Week #20, 2026
Tomatoes
Cherry tomatoes
Hot peppers
Fruit bar: Apples, pluots, prune plums, grapes
Zucchini
Cucumbers
Basil
Garlic
Potatoes
Green beans
Sweet peppers
Eggplant
Padron or Shishitos or pineapple tomatillos
Heirloom tomatoes
On a whim I entered Helvetia Market’s bouquet, ugly garden vegetable and garden basket competition. I won third, second and first prize respectively. I lost the vegetable basket competition to a 4 year old who won two years in a row. He did have an amazing spread of veggies and a cute picture of himself. Next year I will have to collaborate with Maris.
Cool mornings and the threat of the first rain in 3 months means it is time to pick all the cherry tomatoes one can. We have been making sauce out of them and canning like crazy this week. I have been dehydrating tomatoes, plums, pears and anything that is left over. I love fruit leather and in a small circular dehydrator with a silicon screen one can make any combination of fruits into a flavorful snack. Our friend Julian made soda water out of black berries and then took the fruit pulp and turned it into fruit leather, getting the deliciousness from the fruit. The possibilities are endless as is the bounty. If you want more cherry tomatoes, take a walk down cherry tomato lane in the field and harvest what you will eat. I might try tomato fruit leather with the extras.
Our plum trees are loaded and you are welcome to more plums if you want to go out and harvest them. There are still black berries to you pick as well. The dog days of summer are here and they will not last forever, so do a bit of extra work and put some veg and fruit up for winter.
I believe there are still a few spots left at the farm to table dinner. Sign up here and reserve your spot. Events to celebrate the bounty of the earth with interesting people and good food and wine do not happen every day so take advantage of the opportunity to participate. Here is the link:
https://www.kitchentablemagazine.com/shop/p/farm-dinner
Our harvest festival is scheduled for October 11. This event is fun for the whole family and we encourage you to come, bring your family and a dish to pass and enjoy an afternoon at the farm. If you play music and want to jam, reach out or bring your instrument and join the fun.
Here are some recipes to enjoy this week:
This cherry tomato and feta cheese recipe is a staple and so easy:
https://www.tosimplyinspire.com/baked-feta-and-cherry-tomato-pasta.html#recipe
This Shakshuka recipe is an amazing breakfast or dinner and uses all the bounty of the farm:
https://www.themediterraneandish.com/shakshuka-recipe/
Recipe for Quick pickles to prolong the joy of the cucumber season:
https://www.themediterraneandish.com/quick-pickled-cucumber-recipe/
I found this recipe for Turkish eggs:
What Is Çilbir?
Çilbir (pronounced ‘chul-bur’) is a traditional Turkish dish that dates back centuries. At its core, Çilbir features perfectly poached eggs served atop a nest of rich, garlicky yogurt, all generously drizzled with a spiced butter or chili oil. Fresh herbs, pickled onions, and crusty bread complete the experience, creating a harmonious balance of textures and flavors. Think of it as the Mediterranean answer to eggs Benedict—but bright, tangy, a little spicy, and wholly satisfying.
Eggs: Poached until the whites are just set and the yolks remain runny, lending richness to every bite.
Yogurt: Thick, tangy Greek or skyr yogurt infused with garlic is the creamy base, balancing the heat and weight of the eggs.
Chili Oil: A drizzle of spiced oil or Aleppo pepper butter adds complexity and a gentle heat.
Herbs: Dill, mint, chives, or cilantro provide a fresh, aromatic finish.
Accompaniments: Pickled onions and crusty bread add contrast in texture and flavor.
What You Need to Make This Turkish Eggs Bowl
The beauty of Turkish eggs is their flexibility: you can swap in ingredients based on your taste and what you have in the fridge. Below are the essentials, plus creative add-ins for your ideal bowl.
Yogurt: 1–2 cups of thick yogurt, like Greek yogurt or Icelandic skyr, work best for creaminess and tang.
Garlic: 1 small clove, finely grated for even blending and a pungent bite.
Lemon Zest: Zest of half a lemon. Not traditional, but adds brightness to balance the rich yogurt and garlic.
Fresh Herbs: 1/4 cup, such as dill, mint, cilantro, chives, or a combination—finely chopped for maximum aroma.
Eggs: 2 large, poached. Fried or soft-boiled eggs are solid stand-ins if preferred.
Chili Oil: For drizzling; classic Çilbir uses butter spiked with chili flakes (like Aleppo pepper), but a ready-made chili oil is a great shortcut.
Pickled Onions: Optional, for tang and crunch.
Crusty Bread: Sourdough, baguette, or rustic bread for scooping up every last bit.
Salt and Pepper: To taste, for seasoning the yogurt and eggs.
Ingredient Swaps & Customizations
Swap Greek yogurt for full-fat skyr, labneh, or whipped cottage cheese for different textures.
If you don’t have chili oil, melt butter and infuse with red chili flakes or Aleppo pepper as in Turkish tradition.
Add avocado slices or crumbled feta for extra richness and flavor.
Mix in a handful of baby spinach or top with a lemony salad for additional greens.
Spice things up with your favorite hot sauce or a sprinkle of smoked paprika.
How to Make Spicy Turkish Eggs: Step-by-Step Instructions
This dish looks impressive but is very easy to pull together in under 20 minutes. Here’s a breakdown of each step:
Prepare the Yogurt Base
In a bowl, add 1–2 cups of thick yogurt.
Finely grate 1 small garlic clove using a Microplane or fine grater. Add to the yogurt.
Add the zest of half a lemon and 1/4 cup of chopped herbs.
Stir to combine. Season with salt and pepper. Taste and adjust if necessary.
Poach the Eggs
Bring a deep saucepan of water to a gentle simmer. Add a splash of vinegar if desired (helps the whites set).
Crack each egg into a ramekin or small bowl.
Use a spoon to swirl the simmering water, creating a gentle vortex. Carefully pour the egg into the center.
Poach for 2–3 minutes for runny yolks; 4 minutes for slightly firmer yolks.
Remove with a slotted spoon. Blot gently on a paper towel to remove excess water.
Plate the Dish
Spread the garlicky yogurt into a shallow bowl, creating a thick layer as the base.
Gently place the poached eggs on top.
Add Toppings
Drizzle with chili oil or butter infused with chili flakes.
Sprinkle with extra chopped herbs, pickled onions, salt, and