August 13th

Published on

August 14, 2018

1 ½ lb Mixed Heirloom Tomatoes

1 lb Dapple Dandy Pluots

2 Slicing Cucumbers

1 Da Vinci Melon (Tuscan variety)

½ lb Green Beans

1 lb Globe Eggplant

1 bskt Shishito Peppers

Box Notes: We are growing the Da Vinci melon variety for the first time this year. It’s a fragrant Tuscan type that has a sweet, dark orange flesh. It has been a customer favorite when we sample all of the melon varieties at the 4 farmer’s markets we attend each week. It’s ripe when firm and even when some of the stripes are still blue. If you prefer a softer melon, you can let it sit out on your kitchen counter for a couple of days as it will continue to ripen. We have a bumper crop of green beans this year. Use the shishito peppers like you would the pimiento de padrons, as a frying pepper. The shishito pepper is milder than the padrons but can be cooked the same way. Heat some olive oil in a skillet on medium heat, toss the peppers in the oil until they become limp and slightly browned/charred in some spots. Add salt and enjoy as an appetizer.

Field Notes: The smoke from the fires is subsiding. This week’s forecast is expected to hover around 100 degrees which, while still warm, is a big improvement over the 105/106 degree days we experienced in late July.

Upcoming Event: We are proud to announce that we are being spotlighted as part of Savory Café in woodland’s first Dinner with a Farmer on Friday August 24th at 6:00 pm. Tim or Trini will be there representing our farm at this amazing six course farm to table meal.

You can purchase ticketsusing the link below.