Hello again! We're back and ready to roll. This week's pic shows Henry (my middle child) who helped me at the Hereford Farmer's Market before we left on our vacation to Virginia Beach. My best friend from high school resides there (she married my cousin) and we got to spend some quality time with her family. It was quite refreshing to swim in the ocean for 5 days straight!
Produce doesn't take vacation days, however, and we are harvesting pounds and pounds of fresh summer squash, eggplant, and crunchy cucumbers in four varieties! The greenhouse tomatoes - slicing and heirloom varieties - are really starting to come in, so get some this week! We also have our first harvest of fresh, crisp green beans available, as well as some delightful flavors from our fennel bulbs and Thai basil! The crew harvested the entire garlic plot last week - thousands of heads of garlic! - and it's available fresh this week, while the bulk of it cures in the barn. Old faithful staples continue to be available, including our favorite kale and tender lettuce mix. What new flavors will you try?
Storage Tip of the Week: With tomatoes beginning to come in, it's time to talk tomatoes! It's best not to refrigerate whole tomatoes to preserve the best flavor. If you purchase or receive a tomato that looks slightly under-ripe, never fear! We always harvest tomatoes with color on them but they may have "green shoulders", so they will continue to redden (or pink, or orange, or yellow!) sitting on your countertop. Flavor will be excellent once they've colored all the way! Some varieties will retain some of their "green shoulders" - you can tell when these are ripe by gently pressing the tomatoes in the red AND green areas. If the green areas "give" to soft pressure, they are ready to eat. They may simply be a cultivar that retains the green coloring - Heirlooms have such variety!
Recipe of the Week: Spicy Soy Ginger Quick Pickle
Slice cucumber of your choice into thin slices. If using a large cucumber, slice in half lengthways to ensure bite-size slices. Place into bowl.
In separate bowl, combine 2 tsp brown sugar, 1 TBSP soy sauce, 2 TBSP rice vinegar, 1 tsp sriracha (or more, to taste), 1 clove garlic, minced, and 1 tsp powdered ginger (or fresh if you have it). Whisk vigorously to combine. Pour over cucumber slices and toss to coat. Enjoy a refreshing, flavorful and healthy snack! You can make ahead and let sit in the refrigerator overnight if desired.
Email Lisa if you are interested in bulk pickling cucumbers or bulk tomato purchases in the coming weeks.
Stay cool!
