- Tomatoes
- Cherry tomatoes
- Sweet peppers
- Hot peppers
- Potatoes
- Basil
- Cucumbers
- Summer squash
- Parsley or thyme
- Fruit
- Leeks
- Lettuce or radicchio (while it lasts – likely not enough for everyone)
Finally the rain has come. The parched earth managed to soak up the inch or so of rain and a hint of green glimmers on each bed. That is not the vegetables but rather the weeds that are bursting onto the scene. We did not plant the cover crop seed but have our own collection of invasive weeds, a proprietary blend! But no matter, it is so nice to have rain.
We raced out Friday night to harvest the cherry tomatoes before they split on the vines. Even with their little tops on they split. We figure it is better to have them from Friday than today as surely those that were ripe would be ruined with the rain. The heirlooms are taking a break, but hopefully with dry weather in the forecast they will resurge. This change in weather reminds us that summer does not last forever and we must eat seasonally and enjoy every tomato while it lasts. The recipes for this week have you using every vegetable.
Fall crops should get a boost from the rain and cool nights, but they will take a few weeks to feel the effects. The arugula we planted in early august is bitter, the beets did not germinate well and the chinese cabbage is not ready so we wait. A much different harvest this week, far fewer veggies and no greens. Maybe I will be surprised when I get out there, but this was what I saw yesterday as I toured around gathering my dinner.
Flowers too will shift into full seed production. Do take advantage of the bright bouquets as we move into fall this week you will see the shift. The chickens went crazy laying this week and we will be able to fill orders this week that we could not last week.
We will not have the harvest festival this year due to covid but we have decided to make pizza. We will be making pizza on 10/10 from 2-4 (or 5). We will keep our distance, wear masks and have people spread out on the lawn to eat here or take home to enjoy with their family. If people want to offer up their own pizza toppings or help out we will appreciate that but it is not required. This will be our thank you for being members of our community. Please do be mindful of Covid and separate out in households. May next year be different and more reminiscent of the harvest festivals before the pandemic, but time will tell and vaccinations will need to increase.
Please consider joining us for the online gala fundraiser at Virginia Garcia Memorial Health Center on Friday 10/1 from 7:00 – 8:00 p.m. If you can not make it no worries, you can contribute now! Here is the link: https://www.avlaunch.me/prospera2021
Here is our new favorite recipe for cherry tomatoes. We had it over pasta, but one could have it over polenta, rice, couscous or on a slice of bread, we made it twice in one week. Thanks Michelle Ruby for bringing it to my attention: https://na01.safelinks.protection.outlook.com/?url=https%3A%2F%2Fcooking.nytimes.com%2Frecipes%2F1022087-one-pan-feta-pasta-with-cherry-tomatoes%3Fsmid%3Dck-recipe-iOS-share&data=04%7C01%7C%7C3e97be1eba284def265708d97b6f4a42%7C84df9e7fe9f640afb435aaaaaaaaaaaa%7C1%7C0%7C637676540180164722%7CUnknown%7CTWFpbGZsb3d8eyJWIjoiMC4wLjAwMDAiLCJQIjoiV2luMzIiLCJBTiI6Ik1haWwiLCJXVCI6Mn0%3D%7C1000&sdata=F20ASNtSIewBd70kkfIZjpOtXdkjweRu9oIgev%2FR4ik%3D&reserved=0
Sue is back at it – recipes for this week:
Tian. Serves 6
2 Tbs melted butter
3 medium Yukon gold potatoes (about 12 oz) peeled
1/4 c EVOO
1 large yellow onion
2 medium zucchini
1 pint cherry tomatoes
1/3 c coarse bread crumbs
Salt and pepper
Slice the onions, potatoes and zucchini into 1/4” slices.
Melt the butter in the bottom of a 8 or 9 inch cast iron skillet over low heat. Keeping the skillet on the heat, arrange the potato slices in a single layer covering the bottom of the skillet. Add a second layer of potatoes, then drizzle with oil, season with salt and pepper and cover with a lid and allow to cook for 5 minutes. Uncover and layer half the onions over the potatoes, then drizzle with oil and season before covering again for 5 minutes. Uncover and cover with half the zucchini slices
Drizzle with oil, etc and recover for 5 minutes. Repeat the process with another (single) layer of potato slices, then onions, then zucchini. Season, drizzle with oil and cover and let it steam while you preheat the oven to 325.
Slice the tomatoes in half and then place evenly around the top of the tian, then scatter bread crumbs over. Drizzle and season again before baking. Bake for 30-45 minutes. Allow to sit for at least an hour prior to serving to allow flavors to meld.