It’s been a pretty dry summer, but this weekend we got rain. Lots of it. It started Saturday night, continued through the day Sunday, and by Monday (as our local members know) a State of Emergency was declared in our county because of flooding. Most of our fields gently slope, so nothing is sitting in puddles. This is good for the new fall plantings we’ve been putting out (see pic). But all of our field staff is off today because it’s just too wet and muddy to get anything done in the fields.
This week you are still able to enjoy summer’s peak vegetables. As the days shorten and the intensity of the sun subsides, we’ll soon be moving away from the ingredients that make for some of summer’s favorites, like fresh tomato sauce, salsa, pesto, and grilled vegetables. Enjoy as much of it as you can. Freeze the rest!
(Our phone and internet service has been out too. It’s sporadically working now. So, the content for this blog is late and sparse. Sorry.)
In this week’s local share:
4 tomatoes
1 bunch basil
Bell peppers: 2 small red, 1 yellow
1 jalapeño
1 Italian eggplant
1 bunch cilantro
1 bunch swiss chard
1 red onion
1 yellow onion
1 comment:
I pretty much just chopped everything up and sauteed in olive oil. My 12-year-old son loved it, and I was shocked; he never would eat eggplant before!
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