Hurry to the markets in the next few weeks if you want watermelon and cantaloupe. The Charentais and Crane melons are slowly ripening and we are a month off for some of the other cantaloupes and watermelon. Summer is going fast.
Our plants are ready for the rain to stop. Here are the varieties we have this year. Some old friends and a few new ones.
Micro Greens are lush and varied. Packed with nutrition these baby plants are versitile. They can be put on sandwiches, added to salads (or make them a salad by themselves), used in smoothies, stir fried, added as garnish to dishes and the list goes on. Thanks to Joby and Ricky at What’s Up Farm for getting us started on these fun additions to our farmers market display.
This will probably be the last week for the luscious Ambrosia melons. But have no fear, the French are on the way. Charentais and Petit Gris de Rennes melons will be showing their faces next week and the San Juan, Wrangler and Zatta melons are going strong. We have some Cranes still ripening on the first planting and the second row is beginning to show signs of ripening. And as always we will have our Sugar Baby, Sunshine and Little Baby Flower watermelons. Maybe a New Orchid or two as well. Watch for them at the farmers markets. Get there early if you want Crane melons or Sunshine watermelons, they are very popular. Tastes will be available for most of the melons. The sweet, dog days of summer! Get them before they are gone.
For all our customers who have been anticipating the return of our delicious, vine-ripened, heirloom tomatoes, they are beginning! This year we reduced the plantings in the hoop house to make way for early cucumbers, zucchini and beans so the tomatoes we are getting now are a week or two later. The hoop house plantings are mainly Early Girls, Big Beef, Brandywine and Mortgage Lifter which produce later than our favorite, Stupice. Anticipate the appearance of Stupice and cherry tomatoes at the markets in two to three weeks from now.
Squash blossoms are on their way, too. The trombetta squash, in addition to producing amazingly delicious squash, remeniscent of artichoke hearts, is producing an abundance of large, male blossoms for harvest. Limited supplies will be available at the Petaluma, Fairfax and Santa Rosa markets. Get there early!
Spring time is time for fava beans. But what do I do with them? There are many ways you can use favas. Grill them whole until charred and sprinkle with fresh herbs, lemon juice, olive oil, salt and pepper. http://www.marthastewart.com/349105/grilled-fava-beans
This crisp, succulent salad was made with fresh ingredients from the farm. Celery with some of the leaves adds a slight bitter-sweet taste. Add to that the savory spring onions, peppery radishes and sweet carrots and top with a green garlic vinaigrette and you have a wonderful salad. Who needs lettuce? Our supply of celery and radishes are running low, get them now before they’re gone!
As many of you have discovered we are now featuring fall produce from both my sister’s farm in the foothills, Burgeson Family Farm, and from our farm. My sister, Dayna, and her husband, Adrian, grow wonderful Satsuma mandarins which will be here before Thanksgiving but they also grow a variety of citrus and unusual fruits. This week we have; Kaffir limes, Bearss limes, key limes, quince, Fuyu persimmons and pomegranates from their farm.
We have tomatoes, tomatillos, melons, butternut squash, spaghetti squash, potimarron squash, sucrine du berry squash, golden and green acorn squash, baby blue hubbard squash, New England pie pumpkins, Jack-o-lantern pumpkins, Tuscan (dinosaur) kale, Winterbor kale, Portugese Trochunda kale, Swiss chard, Marvielle de 4 seasons lettuce, Gentelina lettuce, a small amount of summer squash including Trombetta de Albenga and eggs from our small flock of pasture raised, organically fed chickens.
So what do you do with…Quince
Leave it to Martha Stewart to come up with a seasonal produce guide with not only quince recipes but recipes for persimmons, pomegranates, pumpkins and more. Here is the link: http://www.marthastewart.com/274208/quince-recipes/@center/276955/seasonal-produce-recipe-guide
With the official start of fall we are finding ourselves frantically transitioning to the next crops. As we plant starts of onions, broccoli, lettuce, leeks, cabbage, etc. we are harvesting the last of the melons, tomatoes and squash. Our new melons this week include the last planting of Petit Gris de Rennes and Charentais. We will also have the first of the Amarillo Oro and Rugosa di Consenza melons, bright yellow melons with sweet, white flesh. Our winter squash is almost ready. See you at the last Fairfax Market of the season tonight.