The overcast skies today are a welcome break from the scorching heat. Fortunately most of the vegetables and animals survived. We lost one chicken and some pumpkins but we were able to keep everyone else cool enough to weather the intense heat.
The best time to check on the plants and the soil moisture is actually in the morning. If any plant is looking limp and sad at that time, they will not make it through the day. Most plants look fairly terrible in the afternoon when it is so hot but then they recover.
During my morning walk on Sunday, I was happy to be among the multitude of bees buzzing around this buckwheat. The sound of their business was comforting.
This week’s pick list:
Eggs
Albion Strawberries
Rhonda Beets
Yaya Carrots
Ailsa Craig and Red Long of Tropea Onions
Farao Green Cabbage
Summer Squash: Dark Star, Yellowfin, and Cocozelle
Cucumber: Summer Dance, Silver Slicer, Sweet Marketmore, and Addis Pickle
Diamond and Purple Shine Eggplant
Sweet Peppers: Jimmy Nardello, Glow, Lipstick, and Aura
Heirloom Tomatoes: Gold Medal, Cherokee Purple, Jaune Flamee, Sarah Purple, Azoychka, Vintage Wine
San Marzano Paste Tomato
Pink Beauty Radishes
Hakurei Turnips
Calypso Celery
Garlic: Inchelium Red Soft Neck
Lettuce
Ruby Red Chard
Champion Collards
Rainbow Lacinato and Old Growth Palm Kale
Basil, Cilantro, Dill, and Parsley
Hot Peppers: Bastan Poblano, Czech Black, Jalapeño, Aji Crystal, Serrano
Melons and Watermelons
Pick your own: jade and dragon langerie bush beans, padron and shishito peppers, ground cherries, cherry tomatoes, and tomatillos.
Along with the flowers, there are shiso, purple and thai basil in the annual field.
Saltonstall Olive Oil
Revolution Bread
Herby Tomato Salad With Tamarind-Maple Dressing, from nytimes.com
For the salad:
2 pounds mixed tomatoes, such as cherry, heirloom, Sungold or beefsteak
Kosher salt and black pepper
½ bunch cilantro, leaves picked and stalks finely chopped
1 packed cup fresh basil leaves, preferably Thai
12 perilla, shiso or mint leaves, finely chopped
For the dressing:
4 tablespoons tamarind concentrate
2 tablespoons maple syrup
1 tablespoon sesame oil
1 tablespoon rice wine vinegar
1 (1-inch) piece fresh ginger, grated
1 garlic clove, grated
½ teaspoon red-pepper flakes
1 teaspoon sea salt
Cut the tomatoes into different shapes — this creates different textures and visual interest — and place them in a colander. Sprinkle with a big pinch of salt, and set in the sink to drain as you prepare the rest of the ingredients.
Prepare the dressing by whisking together all the ingredients.
Assemble the salad: Combine the tomatoes, two-thirds of the herbs, and half the dressing. Season with salt and pepper, and toss to combine. To finish, top with the remaining dressing and the rest of the herbs.