The summer crops are slowly ripening; you can see the reds and yellows peeking through the green. The cool mornings are a blessing when harvesting greens but seem out of place as we bring in watermelons and corn. We are planting kale and broccoli in the winter field. We covered the winter leek and onion beds with straw. We truly need to clean the garlic this week as the red storage onions are ready!
This week's pick list:
- Summer squash
- Celery
- Cucumber
- Eggplant
- Tomato
- Sweet peppers
- Hot peppers
- Spring onions
- Beets
- Chard
- Kohlrabi
- Fennel
- Melon
- Corn
- Carrots
- Garlic
- Cabbage
- Scallions
- Collards
- Lettuce
- Potatoes
- Basil, Cilantro, Parsley, and Dill
- Strawberries
- Revolution Bread is available.
Tahini Parsley Dressing from ottolenghi.co.uk
- 150ml tahini
- 70ml lemon juice
- 150ml water
- 1 clove of garlic, crushed
- 30g flat-leaf parsley (if making by hand, it should be finely chopped)
- Salt
To make by hand, thoroughly whisk together the tahini, lemon juice, water and garlic in a bowl - you're aiming for a creamy, smooth texture. If it's too thick, add more water. Stir in the chopped parsley and taste; add salt if needed.
If using a food processor or a blender, put in all the ingredients except the parsley and process until smooth. Add more water if needed. Throw in the parsley and pulse for a second or two. Add salt if needed. This will keep in the fridge for three days.
