Happy Harvest July 27, 2012
tomatoes–reds, heirlooms, maybe some romas
green peppers–italian long peppers, bell peppers, pimento peppers
eggplant–italian, gourmet round beatrice eggplant, long japanese eggplant as available
garlic–its a bit split, but still so very tasty and fragrant and special to have locally grown organic garlic
basil–three kinds–sweet, thai, and red
jalapenos–time to make fresh salsa!
chard–get your greens
scallions–so fresh tasting
cabbage–last of the cabbage
cucumbers–the last week of cukes from this planting, hopefully more coming in a later set
beets–maybe the last week
we’ll check the kale, but it may be done
cherry tomatoes–sungold and matt’s wild cherry
COMING SOON: more green beans
So many choices continue for this week, create your variety by changing up your selections from last week. No reason to get tired of anything, just choose the eight items that inspire you. What have you been loving to make during this summer bounty?
Some of my favorites are simple to make:
pesto and sliced tomato grill cheese sandwiches
hummus dip with scallions and garlic blended into it–dip with slices of green pepper or cucumber..or spread the hummus on a piece of bread with a slice of tomato, oh my! its my picnic lunch fave these days, and the heirloom tomato slice makes it
sautee scallions and garlic and thin discs of japanese eggplant and peppers until eggplant is soft, include a splash of soy sauce, add last a handful of thai basil and simmer til it wilts like spinach…so yummy…add chicken or asian noodles if you wish
five minute farm slaw: chop cabbage, dump vinagrette salad dressing over it (could just be balsalmic and olive oil and chopped basil), add sesame seeds, scallions, shredded carrots, thinly sliced peppers, a little salt
change farm slaw to tomato-cucumber salad–chop tomatoes, cucumbers, peppers in bigger pieces than slaw, include same dressing. Add chopped sweet basil.