Another heat wave is coming this week. Hopefully it will help the peppers and tomatoes to keep producing but you can tell that the season is starting to wane. Walking in the flower field you can also sense the change. To be honest, everything feels so dry. I did not completely notice how dry this summer has been until we had that little rain a few weeks ago. I suddenly remembered that last summer, there was moisture almost every morning; we wore our mud boots to harvest and were soaked by the plants. This summer there has been almost no morning moisture. I think the plants have definitely suffered. We only use drip irrigation which waters the roots but not the leaves. That overnight moisture on their leaves is immensely beneficial.
The North Bay flower Collective, of which we are a member, is hosting its' first Flower Fest Sunday September 20th at Front Porch Farm in Healdsburg. There will be many fun and informative workshops, including some for children, live music, farm tours, and lots of flowers. Please join us for the day! For more information, please talk to me or check out the lovely website : http://www.nbflowercollective.com/flower-fest/
This week's pick list:
- Tomatoes
- Zucchini and summer squash
- Cucumbers
- Onions
- Garlic
- Hot peppers
- Potatoes
- Celeriac
- Chard
- Beets
- Carrots
- Sweet peppers
- Melons
- Basil. dill, cilantro, and parsley
- Pick your own cherry tomatoes and tomatillos (located in the flower field)
- Strawberries
Tomato Beet Salad, adapted from marthastewart.com
1 pound scrubbed small beets
2 pounds tomatoes, preferably heirloom
1 pint cherry tomatoes
1/4 cup crumbled feta
1/4 cup fresh cilantro leaves
1/4 cup extra-virgin olive oil
Salt and pepper
Preheat oven to 400 degrees. Seal beets in a foil packet. Roast on a rimmed baking sheet until tender, 75 minutes. When cool, rub beets with a paper towel to remove skins; slice. Slice large tomatoes, and halve cherry tomatoes, then arrange with beets on a platter. Top with feta, cilantro, and olive oil; season with salt and pepper.
Celeriac, Sweet Pepper, and Carrot Salad, adapted from nytimes.com
2 large celeriac
2 sweet peppers
2 large carrots
¼ cup red wine vinegar or balsamic vinegar
2 tablespoons lemon juice
2 tablespoons Dijon mustard
2 teaspoons chopped chives
1 teaspoon chopped tarragon
2 teaspoons chopped parsley
½ cup olive oil
Freshly ground black pepper to taste
1 tablespoon finely chopped parsley for garnish
Peel celeriac and julienne with extrafine julienne blade of food processor, or by hand.
Wash, core and seed peppers and cut into very fine julienne strips.
Mix vinegar, lemon juice, mustard, chives, tarragon and parsley with whisk. Gradually whisk in oil. Season with pepper.
Combine celery root and pepper and pour over dressing, mixing well. Refrigerate at least four hours. Overnight is fine too.
To serve, drain off excess dressing, if any.
