I have been wondering how the fall would feel during this intense drought. I look forward to the signs of the water table below the soil rising during this time of year. This year I wondered after a winter when the soil was never truly saturated, would these signs still appear? I am relieved to see them around: the green of the springs, the small patches of grass, the irrigation lingering. As we often have less fog in the fall, this moisture is welcome and it reminds us that the rains will come! (As they did briefly!)
This Week’s Pick List:
Eggs
Red Gold New Potatoes
Ailsa Craig and Red Long of Tropea Onions
Evergreen Hardy Scallions
Yaya Carrots
Rhonda Beets
Hakeuri Turnips
Finale Fennel
Calypso Celery
Diamond Eggplant
Gypsy Broccoli
Taiwan Flat and Caraflex Cabbage
Emiko Napa Cabbage
Dark Star, Yellowfin, and Cocozelle Summer Squash
Silver Slicer, Sweet Marketmore, Salt and Pepper, and Addis Pickle Cucumbers
Sweet peppers
Tomatoes
Bastan Poblano and Highlander Green Numex Peppers
Jalapeno, Serrano, Rodeo, Aji Crystal, and Wenk’s Yellow Hot Peppers
Old Growth Palm Kale
Champion Collards
Ruby Red Chard
Parsley, Basil, Dill, and Cilantro
Head Lettuce
Melons and watermelons
Albion Strawberries
Pick your own: padron and shishito peppers, okra, cherry tomatoes and tomatillos, jade and dragon langerie beans. Along with the flowers, there are shiso, purple and thai basil in the annual field.
Saltonstall Olive Oil (Please bring your own jars!)
Revolution Bread
Broccoli Salad With Peanuts and Tahini-Lime Dressing, from nytimes.com
2 pounds broccoli
¾ cup thinly sliced scallions, white and green parts (3 to 5 scallions)
½ cup lightly salted peanuts, finely chopped
⅓ cup tahini
¼ cup fresh lime juice (from about 2 limes)
¼ cup toasted sesame oil
2 tablespoons soy sauce or tamari
2 teaspoons honey
a few dashes of hot sauce, plus more to taste
⅓ cup chopped fresh cilantro or mint
Trim the broccoli stalks and peel them to remove the tough outer layer. Cut off the florets, leaving as much of the stalk as possible intact, and set the florets aside. Using the shredding or julienne blade of a food processor, a mandoline or a sharp knife, julienne the stems and place them in a large bowl.
Finely chop or julienne the florets and add them to the bowl, along with the scallions and peanuts.
In a small bowl or glass measuring cup, combine the tahini, lime juice, sesame oil, soy sauce, honey, and hot sauce, and whisk until smooth. Pour the dressing over the vegetables and toss thoroughly to coat. Set aside at room temperature for at least 15 minutes, tossing occasionally, to allow the broccoli to soften slightly.
Just before serving, add the fresh herbs and toss well. (You can refrigerate for up to 8 hours before serving.)