week of harvesting broad beans now and the patch looks like it’s been flattened by a herd of stampeding elephants: in reality it was only us ransacking it every morning. Thankfully elephants are one thing we don't have to worry about (currently). Whether you’re a double-podder or not, make the most of their brief appearance by adding them to risottos, mashing them onto bruschetta or maybe whizzing them up into Martin's purée (below) with some of our dill and bunched beetroots (candy-striped and golden ones will be joining the classic purpley-red any minute). 

However your summer is going so far, we hope you’re finding time to eat well and to get outside. See you next month! 

Ps. We’re considering rigging up a webcam above our fig trees and holding a live auction so people can nab them as they ripen. Thoughts? This one never made it off the farm..