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Hi Folks! So after a brief respite, the heat is on again. It looks like it will break by Wednesday or Thursday. I imagine there will be a few more heat waves to endure yet this season! We did receive too much rain (3½ inches!) after the last scorcher. The combination of extreme temps and wetness took its toll on our lettuce crop, and we won’t have it in the shares for a few weeks. (more…)
This is my go-to recipe for delicious and satisfying gazpacho. And now that we are in peak tomato season, it’s an easy meal, despite what might appear like a long and arduous process — it is not! Read it thru a few times, make it once, and you will see how simple it is. The recipe serves 4-6 and hails from the website www.thekitchn.com. Do try it, please. (more…)
Hello Folks! We have survived the heat wave, although it has taken a bit of a toll on some of the crops. Primarily, the lettuce has been damaged — we have lost hundreds of heads. But this may be good news for those of you who have been struggling to use 2 heads of lettuce a week! (more…)
Try to make this a day ahead as the flavors improve overnight. From the “Simply Organic” cookbook. (more…)
A quick and refreshing cold soup that can be prepared ahead of time for those warm, muggy evenings; if you are out of cilantro already, dill works just as well. Serves 4. (more…)
Hello Everyone! So, Solanaceae is the name of the family of plants that includes tomatoes, peppers, eggplant, potatoes, as well as tomatillos and their cousins. You might infer from the “sol” in their name that they are sun and heat lovers, which is true (although the etymology is unclear). (more…)
Hi Everyone! So, we received some much-needed rain over the weekend. The broccoli and cauliflower are heavy drinkers lol. I also have a lot of seed in the ground waiting to sprout. (more…)
This is a fantastic summer dish that requires a bit of planning ahead, but not a lot of cook time. Grilled salmon doesn’t need much. Make sure that it is coated thoroughly in the marinade so that it doesn’t stick to the grill. (more…)
Hi Folks! So summer is here and the heat is on! Nothing too extreme on the horizon just yet- mid-80’s and dropping mercifully into the 60’s at night. This type of weather is tough on the lettuce, peas, broccoli, and other cool weather crops but it’s just the ticket for the peppers, tomatoes, eggplant, and the melons. We should have plenty of sunshine now and hopefully a little rain from a passing thunderstorm now and then. (more…)
Swiss chard, along with kale, mustard greens, and collard greens, is one of several leafy, green vegetables often referred to as “greens.” It belongs to the same family as beets and spinach and shares a similar taste profile. Chard is a tall, leafy vegetable with a thick, crunchy stalk (akin to celery but less stringy) that comes in white, red, or yellow, with wide, fan-like, ruffled leaves that are similar to spinach but chewier. Regardless of the stalks’ color, they have similar flavors and cooking properties, although the white stalks are most tender. Very tender leaves can be added directly to green salads. (more…)