I picked the first early girl tomatoes from the field on Sunday. Many more should follow in the coming weeks, especially with this heat wave. The dry farmed tomato plants this year are big and beautiful, while the heirlooms look less vigorous. It may be that with the late rain we should have watered the heirlooms even less!
The seeding and planting of the fall and winter crops has slowed to a steady pace, just in time for the harvests to increase. The winter field is now fully spaded and we will mostly plant it out by the end of the month.
We hope you can join us for a potluck this Friday!
This week’s pick list:
Parsley, Basil, Cilantro, Dill
Grilled Summer Vegetables with Tahini Dressing, from nytimes.com
For the tahini dressing:
¼ cup tahini, at room temperature and well stirred
3 tablespoons lemon juice
Pinch of ground cayenne
2 garlic cloves, grated or pounded to a paste
2 tablespoons extra-virgin olive oil
1 cup plain yogurt (not Greek-style yogurt)
For the vegetables:
A mixture of onions, peppers, squash, and tomatoes (but feel free to mix, cabbage would be good too!)
Paprika or pimentón, for garnish (optional)
Chopped mint, dill, parsley and cilantro, for garnish
Lemon wedges, for serving
Make the tahini dressing: Put tahini, lemon juice, cayenne and garlic in a small mixing bowl, and whisk until smooth. Whisk in olive oil, yogurt and a good pinch of salt.
Prepare a charcoal or gas grill, or a stovetop grill pan. Heat should be medium-high. Make sure grill racks are clean.
Arrange vegetables in rows on the platter (or use two platters). Serve warm or at room temperature. Just before serving, drizzle tahini sauce over the vegetables. Sprinkle with paprika, if using, and shower with green herbs. Serve lemon wedges on the side.