The tomatoes are almost done, only the San Marzano and Brandywine plants are still producing. However, we have saved all the older Early Girls and San Marzano tomatoes in the walk in cooler. They keep their texture and flavor well so we will continue to offer them while they last. Please be aware that while we have sorted them to remove any soft ones, they may not last as long as the freshly harvest ones do. We also pulled the cherry tomatoes and the tomatillos out of the fields today. However we did harvest them first so we will have them this week. As you probably have noticed, we are planting our winter vegetables in the flower field now. Please watch out for newly seeded and transplanted beds!
There are so many birds and flying creatures in the flowers it is lovely to watch them as we work. Lately there have been a few monarch butterflies. What a treat!
We have so many beautiful peppers! Please feel free to take plenty to freeze or preserve. You can slice them and then freeze them in bags. You can roast them, peel and seed them and then freeze them whole or chopped. They are a delicious addition to many meals. While the summer crops are winding down, some fall crops are also coming in. This is our last picking of corn.
This week's pick list:
- Sweet Peppers
- Hot Peppers
- Zucchini and Summer Squash
- Escarole and Frisee
- Winter Squash
- Basil, Parsley, Dill, and Cilantro
- Cherry Tomatoes and Tomatillos
My neighbor saw our enormous cauliflower heads and thought of this recipe. I am hoping to try it tonight. It sounds fun and delicious!
Spicy Whole Roasted Cauliflower
- 1 tablespoon vegetable oil
- 1 head cauliflower
- 1½ cups plain whole milk yogurt
- 1 lime, zested and juiced
- 1 tablespoon cumin
- 1 tablespoon minced garlic
- 1 teaspoon curry powder
- 2 teaspoons salt
- 1 teaspoon black pepper
1. Preheat the oven to 400° and lightly grease a small baking sheet with vegetable oil. Set aside.
2. Trim the base of the cauliflower to remove any green leaves and the woody stem.
3. In a medium bowl, combine the yogurt with the lime zest and juice, cumin, garlic, curry powder, salt and pepper.
4. Dunk the cauliflower into the bowl and use a brush or your hands to smear the marinade evenly over its surface. (Excess marinade can be stored in the refrigerator in an airtight container for up to three days and used with meat, fish or other veggies.)
5. Place the cauliflower on the prepared baking sheet and roast until the surface is dry and lightly browned, 30 to 40 minutes. The marinade will make a crust on the surface of the cauliflower.
6. Let the cauliflower cool for 10 minutes before cutting it into wedges and serving alongside a big green salad.