- 2 Beefsteak Tomatoes – PF
- 1 English Cucumber – PF
- 1 bunch Spinach – CO
- 1 bunch Parsley – CO
- 1 head Romaine Lettuce – CO
- 1 pound Peaches – PF
- 1 bunch Lacinato Kale – CO
- 4 Poblano Peppers – CO
- 1.5 pounds Sugar Snap Peas – CO
CO – Certified Organic
PF – Pesticide Free
Week 6 Newsletter
Rain! Thunder! Lightning! Pah! Just when we were starting t0 feel caught up on the irrigation, we get all we could ask for and then some, and on fields where we really could have done without it besides. Augustin doesn’t think all that sound and fury amounted to much, though, so we’ll keep right on irrigating and make sure that moisture has a chance to seep down to where it’s needed.
We are in to high season on what has, apart from this latest squall, been a remarkably warm, dry summer. The corn is shooting up, we’re picking the first of our snap beans and the last of our snap peas this week, broccoli is on and cabbage is close behind. Carrots too, and while they have been taking their sweet time, they will come fast now that we’ve weeded and watered and they have some room to grow. Those lean salad days of spring are well behind us and we’ll be new crops (or at least new varieties!) on almost a weekly basis here for the next month or more. Not that we’re out of salad season, no! Not by a long shot! The salads just aren’t the thin, leafy affairs they were in the early months. Now is the time for hearty bowls of cucumbers, tomatoes, pepper, and feta, for corn and beets, and potato salads (though maybe not all at the same time).
Yours in greens,
Here are a couple of simple recipes that play up those delicious east-side peaches from Jim and Shirley Reese and put those high-season tomatoes and peppers to use as well.
Grilled Peach Salsa
Makes 1 ½ Cups
- 2 peaches (or nectarines)
- 1 poblano pepper
- 2 T finely chopped cilantro
- 1/8 teaspoon cumin
- 2 T finely chopped red onion / Juice from 1 lime / Sea salt
Brush the peaches (or nectarines) with oil. Grill over medium-high to high heat, 5 minutes on each side until the peaches are soft and have char marks. Let cool. Chop into pieces small enough to be scooped up by a chip. Grill the pepper, 5 minutes on all sides until the skin is charred black all over. Put in a sealed bag or container, which helps steam off the skin. When cool enough to handle, rub off the black skin. Stem, seed and finely chop. Gently mix together all ingredients. Add a few pinches of sea salt to taste.
Peach Salad with Tomatoes, Feta and Basil Vinaigrette
Recipe via http://www.cookingchanneltv.com
For the basil vinaigrette—
- 1/4 C torn fresh basil leaves
- 1/4 C extra-virgin olive oil
- 1/4 C good-quality sherry vinegar
- 1 T honey / 1 tsp. Dijon mustard
- 1 small shallot, roughly chopped
For the salad—
- Kosher salt and cracked black pepper
- 1 1/2 pounds heirloom tomatoes, roughly chopped
- 4 to 5 ripe peaches, sliced into wedges
- 1/2 cup crumbled feta cheese, for garnish
For the dressing: Combine the basil, olive oil, vinegar, honey, Dijon and shallots in a blender until the dressing emulsifies and the basil is pureed. Season with salt and pepper.
Combine the tomatoes and peaches in a bowl and toss to coat with the dressing. Top with the feta cheese. Serve at room temperature.