- Zucchini
- Green peppers
- Lettuce
- Onions
- Potatoes
- Cucumbers
- Tomatoes
- Basil or thyme
- Broccoli or beets
- Cherry tomatoes or eggplant
- Hot peppers
Here we are again with extreme heat. The flowers have gone crazy I am driving now taking 27 buckets of flowers to the farmers market in hopes of selling them before 11 AM. It seems unlikely but I am forever hopeful. This means that you all will have the opportunity to order or just pick up beautiful bouquets tomorrow when you come to gather your share.
The lettuce that I dutifully planted six weeks ago has grown and is beautiful. The subsequent plantings are still up in the air but at least you’ll have lettuce for a few weeks. The peppers were amazing but got scorched by the heat we lost probably a third of the beauties that were ready to go. The cucumbers chug along as we battle pests from above and below. I sound like a broken record but we’ve got gopher tunnels running below them as their roots taste just like cucumbers so the plants are not thriving. We’ve got cucumber beetles attacking the flowers and using them for mating ground. Enjoy cold soups tomorrow and fresh pasta‘s later on in the week. We have enjoyed both pesto and Prezzemolo this week as herbs are the spice of life. We made the tuna salad with cucumbers and herbs we tossed in tomatoes and lettuce and it was truly delicious please see the recipe below. We hope that you got a chance to try some of the tromboncino. It looks like it’s taking a break and does not like the heat. We made the Parmesan rounds roasted in the oven they were a big hit.
As the weather looks cooler this coming week and Juvencio has taken every opportunity when it was cool enough in the extreme heat to prepare beds I plan to plant out the rest of the radicchio, the cauliflower and broccoli for fall. The overwintering cauliflower and broccoli will go in as soon as onion beds have been cleared and prepped hopefully over the next week or two.
I seeded the overwintering onions, who knows if they’ll be able to germinate in this heat. This week I will hit the wreath making in full stride as August is wreath making month and September and October a wreath selling month. This is my last farmers market for about four weeks allowing me a tiny bit of breathing space. I had offered a five week subscription of flowers for $50 and had no takers. The offer still stands. Please do send me an email or preferably a text to let me know you’re in and I will have beautiful bouquets for you each week for the month of August.
We had the trombolini last night brushed with EVOO and grilled and it was delicious!
Tomato-Green Bean Salad w/ChickPeas, Feta and Dill
4-6 servings
3/4 lb green beans, trimmed
2 Tbs lemon juice
1 Tb red wine vinegar
1 clove garlic, minced
3 Tbs EVOO
1 pint cherry tomatoes, halved
2 c. cooked chickpeans (or 1 15 oz can, drained)
4 oz feta, crumbled
2-3 Tbs chopped dill for serving (could do mint or cilantro)
Salt and pepper to taste
Bring a medium saucepan of water to boil and cook the beans 2-3 minutes until tender-crisp, then plunge into cold water to stop cooking. Drain well and blot dry with a clean towel.
Mix the lemon, vinegar, oil and garlic in a small bowl to make a dressing—add salt nd pepper to taste.
Add cherry tomatoes, green beans and chickpeas to a large salad bowl and season w/salt and pepper. Add dressing and toss to coat. Add feta and toss again. Allow to marinate for at least 10-15 minutes before serving—s w/herbs at time of serving.
Green Bean and Tofu Salad with Peanut Dressing
Salt
Dressing:
1/4 c crunchy peanut butter
1-2 Tbs hoisin sauce
1-2 Tbs fresh lime juice
1/4 tsp red pepper flakes
12 oz green beans, trimmed and cut into 2” lengths
1 box (14 oz) extra firm tofu, drained and cut into 1 “ cubes
Bring a pot of salted water to boil. Meanwhile, combine the sauce ingredients in a large bowl. Add 2-3 Tbs of the boiling water to make the dressing pourable but stick thick. Cook the beans in the boiling water 2-3 minutes until tender-crisp then cool immediately under cold running water; drain well. Transfer the beans and tofu to the bowl and still gently to coat. Sprinkle with a few more red pepper flakes (green onions and/or cilantro would be good here too)
Corn and Zucchini Lasagna
3 1/2 pounds green or yellow zucchini (10 medium), ends trimmed, thinly sliced lengthwise
1 3/4 teaspoons kosher salt, divided
3 tablespoons olive oil, divided
1/2 cup chopped shallot
2 garlic cloves, chopped
2 cups raw corn kernels (from 2 or 3 ears corn)
1 teaspoon fresh thyme leaves
15 ounces ricotta cheese
1 1/4 cups shredded parmesan cheese, divided
1 large egg, beaten to blend
1/4 cup chopped basil leaves
2 tablespoons chopped chives
1/4 teaspoon pepper
1 1/2 tablespoons butter, divided
http://twie.holeinthewoodsfarm.com/recipe/parmesan-tromboncini-discs/
https://www.theorganicfarm.net/?p=1106
Scarlets tuna salad from NYT( use fresh salmon)