Week #19, 2025
Tomatoes
Cherry tomatoes
Sweet peppers (including some Jimmy Nardelos - long and skinny)
Hot peppers (check out the size of some of those Jalapenos)
Cucumbers
Zucchini
Cabbage or kale
Basil
Beans or eggplant
Onions
Potatoes
Apples, pears, asian pears = enjoy the fruit bar and mix and match
Three cheers for us! The potato harvest is done. Juvencio commented that we seem to have more potatoes than ever. We saved our own fingerling seed and that really paid off. They are not incredible keepers but make delicious buttery additions to any meal. With the onions and potatoes out of the field we have put in more radicchio, over wintering cauliflower and fennel than ever. We are gearing up for winter and with over half of the shares taken for that season you should get on it. I have planted almost every available “winter” veg spot in the hoop houses. I have seeded spinach, watercress, experimental arugula and overwintering onions. These should be ready to transplant when some of the summer crops get hit by frost.
Our winter squash experiment in the new field seems to have mixed results. The bug pressure is huge. The striped cucumber beetles are decimating certain types of squash from leaves to almost ready fruit. The one crop that is thriving is pumpkins - not the edible type. We will begin harvesting the spaghetti squash today and likely will be sharing with you all in September. We will plan to cover crop those areas and hope for increased success next year.
Flowers have gone wild. Finally the flower field on the left as your drive onto the farm has taken off. Bouquets are popping in the colors of Luna and Kody’s wedding. It is hard to believe it is one year since the big event. Pick up a bouquet today, order a bucket or maybe even pick your own? Just reach out to me in text and I will help make it happen.
Mark your calendars for the Harvest Festival October 12th from 2-6 p.m. It is lots of fun for everyone with music (calling all musicians!), pizza, farm tours, dancing, cider pressing and more. We are always looking for volunteers to help set up and direct activities. Just reach out to us.
Lastly, our water supply is being threatened by a proposed power station just 1 mile from the farm. This could contaminate ground water or catch on fire and burn us to the ground. Please write to the County Planners and tell them not to approve this station. If you need a draft letter email us and I will send it to you. If you are a member of the farm I have included the draft letter in your weekly newsletter.
Becca’s favorite Thai Cucumber salad with Roasted Peanuts
¼ cup fresh lime juice
1 ½ tablespoons fish sauce (nam pla)
1 ½ tablespoons sugar
1 ½ tablespoons minced seeded jalapeno chili (about 1 large)
2 garlic cloves
1 ½ English hothouse cucumbers, halved, seeded, thinly sliced
¾ cups sliced red onion
2 tablespoons fresh mint
3 tablespoons coarsely chopped lightly salted roasted peanuts
Whisk first 5 ingredients in a medium bowl. Place cucumbers, onion, and mint in large bowl. Add dressing and toss to coat. Season salad to taste with salt and pepper. Sprinkle on peanuts and serve.
Our favorite way to eat new potatoes from Joshua McFadden:
https://archive.jamesbeard.org/recipes/crushed-and-fried-potatoes-with-crispy-herbs-and-garlic
Vegetable Galette
Dough:
3Tbs sour cream or plain yogurt
1/4 c water
2 ice cubes
1 c. Flour
1/4 c corn meal
1 tsp sugar
1/2 tsp salt
7 Tbs butter, cut into small pieces
Veggies:
1 portobello mushroom, sliced and grilled
2 zucchini, cut into 1/2” slices, grilled
1 eggplant, sliced 1/2” thick, grilled
2 sweet peppers, each grilled
1/2 lb sliced fontina or other mild creamy cheese
Stir sour cream into water and ice in a small cup. Put dry ingredients into a food processor and add butter chunks and pulse until butter is pea-sized or smaller. Discard ice cubes, sprinkle the liquid over flour mix and toss with a fork until just mixed. Gather with your hands (its crumbly/soft) and compress gently into a disc, wrap with plastic wrap and chill 2 hours
While the dough sets, grill those veggies and slice into thick strips.
Preheat the oven to 375. Roll doughnut into a 12-14” circle. Line a baking sheet with/parchment paper and place dough on it (ok if dough drapes over sides. Lay 1/2 the cheese slices in the center of the dough, leaving a 3” border of dough. Layer 1/2 the veggies on top of the cheese, then repeat a layer of cheese and a layer of veggies. Bring the sides of the dough up and over the veggies, creasing lightly. Brush the dough with egg wash (one beaten egg, thinned a bit with water) Bake for 45 minutes until the dough is golden. Allow to sit 10-15 minutes before slicing/serving.
Thai Melon and cucumber gazpacho
2 lbs honeydew melon, peeled, seeded and chunked
1 medium cucumber
2 thick bread slices
2 Tbs EVOO
1 Tbs fish sauce
2 Tbs lime juice
1 small shallot
1 c water
Salt, pepper to taste.
Toss all ingredients into a blender or food processor and process until smooth.
Garnish with Thai basil, cilantro and mint.
Tomato Sesame Soy Gazpacho
2 lbs tomato
1 medium cucumber
1/4 c cilantro
2 thick bread slices
2 Tbs sesame oil
2 Tbs soy sauce
2 Tbs rice vinegar
1 c water.
Place ingredients into a blender or food processor and pulse until desired consistency.
Garnish with chopped scallions and toasted sesame/
Summer Minestrone
3 Tbs EVOO
1/2 c diced onion
6 cloves minced garlic
1 bay leaf
1 Tbs tomato paste
Pinch crushed red pepper
Splash of white wine (optional)
2 c. Chopped ripe tomatoes
3 c. Chopped zucchini or summer squash (1/2 “ cubes)
2 c. Trimmed green beans cut into 2” lengths
2 c. Dried small pasta such as pennette or orchiette
Homemade or store bought pesto
Heat oil in a heavy soup pot, then add onion and season w/salt and pepper. Cook until starting to soften, about 5 minutes.
Add garlic, bay leaf, tomato paste and red pepper. Cook, stirring for another minute, then add wine if using, and then tomatoes and bring to a brisk simmer.
Add 8 c water and a good pinch of salt and let return to a brisk simmer; cook for 10 minutes more. Taste for seasoning.
Add zucchini and pasta to simmering broth and cook until pasta is al dente, about 7-8 minutes. Add green beans and cook for a minute or two more. Serve with pesto and grated parmesan.
Asian Stuffed Eggplant
1/4 c toasted sesame seeds
1/2 c unsalted roasted peanuts
2 Tbs brow sugar
1 tsp salt
1/2 tsp turmeric
1/2 tsp cayenne
1 tsp crushed garlic
1/4 c finely chopped cilantro
2 tsp water
8 small globe eggplants, sliced lengthwise in quarters up to stem
Canola oil for frying
1/4 c water.
Blend the first 8 ingredients in a mini blender or food processor; and 2 tsp water to form a firm paste. Pack the mixture into the crevices of the eggplant, gently compressing as you go. Film the bottom of a cast iron cooking pan with oil and heat. Place the eggplants in and fry for 3-4” minutes per side until universally browned. Add remaining 1/4 c water, cover tightly, turning 1/2 way through and cook 15 minutes more until tender.
Amazing cucumber and tomato salad: Tomato and cucumber salad with tahini and spicy dukkah oil |Ottolenghi
Cherry tomato recipes:
42 Recipes You Can Make With That Pint of Cherry Tomatoes