Week #17, 2026

• Tomatoes

• Cherry tomatoes

• Hot peppers

• Apples or pluots or pears

• Zucchini

• Cucumbers

• Basil

• Parsley or shiso

• onions

• Garlic

• Potatoes

• Lettuce

• Beets or chard or kale

We managed to get all of the remaining onions, and shallots out of the ground and hung them to cure in the barn. Those beds have been turned over and planted with fall cauliflower, radicchim fennel and over wintering broccoli. We also harvest crates of potatoes the size of your hand. Some have been nibbled by the gophers, but that is how you know they are good!

The heat and smoke last week hampered work in the field but once the winds shifted and the heat dropped we worked in the early mornings.We have a bumper crop of pickling cucumbers. I have made what our family needs and I have them for sale , just text me and I can prepare you a 10# bag for $15. We also have dill which I will harvest and leave in a bucket if you need some for pickling. I like to add a grape leaf to help keep them crisp, you are welcome to pick some from our sprawling vines as you come in the driveway. We will have surplus tomatoes and you can send me a text and I will let you know when they are available for canning. They are $2/#.

As we are not at the farmers market this month I have lots of flowers. I sell them by the bucket for $40 if you want to DIY your own bouquets. I can also do flowers for events, just reach out by text. August is busy as we plant for fall and prep for winter and battle the weeds. It is always surprising to me how much work there is in August. We welcome helpers with the harvest and have been very appreciative of those who have lent a hand. As tomatoes are coming on into full swing there is a lot to do.

Events to keep on your calendar:

• 8/15: 5K Fundraiser for Virginia Garcia Memorial Health Center, contribute on my page: https://secure.givelively.org/donate/virginia-garcia-memorial-foundation/strides-for-health-5k/lyn-jacobs-4

• 10/11- Harvest Festival at La Finquita

On September 12th we will host a farm to table dinner details to come!

Mark your calendars

Monsieur Henri’s Eggplant

Eggplant

Tomatoes

Chopped fresh herbs (basil, parsley, whatever you have/like)

Fresh grated parmesan

Olive oil,  salt, ground pepper, dried oregano

Preheat oven to 450

Slice your eggplants in half lengthwise.  Find a shallow oven proof dish where all the pieces can sit skinside down and be pretty snug but not overlapping.  Oil the bottom of the dish,  lightly score your cut side of the eggplant, place them in the dish and drizzle a bit of oil over them.  Season generously w/salt, pepper,  and a pinch or two of dried oregano.  Coarsely chop your herbs and spread over the eggplant making a layer about 1/3” deep that covers the eggplant.  Cover with a layer of grated parmesan.  Slice some tomatoes horizontally and arrange them on top of the cheese—you want fairly good coverage.  Drizzle with olive oil.  Bake uncovered at 450 for 30-40 minutes or until the tomatoes are very soft and skins starting to blacken,  and eggplant is very soft when poked with a fork.

Great hot or cold.

Zucchini AND TOMATO SALAD WITH CHICK PEAS AND FETA

Yield:4 to 6 servings

• 2 cups halved cherry or grape tomatoes (about 11 ounces total)

• 1 ½ cups small-diced zucchini (from 1 medium zucchini)

• 1 (15-ounce) can chickpeas, drained and rinsed

• ½ cup thinly sliced fresh mint leaves

• 1 lemon, zested and juiced

• ¼ cup olive oil

• 1 teaspoon kosher salt (such as Diamond Crystal), plus more to taste

• ¼ teaspoon black pepper, plus more to taste

• 1 cup crumbled feta

1. Step 1

Add tomatoes, zucchini, chickpeas, mint, lemon zest and juice, olive oil, salt and pepper to a large bowl and toss to combine. Let salad marinate for 10 minutes. 

2. Step 2

Before serving, taste and add more salt and pepper if desired. Sprinkle the feta over the top and serve immediately.

Pico de Gallo

Yield:About 2 cups

• 3 large ripe Roma tomatoes, chopped

• ¼ cup cilantro leaves and tender stems, finely chopped

• ¼ white onion, chopped

• 1 jalapeño, finely chopped

• 1 serrano chile, finely chopped

• 1 garlic clove, finely grated

• 1 tablespoon fresh lime juice, plus more as needed

• 1 ½ teaspoons kosher salt (such as Diamond Crystal)

·        Step 1

Gently toss tomatoes, cilantro, onion, jalapeño, serrano, garlic and 1 tablespoon lime juice in a small bowl; season with salt and more lime juice if necessary. Let sit, uncovered, to let flavors meld, about 10 minutes.

Barbecued Vegetable salad

• 1 bunch lacinato kale (about 9 ounces), stems removed and leaves thinly sliced

• Salt and black pepper

• 1 head romaine, thinly sliced

• ½ bunch cilantro, leaves and tender stems thinly sliced

• ½ cup store-bought or homemade barbecue sauce

• ¼ cup fresh lime juice (from 2 limes)

• 1 (15-ounce) can white beans, drained and rinsed

• 2 ripe, firm peaches, cut into 1-inch-thick wedges

• 1 red onion, cut into ½-inch-thick wedges through the root

• 1 pound grilling vegetables (see Tip)

·        This salad tastes good with any number of vegetables, including zucchini, eggplant, carrots, green beans, mushrooms, peppers and radishes, so use what you have, or what looks good to you. Cut the vegetables into pieces that are large enough so they don’t slip through the grates. For small or slender vegetables, like snap peas or green beans, leave them whole.

• Neutral oil such as grapeseed, for greasing

• Handful of crushed corn chips

1. Step 1

Heat the grill to medium-high. In a large shallow bowl or platter, sprinkle the kale with a pinch each of salt and pepper. Squeeze with your hands until shiny and softened. Add the romaine and cilantro and toss to coat. Set aside. In a small bowl, stir together the barbecue sauce and lime juice. Season to taste with salt and pepper. In a separate small bowl, stir together the beans and 2 tablespoons of the barbecue-lime mixture. On a sheet pan or large bowl, toss the peaches, onion and vegetables with enough oil to coat. Season with salt and pepper.

2. Step 2

Clean and grease the grates. Grill the peaches and vegetables until charred and tender, 2 to 10 minutes, depending on the density and size of the vegetables. If using a gas grill, close the grill between flips. Return to the bowl or sheet pan and head back inside.

3. Step 3

Drizzle some of the dressing over the greens, then arrange the grilled vegetables, peaches, beans and chips on top. Drizzle with more dressing. Eat right away, with any remaining dressing and additional chips alongside.

Apple Zucchini Bundt Cake (or 2 loaves)

2 c flour ( can do a mix of half white. Half whole wheat)

1 tsp baking soda

½ tsp baking powder

1 tsp salt

2 tsp cinnamon

1 tsp ground ginger

1 ½ Tbs finely chopped fresh rosemary or thyme

3 large eggs

1 ½ c sugar

1 c. neutral oil

2 tsp vanilla extract

2 ½ c finely grated zucchini

1 large apple,  peeled and cut into small chunks

Preheat over to 350.  Grease and flour your pans.

Place the shredded zucchini in a dish towel and wring out the excess liquid—set aside

Sift the dry ingredients together,  including the chopped herbs

Beat the eggs, sugar and oil until light and fluffy,  scrape down the sides of the bowl and then add the vanilla.  Add the dry ingredients slowly a cup at a time and blend well.  Fold in the apples and zucchini.  Bake for 45-60 minutes or until firm to the touch.