As we move through September, the pressure to begin the fall harvest builds. I find myself watching the crops daily, wondering how the timing will work out and hoping that most will ripen. The potatoes have almost completely died back and should be ready to harvest soon. The yellow storage onions have not yet senesced but we do still have time. The winter squash has started to die back as well.
In the meantime we are also hoping that the tomatoes and peppers will truly begin to turn but the weather has been so cold. It may be the year of green tomatoes! We are focusing on hoeing this week, trying to give the fall and winter crops a good start before the glorious rains come making it harder for us to weed.
This week's pick list:
Summer squash
Cabbage
Celery
Cucumber
Eggplant
Tomato
Collards
Hot peppers
Spring onions
Beets
Chard
Kohlrabi
Fennel
Melon
Corn
Carrots
Garlic
Scallions
Lettuce
Potatoes
Basil, Cilantro, Parsley, and Dill
Strawberries
Revolution Bread is available.
Summer Melon Salad, from 101cookbooks.com
1 honeydew, cantaloupe, piel de sapo, or other musk melon
1/2 cup finely sliced scallions
2 tablespoons sake
1 serrano chile, minced
a handful fresh cilantro leaves
1/3 cup loosely chopped, toasted almonds
generous pinch of salt
to serve (opt): dollops of salted creme fraiche, sprigs of basil leaves and flowers
Cut the melon in half and use a spoon to remove seeds. Use a mellon baller to scoop out balls of melon flesh. Alternately, cut the melon into wedges, peel, then cut into bite-sized pieces.
Gently toss the scallions, sake, chile, cilantro, almonds, and salt. Refrigerate, and let stand for 15 minutes, or, cover and chill for up to a few hours. Just before serving dollop with a bit of salted creme fraiche, and basil leaves.