Week of August 23, 2010
Great news! The radishes, lettuce, green onions, broccoli and even the beets are germinating, giving us the promise of fall crops. The last bit of rain was gentle and the seeds responded accordingly. It is quite exciting to see the beets poke through the soil. Now the issue will be to keep the deer at bay.
I have been reading through all the comments and appreciate you what have said. Not surprisingly kale remains at the bottom of the “like” list. We still have some out in the garden and will give those of you who wish to take it, the opportunity to do so.
The carrots have been disappointing as many of you have stated. We have been giving you the immature ones when we are thinning rather than throw them in the compost, but I am thinking they should just be compost or turkey feed. This week we will have carrots – it will be your choice if you want to take them or not. I did not have problems like this last year. Two years ago I couldn’t even get carrots to germinate! They do not germinate well in warm soil so getting them in early is a must.
Now that we have the cooler working, the lettuce should be in better shape. The rain was really hard on it and again, perhaps we should have used it in the compost pile rather than give you an inferior product. It is always a guessing game.
This week you will be receiving grapes from the Armstrong Farm. For those of you who don’t know, the Armstrong Farm near Lewis is a research farm. They have been experimenting with grape varieties so we are the recipients of their abundant crop. I have been eating them since I picked them up and they are delicious!
Raspberries – given the short supply, because of phytopheria root rot, we are giving everyone a quart as we pick them. Last week you all received a pint. We are going down the list of members and giving them accordingly. Those of you who didn’t get them last week will get them this week. We are guaranteeing that everyone will get at least one quart. We just don’t know how long the crop will last.
Potatoes – I have had several conversations with potato growers and there seems to be a common thread among us – a poor crop with lots of spoilage. This week you will be getting Yukon Gold, grown by Cliff Moore who farms near Adair. Cliff is as disappointed as I am in the crop, but none the less, has some nice looking potatoes. We were talking the other day and agreed that the potatoes will probably not store well so we suggest using them up and not trying to store them for very long.
I have planted a couple of hills of gourds – just for fun. We will be bringing them in a basket and you can have your pick of some interesting looking shapes and colors.
I am still holding out promise for melons. The plants don’t look well, but the fruit looks like it might be okay; same with the watermelon. I hate to keep referring to last year, but we did have a good crop. I plan to study up on melon growing this winter to see how I can do better.
If there is something that you get in your basket/bag that you do not want, please share it with someone else or give it back to us to pass on. Some of you do this already – we can always work something out.
This week’s produce:
Raspberries – for those who didn’t them get last week
Green/red sweet peppers
Tomatoes – all kinds of shapes and sizes
Potatoes – Yukon Gold from Adair
I have been making lots of pasta salads with all sorts of veggies included. Fareway has the best selection of whole grain pasta – what an assortment! Here are a couple of recipes for Greek Salad. They are similar and of course, you can alter it as you wish!
Greek Salad Recipe
Greek salads are a common addition to any Greek meal. They are also wonderful on their own, keeping to a classic or traditional version as well as recipes that offer delicious variations on the Greek salad theme. Authentic salads consist of chopped tomato, cucumber, and red onion, seasoned with oregano, salt and pepper, topped with olive oil. Extras such as feta cheese, anchovies, and Kalamata olives may or may not be included.
Greek salads are enjoyed around the world. Many cuisines have adopted the dish, and the salad can be found in restaurants as an appetizer, side dish or main course. Common variations include salads with mixed salad greens as a main ingredient, Greek pasta salads, and delicious vinaigrettes consisting of much more than simple drizzled olive oil.
GreekSaladRecipe.net present salad recipes for creating true Greek salads, as well as incredible recipes built on the Greek salad theme. Start a great Greek meal with a classic recipe, or treat family and friends to a salad with roasted vegetables or grilled chicken as an addition.
Greek Vegetable Salad
1 large Cucumber, chopped
2 Roma (plum) Tomatoes, chopped
1 (5 ounces) jar pitted Kalamata Olives
1 (4 ounces) package Feta Cheese, crumbled
1 Red Onion, halved and thinly sliced
1/2 (10 ounces) package Romaine Lettuce Leaves
1/2 (10 ounces) package Baby Greens
6 tablespoons Olive Oil
1 teaspoon Garlic Powder
1 teaspoon Dried Oregano
1 teaspoon Dried Basil
1 teaspoon Dijon Mustard
1 teaspoon Fresh Lemon Juice
1 1/2 cups Red Wine Vinegar
Preparation: Add chopped cucumber, chopped tomato, Kalamata olives, feta cheese, sliced red onion, romaine lettuce, and baby greens to large serving bowl.
In a small bowl, whisk olive oil, garlic powder, dried oregano, dried basil, Dijon mustard, fresh lemon juice, and red wine vinegar.
Recipe courtesy Rachael Ray
Guzaria is Greek tapas: many little dishes that can be snacked on for a fulfilling meal. Old Athens would gather at small bars at the end of a hard day to find community members, discuss the day, and share food and drink at a leisurely pace over the course of the evening. Ouzo and cold beer are the suggested beverages with your Guzaria menu. Guzaria Menu: Greek Salad, Grilled Pita Bread, Greek Meatballs in Wine Sauce, Baked Gigantes Beans, and Grilled Shrimp.
Prep Time: 10 min
Cook Time: 2 min
Serves: 4 servings
- 3 vine ripe tomatoes, cut into chunks
- 1 red onion, thinly sliced
- 1/2 European seedless cucumber, cut into bite-size chunks
- 1 small red bell pepper, seeded and chunked
- 1 small green bell pepper, seeded and chunked
- 1 cubanelle pepper, seeded and chunked
- 1 cup Kalamata black olives
- Several sprigs fresh flat-leaf parsley, about 1/2 cup
- 2 (1/4 pound) slices imported Greek feta
- 1/4 cup (a couple of glugs) extra-virgin olive oil
- 3 tablespoons (3 splashes) red wine vinegar
- 1 teaspoon dried oregano, crushed in palm of your hand
- Coarse salt and black pepper
- Pita breads
Combine vegetables, olives, and parsley in a large bowl. Rest sliced feta on the top of salad. Combine oil, vinegar, and oregano in a small plastic container with a lid. Shake vigorously to combine oil and vinegar and pour over salad and cheese. Season with salt and pepper and let the salad marinate until ready to serve. Serve salad with pita bread blistered and warmed on a hot griddle or grill pan.
The cicadas are singing, the Monarch butterflies are gathering and the daylight is getting less each day. Fall is approaching.
Until next week……