We have had a nice lull in planting and seeding to catch up somewhat on the weeds but now we are about to dive back in again in preparation for winter. We had such a late spring that we are just finishing picking the spring peas as we are seeding the fall ones. The heat last week helped to ripen the summer crops and just a few first tomatoes have started to turn. The foggy mornings were delightful; we are grateful to see the moisture on the ground and the crops, and to feel it on our faces.
This week's pick list:
- Lettuce
- Summer Squash
- Carrots
- Spinach
- Tatsoi
- Fennel
- Kale
- Collard
- Chard
- Kohlrabi
- Scallions
- Turnip
- Radish
- Potatoes
- Cabbage
- Spring onions
- Parsley, Cilantro, Dill, and Basil
- Strawberries
- Pick your own flowers and tomatillos
Mustard-Roasted Potatoes, adapted from smitten kitchen.com
1/2 cup whole grain Dijon mustard
2 tablespoons extra-virgin olive oil
2 tablespoons (1/4 stick or 1/2 ounce) butter, melted
2 tablespoons fresh lemon juice
3 garlic cloves, minced
1 tablespoon oregano
1 teaspoon finely grated lemon peel
1 teaspoon coarse kosher salt
3 pounds 1- to 1 1/2-inch-diameter unpeeled red-skinned potatoes, cut into 3/4-inch-wide wedges
Position 1 rack in top third of oven and 1 rack in bottom third of oven and preheat to 425°F. Whisk mustard, olive oil, butter, lemon juice, garlic, oregano, lemon peel, and salt in large bowl to blend. Add potatoes; sprinkle generously with freshly ground black pepper and toss to coat. Divide potatoes between prepared baking sheets, leaving any excess mustard mixture behind in bowl. Spread potatoes in single layer. Roast potatoes 20 minutes. Reverse baking sheets and roast until potatoes are crusty outside and tender inside, turning occasionally, about 25 minutes longer.
Transfer potatoes to serving bowl.