.MUSIC GARLIC: The heads are still in the curing process, which means they are extra juicy. We love this hard-neck garlic with its half dozen or more nice size cloves, as it is easy to separate and clean.
TOMATOES: A mix of heirloom and hybrid tomatoes of multiple colors. We irrigate as much as possible right now to keep these beauties juicy and the plants happy.
POTATOES: These Red Pontiacs are the first we have dug this year. Red skin with white flesh they are great cut into chunks, steamed until tender, and tossed with butter, salt and this week’s summer savory and parsley herb mix.
SQUASH: After this week the zucchini and yellow squash will be on hiatus. We have a second planting underway that we will try to nurse through the next 5 days of 99.9 degree heat.
CUCUMBER: Enjoy this week’s cucumbers, as the first planting’s harvest is about done. A second planting is growing for later in the season.
SWEET PEPPERS: The peppers continue to grow, and they are slowing starting to take on some color. This weeks peppers will be green or purple with some blush. Our October 5, 2005 newsletter (our original blog) has 4 recipes for green peppers. It also has news from the farm from 13 years ago. Ah, memories.
HERB MIX: The irrigation has kept the summer savory and parsley lush so far. A good harvest will be good for them as the heat dome settles on us. Enjoy these aromatic and flavorful herbs. Chop them up and put them in potato salad, tomato sauce, squash dishes, or with meats.
We appreciate those of you who have been participating in the ferment share. This standing order for our ferments is very helpful to our venture. This week we are springing a new item on you, our Garlic Pickle Chunks. We ferment these cucumbers with a healthy dose of both garlic and cayenne pepper. Spicy, flavorful, refreshing and savory, they go well with most any summer meal. As we grow the ferment business we appreciate your comments on recipes.
FARM REPORT
The drought and heat wave one-two punch is hitting the farm hard. Number one goal this week is keeping everyone from plants to animals to humans safe. We start early in the morning each day to bring in the crops that are ready before they literally cook in the ground.
Hundreds of row feet of carrots and onions are waiting to be brought in. The fermenting kitchen with it’s little a/c unit has become a refuge for ripening tomatoes, curing onions, sprouting fall seeds and farmers who need to cool off.
Once the fall seeds sprout in the kitchen they are moved to the shade structure by the greenhouse.
So far the plants are happily ignorant of the blast furnace outside their shady spot. By the end of the month, they will be ready to go out to the fields. Hopefully it will be cooler by then!