news from the farm…

hello friends. happy first week of August! we’re at the peak of our season here on the farm, with watermelons and cantaloupes in full tilt, sweet italia and escamillo peppers beginning to ripen, tomatoes fruiting more every day, and so much more. i hope you’re enjoying the fullness of summer bounty!

your farmer,

young sweet potatoes that we picked to check on the crop growth ~ they are looking great and will double in size by the time we harvest them!
a field of sweet potatoes ~ aren’t those greens beautiful?!

in the share this week:

  • in the share room:
    • watermelon/cantaloupe
    • mix & match: cabbage, squash, beets, zucchini, scallions, cucumbers, carrots, onions, hot and sweet peppers, eggplant
    • unlimited braising greens (kale + chard)
    • salanova leaf lettuce
    • tomatoes
  • pick your own:
    • herbs
    • flowers
    • green beans

recipes by mira

Greek salad

this is Ray’s favorite summer meal, and something we both look forward to all year. i first learned to love this simple, traditional salad while traveling in Greece, and have been making it just like my friend Jotta taught me ever since. because this salad is only as good as the ingredients in it, high summer is really the only time its worth making, when every vegetable is gorgeous and farm fresh. leave everything in big chunks, including the feta, as it allows each vegetable to shine its brightest. if you haven’t eaten a Greek salad yet this year, do not wait another day.

*wash 2-3 (or more) of each: cucumbers, ripe tomatoes, bell peppers

*peel the cucumber if the skin is at all tough or bitter

*remove the seeds from the peppers

*cut all of the vegetables into big chunks, about 1-2″

*very thinly slice 1 small or 1/2 regular size sweet onion into half moons

*put all the vegetables into a shallow serving bowl

*add in ~1/2 cup of unpitted kalamata olives

*toss everything together

*slice 2 large blocks of feta into 1/2″ rectangles and arrange them on top of the vegetables

*sprinkle it all generously with course salt, fresh pepper, and fresh and/or dried oregano

*douse it in good quality olive oil

serve it with crusty baguette, pizza, a roast meat, or whatever calls to you. eat it with people you love.

Greek salad!
Edvin and a day’s watermelon harvest
*photo by Asher*