Issue #11 August 17, 2016
Herbs & Veg
Oregano Thyme Sage
Chives Mints Sorrel
Chamomile Summer Savory
Marjoram Zataar Oregano
Parsley Basil Dill Cilantro
Borage Shiso Okra Hot
Peppers Cherry Tomatoes
Tomatillos Husk Cherries
Cleome Tithonia Statice
The melons are ripening and to some of us this is the pinnacle of
the season. The watermelons seems to be a little earlier than the
muskmelons and cantaloupes. Watermelons are a little tricky to
know when they’re ripe. We look for a yellow spot on the bottom,
a dried up tendril near where the melon connects to the vine, and
sometimes thump the melon to hear if it sounds somewhat
Aunt Ruby’s German Green tomato
It looks like an unripe green tomato, but Aunt Ruby is a delicious,
ripe heirloom tomato that has a nice acidic bite and a juicy
texture. Looks fabulous sliced on a plate alongside Goldie and a
red tomato. Try one!
What a difference some rain makes! Everything is growing with a
feverish vigor; every time I look the plants are larger. Thanks to
your scarecrows along with the rain the deer seem to be leaving
our garden alone. Our biggest challenge now is keeping up with
weeds and the harvesting, which is normal for August.
Tomato pesto tarts
2 pounds tomatoes, cored and sliced 1/4” thick
1 tsp salt
2 unbaked 9-or 10-inch homemade or store bought pastry rounds
1 large egg, lightly beaten
1/2 cup freshly grated parmesan
1/2 cup pesto
1/2 cup grated mozzarella
Cover a large surface with a double layer of paper towels.
Arrange tomatoes on the towels and sprinkle evenly with salt.
Let stand 30 minutes.
Preheat oven to 375, line a baking sheet with foil. Place pastry
round on the sheet. Brush with the egg, leaving a 2 inch border.
Sprinkle half the parmesan over each. Spread 1/4 cup pesto over
Place a double layer of paper towels over the tomatoes and press
to dry. Arrange tomatoes on top of pesto in overlapping circles.
Sprinkle mozzarella over tomatoes. Fold the dough up to
partially cover the filling and crimp to finish the edges.
Bake 25-25 minutes or until golden. Let stand 5 minutes before
serving in wedges.
recipe from Serving Up the Harvest by Andrea Chesman
Chile Lime Melon Salad
4 cups chopped or balled melon
juice of half a lime
1/2 to 1 tsp chili powder
3 tbsp cojita cheese (feta or ricotta salata work)
1 tbsp toasted pumpkin seeds
1 tbsp chopped cilantro
You can use any type of melon for this salad. This is a common way to season fruit in Mexico.
Place melon in a bowl or on a platter. Squeeze half the lime juice over then add more to taste.
Sprinkle with salt and chile powder. Sprinkle on the cheese, pumpkin seeds and cilantro.
Serve within 2 hours.
recipe from smittenkitchen.com
1/2 cup extra virgin olive oil
1 1/2 tbsp red or white wine vinegar
1 tbsp water
1 small shallot, peeled and sliced
1 tsp Dijon mustard
3/4 tsp salt
2 cups fresh basil leaves
Put oil, vinegar, water, shallot, mustard and salt in a blender. Coarsely chop basil and add to
blender. Mix on high speed 15 seconds until smooth. Add oil or water if you like a thinner sauce.
Keeps for 1 week refrigerated.
"And now the cordial clouds have shut all in,
And gently swells the wind to say all's well;
The scattered drops are falling fast and thin,
Some in the pool, some in the flower-bell.
I am well drenched upon my bed of oats;
But see that globe come rolling down its stem,
Now like a lonely planet there it floats,
And now it sinks into my garment's hem.
Drip drip the trees for all the country round,
And richness rare distills from every bough;
The wind alone it is makes every sound,
Shaking down crystals on the leaves below.
For shame the sun will never show himself,
Who could not with his beams e'er melt me so;
My dripping locks--they would become an elf,
Who in a beaded coat does gayly go."
- Henry David Thoreau, The Summer Rain