Week #15, 2026

Written By Lyn Jacobs

  • Broccoli  or cabbage or chard

  • Lettuce

  • Beets

  • Zucchini

  • Cucumbers

  • Hot peppers - Jalapenos

  • Basil (the whole plant!, you can put in water at home and keep it going for quite a while)

  • Tomatoes 

  • Cherry tomatoes or green beans

  • Potatoes

  • Garlic

  • Eggplant or padrons or shishitos

  • Green peppers

  • Plums or apples (Gravenstein) (?)

  • Onions

  • Blackberries - YOU PICK! Head out to the farm side of the field and help yourself

We have so much to harvest. We have several beds of potatoes that are ready to be harvested. The onions are starting to develop tough skins and their tops are falling to the side. This is the sign that they are ready to come out of the ground. For those that have participated in the past, the onion harvest is lots of fun for all ages. The onions usually pull out of the ground easily and then you get to bunch them. Once you learn the bunching technique it is fun and easy. Then we hang them all from the rafters in the barn to cure for 4-6 weeks.

I hope to plant all the remaining broccoli, cauliflower, radicchio and nappa cabbage this week. It is hard to think of fall and winter at the height of summer but that is the deal with farming. The balance between past, present and future is always delicate. I find myself always wanting a few more hours each day. At least I will have a break from the farmers market for the month of August. We can focus energy on Saturdays on fun, farming, wreath making and hopefully a bit of ceramics.

The veggies are coming in fast and heavy. We will have excess tomatoes and pickling cucumbers for those who love to make salsa, sauce and pickles. The apple crop is also impressive for those who love to make cider. Please reach out in text if you want to be on the list for extras when available.

Upcoming events:

Cherry Tomato and Green Bean Salad

Yield:6 servings

  • Salt and black pepper

  • ½pound small green beans, trimmed and cut into 2-inch pieces

  • 2 cups cherry tomatoes of various colors (about 10 ounces), halved

  • ¼cup pitted Niçoise olives, roughly chopped

  • 3 tablespoons extra-virgin olive oil

  • 2 tablespoons lemon juice, plus ½ teaspoon lemon zest

  • 1 tablespoon capers, roughly chopped

  • 2 anchovy filets, roughly chopped

  • 1 large garlic clove, grated

  • A handful of arugula or small lettuce leaves

  1. Step 1

Bring a small pot of salted water to a boil, add green beans and cook for 2 minutes.

  1. Step 2

Drain, spread beans on a kitchen towel and cool to room temperature.

  1. Step 3

Put beans and cherry tomatoes in a low bowl and season to taste with salt and pepper.

  1. Step 4

In a small bowl, combine olives, olive oil, lemon juice and zest, capers, anchovy, and garlic. Whisk together and pour over beans and tomatoes. Toss to coat. Check seasoning and adjust. Leave at room temperature.

  1. Step 5

Just before serving, garnish bean-tomato mixture with arugula or salad greens.

“Classic” gazpacho with finquita veggies

In a food processor or blender,  finely chop a few cloves of garlic and one or two of your beautiful finquita onions.  Fresh oregano and/or basil are great here too.  If you have a jalapeno or other hot pepper,  add it too.

Add a few tablespoons of bread crumbs and a few tablespoons of EVOO.

Coarsely chop a few cucumbers and green peppers, and a few tomatoes,  toss them in and pulse.

Add water and pulse until you get a consistency you like.

Until the tomatoes come on,  I add tomato paste to get it tomato-y enough.

Season with salt,  pepper,  lemon juice to taste

Smashed zucchini with chickpeas and peanuts

3-4 medium zucchini

1 jalapeno, halved, stemmed and sliced into 1/8” pieces

2 limes,  one zested and juiced,  the other cut into wedges for serving

Kosher salt

1/4 c EVOO

1 15 oz can chickpeas,  drained,  or 1 1/2 c cooked,  rinsed and patted dry

1/4 c roasted peanuts

1 1/2 tsp zaatar, ground sumac or ground coriander

Trim the zukes and slice lengthwise into quarters.  Position cut side down and then whack with a rolling pin or heavy knife until craggy and split.  Rip into 1/2-1” pieces.  Toss with the sliced jalapeno,  lime juice and 1 1/2 tsp salt,  then transfer to a colander to drain while you cook the chickpeas.

Heat the oil in a skillet over medium heat.  Add the chickpeas and peanuts and cook, stirring occasionally,  until the chickpeas and nuts are lightly browned and crisp—5-10 minutes.  Remove from heat and add the lime zest, sumac and a pinch of salt.  Stir until fragrant and then taste and salt as needed.

Shake the zucchini to get rid of any excess liquid,  then transfer to a plater or individual plates.  Drizzle with a little olive oil,  then top with the chickpeas. Add salt and a squeeze of lime to taste.

Tortilla Espanol 

2-3 large potatoes or 4-6 smaller ones,  peeled and very thinly sliced

1 medium fresh onion, thinly sliced

1/4-1/2 c olive oil

6-8 eggs,  beaten

Heat 3-4 Tbs EVOO in an ovenproof skillet over medium heat,  then gently cook the potato slices and onions until the onions are soft and the potatoes are getting translucent.  It helps to keep gently loosening the potatoes so they don’t stick.  Remove the potatoes and onions to a large bowl but don't clean the pan.  Pour the beaten eggs over the potatoes in the bowl and gently mix to coat.  Season w/salt,  pepper,  and any chopped fresh herbs if you want. 

Heat 3-4 TBs EVOO over medium heat in the skillet again,  and pour in the egg-potato mixture.  Push down any potatoes that try to pop up above the eggs.  Cook until the edges are starting to set.

Technically you are supposed to cook until the eggs are starting to set,  then flip the whole thing and cook the other side.  I never have the guts to do that,  so I just put the whole thing under the broiler for 5-10 minutes or until the eggs are set and starting to brown.  THEN I flip the whole thing out onto a plate and cut into wedges to serve.

Alberto’s Ratatouille

This recipe calls for about everything that is in season now. It is delicious by itself, cold or warm, with a baguette or so, or with scrambled eggs. It is originally from Murcia, the “Farm of Spain.” It is similar to ratatouilles, but better.

The trick is to cook the ingredients separately first so cooking is even and right.

INGREDIENTS

2 small zucchinis

1 small eggplant or 1 big, in essence, equal amount of zucchini and eggplant

1 large clove of garlic

1/2 large sweet onion

1 whole red pepper

1 whole green pepper

A little bit of chopped parsley

1/2 can whole San marzano tomatoes (or about 5 VERY well ripened tomatoes, peeled, no seeds). I prefer the San Manzano for consistency

salt

pepper

a tiny bit of “Pimenton de la vera” (Spice, you can find it in New Seasons or so)

1 tablespoon of sugar

1 anchovy filet chopped very fine

HOW TO

1. Chop the eggplant and the zucchini and add salt, let it be. Chop them into very small pieces.

2. Chop everything except for tomatoes and garlic, very small bite size.

3. In a tall pot, begin sautéing onion at medium-low heat until soft, put a little salt and pepper at beginning. use a ton of olive oil, about 1/2 cup or more

4. When is almost ready, add garlic (chopped finely) and cook for another min and lower heat a bit

5. Remove and save in a large bowl, careful to leave oil on the pan. Don’t add any oil on subsequent steps

6. Sauté peppers on the same oil at medium-high heat until they get color and a little char. Take out to the bowl

7. Sauté now the zucchini and eggplant, same thing, don’t add oil, let them cook for about 3min, until soft, then to the bowl

8. Chop the tomatoes loosely, save the juices from the chopping, and add them with the sugar, a little salt and a tiny amount of pimenton de la vera, about 1/2 teaspoon. Add the chopped anchovy, Cook for about 5 min

9. Add all ingredients back to the pot and lower the heat some. Let it cook until the tomato juices are almost gone. remove and put on bowl and add parsley, just a little, about 1 tablespoon

10. Try salt and correct as needed.

11. let it cool down completely then put on refrigerator

12. Let be in refrigerator at least 4h

Lyn Jacobs
Next

Week #14, 2026