Week #8, 2026
New potatoes
Onions
Green onions
Greens (chard, kale or collards)
Herb (mint, parsley, thyme, cilantro or dill)
Sugar snap peas!! Natures candy
Zucchini
Radishes or beets
We are almost done planting the entire field. After the farmers market yesterday I transplanted leftover lettuce. Juvencio spent all week weeding and weed wacking. We are always busy seeding and transplanting once a crop is finished we move on to the next. The cucumbers are in bloom and the next crop is ready to go in the ground once the peas are done. We will use the same trellising system to get the cukes to climb. We discovered the main issue with the greens this year. There are small rodents tunneling under our entire hoop house. They are inhibiting root growth and the crops are stunted.It feels like we need an army of cats to combat the problem.
The flowers are starting to pop as the first bed of sunflowers opens up. I keep planting them weekly in hopes to get a broad harvest window and sometimes they just bunch up. If you have a home garden and are wondering what to plant we have a hoop house full of veggie and flower starts for home gardens. The best way is to order on line through our partners at Pumpkin Ridge Gardens: https://pumpkinridgegardens.square.site/ but you can alternatively you can track me down while I am working on the farm and I can look for what you need. My neighbor at the farmers market yesterday said “I am so glad I wound up next to you, I got my whole garden curated and I didn’t have to go to a nursery to buy it”. Polly and I choose the tastiest varieties of tomatoes, cucumbers, peppers and more. We aim for flavor and productivity. As you know not all tomatoes are created equal, you may want the best for sauce, fresh eating or salsa and that is where a curated selection matters.
I am busy seeding for fall, starting with cabbages then moving on to cauliflower and broccoli. I seed lettuce weekly as well as green onions. I keep on seeding winter squash as it never feels like we have enough. Last year we had most of it get frozen in our storage container so I am particularly sensitive this year. It is very hard to create an environment that can store this crop and others with adequate heat and vermin protection. More projects to think about.
Enjoy your veggies this week!
Zucchini and Halloumi Salad with Red Wine Vinaigrette
¼ cup extra-virgin olive oil, divided, plus more as needed
· 2 medium zucchini, sliced into ¼-inch-thick rounds
· Salt and black pepper
· 2 tablespoons red wine vinegar
· 1 large garlic clove, finely chopped
· 1 (8- to 9- ounce) block halloumi, sliced ¼-inch thick
· A handful of torn mint, basil, parsley and/or dill leaves
· Step 1
In a large skillet over medium-high, heat 1 tablespoon oil. Add a single layer of zucchini. Cook until the zucchini is golden-brown and gives slightly when pressed, 2 to 4 minutes per side. Transfer to a platter or shallow bowl, season with salt and pepper, and repeat with the remaining zucchini, adding more oil and reducing heat as needed to prevent burning.
·
Step 2
To the platter of zucchini, add the garlic, vinegar and 2 tablespoons oil. Toss to coat.
·
Step 3
Return the skillet to medium-high and add another tablespoon of oil. Rip the halloumi slices into two or three pieces each and add to the skillet. Cook until golden brown, 2 to 4 minutes per side. Transfer to the zucchini, stir to combine, then top with the herbs. Eat right away.
New Potato Salad with Lemon
Yield:8 servings
· 2 pounds small waxy white or yellow potatoes, roughly about the same size
· Juice of 1 lemon, more for serving
· 1 ½ teaspoons kosher salt, more as needed
· ½ cup extra-virgin olive oil
· ½ cup thinly sliced scallions, white and light green parts, more for serving
· ¼ cup torn mint leaves, more for serving
· ¼ teaspoon Turkish pepper, more for serving
· Step 1
Place whole unpeeled potatoes in a large pot with enough salted water to cover by 1 inch. Bring to a boil over medium-high heat and cook until potatoes are just tender, 15 to 25 minutes depending upon size. Drain and cut potatoes into 1 ½-inch chunks as soon as you can handle them.
· Step 2
In a bowl, whisk together lemon juice, salt and olive oil.
· Step 3
Transfer hot potatoes to a large bowl and toss with dressing, scallions, mint and Turkish pepper. Let cool to room temperature, or refrigerate until ready to use. Just before serving, top with additional lemon juice, scallions, mint and Turkish pepper.
Sugar Snap Peas with Tofu and spicy peanut sauce
Yield:4 servings
· 1 (14- to 16-ounce) package of extra-firm tofu, drained, patted dry and cut into ½-inch slices
· Salt and pepper
· Extra-virgin olive oil
· ¼ cup creamy peanut butter, stirred
· 1 tablespoon chile crisp (or more for more heat)
· ¼ cup boiling water
· 12 ounces sugar snap peas or snow peas, trimmed and sliced diagonally in half
· 2 scallions, trimmed and thinly sliced
· 2 cups mint, cilantro, basil or Thai basil (or a mix of all), large leaves torn
· Step 1
Lay the tofu out on a cutting board and scatter with salt and pepper.
· Step 2
Heat a large skillet on medium-high for 2 minutes. Drizzle with olive oil then place the tofu, seasoned side down, onto the hot surface. Drizzle the top of the tofu with a little more oil and season with a little more salt and pepper. Cook until the bottom is golden, 2 to 3 minutes. Flip over and cook the other side until golden, another 2 minutes. Remove from the pan and set aside to cool.
· Step 3
To a medium bowl, add the peanut butter and chile crisp. Pour in the boiling water and whisk to combine. If it is too thick, add more room temperature water, 1 tablespoon at a time, until the sauce is smooth and pourable. Season with salt and pepper.
· Step 4
When the tofu is cool, slice lengthwise into thin strips.
· Step 5
Place the sugar snap peas into a large bowl. Add the tofu, scallions and herbs. Drizzle over half of the peanut sauce and toss to coat. Taste, season well with salt and pepper, and toss again. To finish, drizzle with the remaining peanut sauce, olive oil and serve.