Tomatoes Every season we get feedback that people want “more tomatoes!”, probably because they are one of the crops we grow that bare very little relation to the stiff, flavorless version of themselves available in grocery stores in the off season. We hope everyone is savoring the abundance of peak season heirloom tomatoes- using them raw and in sauces, soups, chili, catsup and paste. The ‘slicer’ varieties are juicier than the ‘paste’ varieties so many people use the paste for cooking but they are actually interchangeable. The slicers just take longer to cook down.
Cherry Tomatoes If you’ve finally eaten your fill of raw cherry tomatoes, toss them into sauces and soups either with the bigger tomatoes or on their own. You will be amazed at how rich the flavor is. You can also roast them in the oven with a mix of veggies or us them in hash browns, eggs, and other stove top dishes. German Butterball Potatoes These heirloom yellow fleshed potatoes are the creamiest I’ve had. They roast beautifully, whole or cut, and they are a great texture for mashed potatoes and soups too. Colored Peppers We rarely manage to cook these even though they are so delicious roasted or sautéed because we eat them all raw before they get that far. Cherry Bomb Peppers The heat of these is relatively mild and combined with a sweetness that adds good flavor along with the kick. Cantaloupe It is hard to grow melons in our variable climate but we eeked a few sweet ones out of this very wet season! Swiss Chard Greens struggle in the heat so they aren’t as bountiful, aesthetically perfect or tender. We think its worth putting up with the imperfections to add some nutritious leafy veggies into all of the juicy summer dishes we’ve been able to make. Garlic We are ready to call these fully cured. Feel free to store them outside of the fridge and there is no rush to use them! Leeks The onion’s mild cousin had the harvest truck smelling like soup and casserole all day! I love to slowly sauté leeks in a bit of oil and salt for 20-40 minutes to get them really well caramelized. Then they are perfect in tomato sauce, potato soup, or really any dish in which you would otherwise use caramelized onions. Slicing Cucumbers The cuke harvest is finally dwindling for the season. This may be the last of it! Lemon Balm This perennial herb can be added to ice water, perhaps with cucumber, as a cooling summer drink. You can also brew it into tea, bake it into muffins or just place its stems in water on your counter to savor the aroma.
Celery This celery is a bit less succulent than last year’s crop and might be best cooked. We’re not exactly sure why. We had a pretty dry spring (which is hard to even remember during this wet August!) and that may have contributed. Either way, its quite delicious in soups and juices and is also definitely edible raw, just not as tender as we’d like. Slicing Cucumbers The cuke harvest is finally dwindling for the season. Sweet Onions These incredibly sweet onions will store pretty well on your counter at this point. Use them like a Vidalia or Walla Walla onion. Colored Peppers These long, thin peppers are incredibly sweet! Eat them raw, roast them in the oven, or toss them in any sautee. Jalapeno The marks on the jalapeño are a sign that they are nice and spicy! Cherry Bomb Peppers The heat of these is relatively mild and combined with a sweetness that adds good flavor along with the kick. Green Beans These beans are a bit more mature than the first ones you received so they will need a longer cooking time. Watermelon This variety is called Sugar Baby and it is super delicious! Watermelon stores for a few weeks so there is no rush, unless of course you need to make room in your fridge:) This is the last of the season. Green Peppers The firm walls of these mature peppers are perfect for raw veggie sticks and dip but they are, of course, also well suited to roasting, sautéing, or stir-frying. Tomatoes We grow many varieties of tomatoes so you’ll see standard red slicers, red tomatoes with yellow shoulders, dark purple tomatoes, yellow tomatoes and orange tomatoes over the season. They are all ready when soft and should be stored on the counter for maximum flavor. Garlic We are ready to call these fully cured. Feel free to store them outside of the fridge and there is no rush to use them! Basil A pesto amount of basil this week! Pesto is simple to make with our garlic, basil and some nuts and cheese if you like too. Last night’s storm splashed a lot of mud up onto these leaves and we did not wash them because washing basil too far in advance of use compromises it’s quality. Please do rinse right before you use it!
Sweet Onions These fresh onions have not yet been cured, so they won’t store for long on your counter. They are incredibly sweet, like a Vidalia or Walla Walla onion, especially when caramelized (slowly cooked in a bit of oil and salt on low heat). Green Peppers Our pepper crop is growing beautifully so expect more green peppers and, soon enough, colored peppers to come. Parsley Use this parsley fresh in a cucumber-tomato salad or some other dish. Or you can try drying it down by hanging in a well ventilated space. Garlic These heads have begun to cure a bit, so they will last longer and don’t need to be stored in the fridge. You will notice that their skins are a bit thinner. Green Beans These beans are a bit more mature than the first ones you received so they will need a longer cooking time. Cucumber Yup, we’ve still got a lot of cucumbers coming in! Try a simple Hungarian style cucumber salad with peeled cucumbers, white vinegar, salt and a touch of olive oil. Watermelon This variety is called Sugar Baby and it is super delicious! Watermelon stores for a few weeks so there is no rush, unless of course you need to make room in your fridge:) Tomatoes We grow many varieties of tomatoes so you’ll see standard red slicers, red tomatoes with yellow shoulders, dark purple tomatoes, yellow tomatoes and orange tomatoes over the season. They are all ready when soft and should be stored on the counter for maximum flavor. Summer Squash We’ve tried hard not to overwhelm you with summer squash this season and we hope we’ve hit just the right amount in your shares. You know they are fresh when little beads of moisture form as you slice them. Sweet Onions These fresh onions have not yet been cured, so they won’t store for long on your counter. They are incredibly sweet, like a Vidalia or Walla Walla onion, especially when caramelized (slowly cooked in a bit of oil and salt on low heat).
Green Peppers Our pepper crop is growing beautifully so expect more green peppers and, in a couple of weeks, red peppers to come. Garlic These heads have begun to cure a bit, so they will last longer and don’t need to be stored in the fridge. You will notice that their skins are a bit thinner. Parsley Use this parsley fresh in a cucumber-tomato salad, an eggplant stew or some other dish. Or you can try drying it down by hanging in a well ventilated space. Curly Kale The perfect kale chip kale! This is the last week of curly kale for the summer season. Green Beans These beans are a bit more mature than the first ones you received so they will need a longer cooking time. Sweet Onions These fresh onions have not yet been cured, so they won’t store for long on your counter. They are incredibly sweet, like a Vidalia or Walla Walla onion, especially when caramelized (slowly cooked in a bit of oil and salt on low heat). Green Peppers Our pepper crop is growing beautifully so expect more green peppers and, in a couple of weeks, red peppers to come. Garlic These heads have begun to cure a bit, so they will last longer and don’t need to be stored in the fridge. You will notice that their skins are a bit thinner. Parsley Use this parsley fresh in a cucumber-tomato salad, an eggplant stew or some other dish. Or you can try drying it down by hanging in a well ventilated space. Curly Kale The perfect kale chip kale! This is the last week of curly kale for the summer season. Green Beans These beans are a bit more mature than the first ones you received so they will need a longer cooking time. |
Categories
All
Archives
February 2024
|