Rain is in the forecast which is always welcome but somewhat hard to believe. We still have tomatoes and peppers to harvest! While it is clear that fall is here, it also feels like summer is hanging on. We have plenty to do to be ready for a fair amount of rain, switching our plans to adjust. We are taking a break from planting to harvest potatoes and more.
This week's pick list:
- Lettuce
- Summer Squash
- Carrots
- Fennel
- Tomatoes
- Peppers
- Celery
- Beets
- Collards
- Kale
- Scallions
- Radish
- Winter squash
- Chard
- Potatoes
- Peas
- Onions
- Parsley and Basil
- Strawberries
- Pick your own flowers, frying peppers, cherry tomatoes, and tomatillos
Swiss Chard and Sesame Salad, from saveur.com
- 3 large handfuls of Swiss chard, stripped of stems
- 1 large clove garlic
- 2 tbsp. sesame seeds
- 1⁄2 tsp. red pepper flakes
- Pinch of salt
- 2 tbsp. soy sauce
- 1 to 2 tsp. sesame oil
- Bring a large pot of water to the boil and salt heavily. Rip the Swiss chard into large pieces and boil for one full minute in the water, until tender at the stem. Shock the Swiss chard in ice water, and drain, squeezing lightly to remove excess water.
- In a large mortar and pestle crush the garlic clove and then add the sesame seeds, pounding to crack and release their fragrance. Add the red pepper flakes, sugar, soy sauce, and sesame oil and pound until combined. Add half of the Swiss chard and pound lightly to infuse with the aromatics. Add the rest of the Swiss chard, if it fits, or pour everything into a bowl and muddle the seasonings and greens until fully coated. Transfer the salad to a serving dish and chill before serving.
