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.
It must be the height of summer! We are harvesting melons like mad. Tuscan, Ambrosia, Charentais, Petit Gris de Rennes, Northern Arizona and watermelons; Sunshine (yellow), New Orchid (orange), Sugar Baby and Little Baby Flower (red). We will have free samples tomorrow at the Petaluma Eastside Farmers Market Tuesday morning from 10-2 at Lucchesi Park. Vote for your favorite!
For all of you who have been asking about our heirloom and specialty melons, they are finally beginning to arrive. The first in line are the Ambrosia, Tuscany and Retato Degli musk melons. Orange fleshed and heavily perfumed with a small seed cavity and thin rind Ambrosia is one of our favorites. Tuscany and Retato Degli are new this season and appear to be a delicious melon with lots of variations in size and shape, true heirlooms. They are also orange fleshed and heavily perfumed with a slightly firmer texture than Ambrosia. Too bad you can’t smell them on the computer. Come to Fairfax on Wednesday night or Santa Rosa on Sunday morning and get some aroma therapy.
We are happy to announce that we will be attending the West End Farmers Market this Sunday, August 11th from 10-2. While we will miss the Glen Ellen Farmers Market and our regulars there we are happy to finally be in our home town. We look forward to seeing all our friends and aquaintances who have wanted us to be in a Santa Rosa Market. Celebrate the end of National Farmers Market week with us. We will continue to attend the Petaluma Eastside Farmers Market on Tuesday mornings from 10-1:30 and the Fairfax Farmers Market on Wednesday evenings from 4-8pm.
Tomatoes and basil, the sweet harbingers of summer. We left for the nation’s Independence Day to enjoy a visit on the lake with our grandchildren and daughter and son-in-law and returned to an explosion of tomatoes and beautiful basil. Time for some amazing bruschetta with some bread from the markets and our garlic, tomatoes and basil. Come visit us at the Glen Ellen market on Sunday from 10-2, the Petaluma Eastside Market on Tuesday from 10-1:30 and the Fairfax Farmers Market on Wednesday from 4-8pm.
summer farro salad
In spite of the rain we were at the Petaluma Eastside farmers market Tuesday. We had a limited number of tomatoes, cherry tomatoes, cucumbers (both Persian and Lemon), an abundance of summer squash, zucchini, some chard, lots of Dinosaur Kale, Purple kohlrabi, garlic, beets and of course our delicious honey. See you at the Glen Ellen market this Sunday, June 30th.
My sister, Dayna, has posted a delicious zucchini recipe, Summer Farro Salad, on her blog. http://californiamediterraneandiet.com Looks delicious doesn’t it?
Did you know that these luscious, pasture-raised eggs are a seasonal product like our vine ripened tomatoes? As the days shorten in the fall, unless artificial light is provided, our hens slow down their egg laying. At a time when many of us are gearing up for holiday baking these eggs become scarce as hens teeth (hee, hee). Plan for this shortage now and freeze eggs for the winter.
“How To Freeze Eggs
Eggs can be frozen, but not in the shell!
It’s best to freeze eggs in small quantities so you can thaw only what you need. An easy way to do this is to put them in an ice cube tray. Once frozen, transfer them to a freezer container and label.
As with any frozen food, it is best to thaw eggs in the refrigerator and use them as soon as they are thawed. Only use thawed eggs in dishes that will be thoroughly cooked.
Following are some easy instructions for freezing eggs:
Whole Eggs: To freeze whole eggs or yolks crack them into a bowl and gently stir to break up the yolk somewhat. Try not to incorporate air into the eggs. Label the container with the date and the number of eggs. They can be kept frozen for a year, and should be thawed in the refrigerator the day before you intend to use them.
Egg Yolks: To inhibit yolks from getting lumpy during storage, stir in a 1/2-teaspoon salt per 1-cup of egg or yolks. If using for desserts, use 1-tablespoon sugar or corn syrup per 1-cup yolks or whole eggs. Label the container with the date and the number of egg yolks. Use up extra egg yolks in recipes like sauces, custards, ice cream, yellow cakes, mayonnaise, scrambled eggs, and cooked puddings.
Egg Whites: Raw egg whites do not suffer from freezing (cooked egg whites are very rubbery). No salt or sugar is needed. Break and separate the eggs one at a time, making sure that no yolk gets into the whites. Pour into trays and freeze until firm. Label the container with the date and the number of egg whites. Use up extra egg whites in boiled frostings (i.e., 7-minute frosting), meringue cookies, angel food cake, white cakes, or meringue for pies.
Hard-Cook Egg Yolks: Hard-cooked egg yolks can be frozen to use later for toppings or garnishes. Carefully place the yolks in a single layer in a saucepan and add enough water to come at least 1-inch above the yolks. Cover and quickly bring just to boiling. Remove from the heat and let stand, covered, in the hot water about 15 minutes. Remove with a slotted spoon, drain well and package for freezing.
Hard-cooked whole eggs and whites become tough and watery when frozen, so don’t freeze them.