Tomatoes
Nicola Potatoes
Summer Squash
Sugar Baby or Crimson Sweet Watermelon
Poblano & Anaheim Peppers
Summer Crisp Lettuce
Basil
We have some special treats for this week’s share. We always grow one planting of summer lettuce heads and often they don’t grow properly; but these have managed to grow pretty well especially in regards to the heavy humidity and high temperatures. They are perfect for a blt or summer salad. Our watermelon crop is in as well and we are surprised at how well they are doing with all the weed pressure and soaking condition. Due to all the rain earlier in the month, these are big watermelon with thick rinds, so if you ever considered pickling watermelon rind, this should be a good season to try your hand at it. We only grow seeded watermelons, as it is possible to start our own plants and we prefer the flavor and quality of a seeded watermelon. The idea of seedless fits in so perfectly with so many of our American expectations of convenience, easier to process, easier to make cute in some dish found on the internet, easier to eat, prettier, etc etc. And of course seeded watermelons do take some extra work and you cannot make Instagram pretty perfectly cubed watermelon salads; but we think random sized pieces of watermelon work just great. Don’t want to deal with the seeds, put into a blender (rind removed) blend it seeds and all and use a strainer to pour out the juice, add some lime and drink. This is the quickest and most refreshing use of watermelon. We have also included other recipes below, most asking for seedless watermelon, just ignore them. Potatoes are also looking great and we are down to the last few rows to harvest. This week’s share will include our golden Nicola variety. These are great roasted or pan fried and perfect paired with Anaheim or poblano peppers, hence all the papas con rajas recipes below. Have fun with these midsummer tasty crops and enjoy the share…..Autumn & Brian
Mild Roasted Anaheim Pepper Salsa
Watermelon Juice With Basil and Lime
Crispy Potato salad with Heirloom Tomatoes
Crispy Smashed Potatoes with Garlic Pesto
Potatoes with Roasted Poblano Chiles and Mexican Sour Cream
Watermelon, Feta, & Basil Salad
Salata Horiatiki (Greek Country Salad) –The New Book of Middle Eastern Food by Claudia Roden
1 head summer crisp lettuce, cut into ribbons
2 large firm ripe tomatoes, cut into wedges
1 cucumber, peeled, split in half through its length, and cut into thick slices
1 green pepper, cut into thin rings
1 large mild onion, thinly slices, the rings separated
8 oz feta cheese, cut into small squares or broken into coarse pieces
1 dozen or more black Kalamata olives
For the dressing
A good bunch flat-leaf parsley, coarsely chopped
6 Tbls extra-virgin olive oil
Juice of 1 lemon
Salt & pepper
Put all the ingredients together in a large bowl. Just before serving, mix the dressing, pour over the salad, and toss.