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Summer savory is commonly used as a flavoring for soups, stews, and marinades. But it is also known as the “bean herb” because it goes so well with many types of beans, especially green beans or any other type of broad bean. It is also quite tasty in stuffings, with any type of meat or chicken, or sausages. For a different use, try it in scrambled eggs or omelets. Add it to a salad dressing recipe for an aromatic flavor. (more…)
Hello Folks, it seems that we may we over with the scorching heat for this season. Hopefully, the precipitation will be a little more regular going forward. We received about 0.3 inches on Sunday and have a chance for some more of the wet stuff this afternoon. We are in the process of transplanting the fall brassica crop and a little rain really helps them to take root. (more…)
This Stuffed Tomatoes recipe comes from New York Times Magazine’s: The Proper Ways to Treat an Heirloom (August 5, 2011). (more…)
Hello all, we received 5” of rain from tropical storm Isaias but no real damage from the wind. It was too much rain all at once, but we have sandy, well drained soils, and most of the precipitation soaked in. We had just finished rolling up the sidewalls on most of our high tunnel greenhouses and had to run around closing them all up again or risk damage to the structures. I hope that those of you who lost power have been restored by now and did not sustain too much other damage. (more…)
Hi Folks, Batten down the hatches! We’re going to have a blow! For the second time this season we are counting on a tropical storm to bring us some rain. I am reminded of the lyrics of a Michael Franti song- “…when rain didn’t have to mean a hurricane”. We just hope it does not come too hard, too fast, and that the winds do not do much damage. At least you will not have to read my complaints about how dry it is for a while! (more…)
From the Williams-Sonoma website, here is an easy and delicious way to prepare eggplant. Inspired by lasagna, this fresh dish takes advantage of summer’s ripe heirloom tomatoes and abundant eggplant. Cooked on the grill, it makes a great accompaniment to burgers and grilled meats at a summer cookout, but, served with herbed couscous or polenta, it also makes a great vegetarian meal. Serves 4 (1 eggplant per person).
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Hello everyone, we received about 6/10 of an inch of precipitation this past week from 2 light overnight rains. It seems Mother Nature is doling out the moisture with an eye dropper! These light rains help a little, especially when they occur at night and have a chance to seep in. We really need a good soaking rain, and our best chance for the week is tomorrow – 50%. (more…)
Here is a quick, creamy and colorful salad using buttermilk. If you have a food processor, it’s a snap to pull together. Serves 4 (more…)
Honey provides the sweet, and lemon juice the sour, in the Passover dish known as apio, which has origins in Turkey. Found on epicurious.com, this recipe serves 8 as a side dish.
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