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If you ever see a salad green referred to as “rocket,” it’s simply another name for arugula, or roquette in French. Yet another brassicaceae along with kale and cauliflower, its delightfully pungent leaves have been cultivated in the Mediterranean since time was recorded. As such, arugula is a perennial favorite in Italian cooking. (more…)
This Arugula Tomato Pasta recipe, found on Sumpsimus’s blog, is an easy summer dish made with arugula, tomatoes, and a creamy garlic sauce that comes together in minutes. Enjoy!
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This baked radish and quinoa salad, found on the Jen Reviews health and food blog, is simple enough to make for lunch or dinner. It contains all the tasty summer flavors and enough protein to keep you feeling full. You can add more vegetables to this salad and/or use a different dressing – the options are endless! Serves 3.
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From an old (2001!) Cuisine Magazine recipe, this French garden soup makes 10 cups and is perfect as we transition into Fall. Pistou is the French version of Italian pesto, which should be made a day ahead, chilled, and stirred into the soup before serving. Give it a try! (more…)
Hi everyone, So, we received about ¾ of an inch of rain a week ago. It was certainly welcome and helpful, though not nearly enough. We are coping as best we can, moving the overhead irrigation from crop to crop. I am planting lots of spinach, turnips, arugula, and other mustards right now and they all need moisture to germinate. The corn and the winter squash need water to mature their fruit and the fall brassicas need the wet stuff so they keep growing rapidly. It seems we have a 50% shot at showers tomorrow and then again on Sunday. Pray for rain! (more…)
From the cookbook, Cooking from the Farmers’ Market, once the beets are roasted, this soup is quick and easy. A nice hunk of fresh bread would complete this meal. Serves 4. Enjoy! (more…)
If Farmer John’s predictions come true, we may be in for more summer squash so here is a simple recipe for making Zucchini Butter. While the recipe as is yields about 2 cups, you can halve the recipe and make less. Give it a try if you have already made your fair share of breads, muffins, and gratins. (more…)
From the cookbook, Serving up the Harvest, here is an easy (especially if you have a food processor) recipe for all those delicious potatoes we’ve been getting. It is a good dish to have in your arsenal as it is very quick to make, holds up well during a buffet, travels easily to block parties or potluck dinners, and can be made ahead and reheated. What’s not to like about that? The recipe serves 6-8. (more…)
Hello Folks! So, we received a small amount of rain today, and hopefully there is more on tap for Monday evening and Tuesday. For some crops it may be too little too late – particularly for our winter squash and pumpkin crop. Many of the vines have died and the rest are already maturing very small fruits. I am hoping that if it starts raining with more regularity, they may begin to grow and flower again, but there is not much time left. (more…)
This recipe, courtesy of food blogger minimalistbaker.com, is a vegan and gluten and dairy free twist on stuffed peppers. These protein packed stuffed peppers are fantastic by themselves, but try them topped with salsa, avocado slices, or hot sauce for even more flavor. Serves 4. (more…)