This has not been a year for melons, and I wasn’t even sure if we would be able to send any, but it is looking like we will have enough muskmelons to send one with each order. Just enough to tantalize you. Sorry! We do hope you enjoy your melon though.
The zucchini, on the other hand, are recovering from their slow start and have begun to produce well. We managed to send 8 per full order today. The cucumbers are still coming on strong, and the tomatoes are picking up the pace. We hope your enjoy the tomato variety pack this week: yellow, small red, large red, and cherry. We have also begun sending out bulk tomatoes to our winter members (20 lbs/full share), so do let us know if you have a preference as to when you receive yours.
Roots are growing well (potatoes, carrots, and beets), and the onions and garlic are all harvested and curing nicely. Our purple teepee beans are pretty much finished for the season, but the dragon tongue are hanging in there, at least for another week. This is a celery week too, so time to make some soups (or just munch on the fresh stalks!).
We still have lots of green onions, Swiss chard, and perpetual spinach as well. Unfortunately, as you will have noticed, our kale is getting to be quite bug-eaten. We have a lot of cabbage worms this year and they are feasting, let me tell you! We have decided that the kale is not nice enough to send, though if you miss it, just let me know and we would be happy to send some hole-ridden leaves.
Our family has been enjoying the tastes of autumn this week, and I hope you have too. The black bean and corn salad recipe I shared last week graced our table again a couple of times and the leftovers of the garlicky garbanzos (not) and kale (also shared last week) were transformed into soup, supplemented with leftovers from a stir fry of onions, dragon tongue beans, zucchini, peppers (I salvaged some of the hail damaged ones), tomatoes, corn, green onions and parsley.
We had pizza a couple of times, with basil, cherry tomatoes, and peppers as toppings. Last night’s pizza was a true definition of fresh food made from scratch: I made the cheese in the morning, Christopher ground the flour for the crust in the afternoon, and I made the sauce an hour before eating (with seed tomatoes, of course!). It was delicious!
I dried a fair bit of corn and we had a couple of Greek salads; a fabulous chili (with zucchini, of course); and a meal of beets, carrots, homemade cottage cheese with green onions and salt, and green onion pancakes. These pancakes are a little time-consuming to make (at least at this time of the year!) but fortunately my daughter loves them so much that she happily made them, and even doubled the recipe.
Green onion pancakes (from a cool book called Chinese Fairy Tale Feasts)
2 cups flour
3/4 cups hot water
2 Tbsp vegetable oil
2 Tbsp sesame oil
1/2 tsp salt
1/2 tsp pepper
2-3 green onions, chopped
Place the flour in a bowl, make a well in the centre, and add the hot water all at once. Mix into a soft dough, adding more water if necessary. Knead into a smooth ball. Let rest 20-30 minutes. Roll into a log, then divide into four pieces.
Mix the two oils in a small bowl, and the salt and pepper in another.
Roll each piece into a thin rectangle, brush with the oil mixture (leaving one long edge dry), sprinkle with the salt and pepper, and spread on 1/4 of the green onions. Roll it towards the edge with no oil and pinch to seal. Roll and stretch it into a cylinder and coil it like a cinnamon bun. Pinch the end and roll into a 1/4” thick pancake. Fry for about 3 minutes in 1 Tbsp hot oil. Flip and leave another 3 minutes on the other side.