We had rain drops here yesterday! It was strange but lovely, and wonderful for the plants. The cooler weather has slowed the growth of some plants but has helped others of course. The harvest list continues to grow as more crops ripen. The diversity makes it difficult to choose what to eat each day! We made pesto to freeze and pickles this weekend. In the middle of winter, opening a jar of frozen pesto is a treat.
Regina's lovely watercolor map of the farm.
This week's pick list is:
- Sugar Snap peas
- Shelling peas
- Green beans
- Zuchinni
- Cucumbers
- Potatoes
- Lettuce
- Lettuce Mix
- Broccoli
- Cabbage
- Kohlrabi
- Turnips
- Fennel
- Dill, Parsley, Cilantro, Basil
- Strawberries
- Flowers
- Carrots
- Beets
- Garlic
- Green onions
- Pac Choy
- Kale
- Collards
- Chard
The towering sunflowers and broom corn
Cucumbers do not last long in our refrigerator as they are always being gobbled up by our children. Still we manage to sneak some for us to use.
Seth's Salad of Snap Peas and Cucumber
- 1 to 2 cucumbers sliced on a diagonal
- A large handful of peas sliced on a diagonal
- A large handful of dil or basil, finely chopped
- 5 scallions chopped
- 1 tablespoon white wine vinegar
- 2 tablespoons olive oil
- Salt and pepper
Toss it all together and eat!
Tzatziki
- 1 cup Greek whole milk yogurt, or 1 cup whole milk yogurt strained
- 1 cucumber, seeded, finely grated and drained
- 1 cloves garlic, finely minced
- 1 teaspoon lemon zest plus 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh dill
- Olive oil
- Kosher salt and freshly cracked black pepper
In a medium bowl, whisk together the yogurt, cucumber, garlic, lemon zest, lemon juice and dill. Season with olive oil, salt and pepper. Chill and serve.
I made tzatziki every day when I worked at a restaurant in New York CIty. It was my favorite item to snack on when I had the time. Be careful, it is addictive!