Happy Labor Day! I hope some of those tomatoes you picked up last week made it to your barbecues and picnics this long weekend. It’s always nice to enjoy Labor Day weekend by eating summer veggies and relaxing on a summery day before the change of seasons and foods happens. Yesterday, we even took a break ourselves, because it finally happened….IT RAINED. And it was amazing!
I look at the 10-day forecast everyday. For weeks, I’ve been seeing rain towards the end of that forecast, and every day it moved another day or two into the future. Last week, we drove home from Garrison through a slight shower only to find that it hadn’t rained in Gardiner. I was almost convinced it was just never going to rain again. Our fields were dry and craving some water. I think we were, too. Alison and I stood at our open door, staring outside as the rain started. We were actually cheering. Our neighbors must’ve thought we were crazy. Good thing they didn’t see us then run out into our backyard to run around and do cartwheels! We might’ve even enjoyed the rain more than the crops did.
Here’s what I think will be in the shares this week:
*Onions (I hope everyone likes onions, as you’ll be getting plenty of them for the rest of the season; I don’t know who planted so many!!)
*Peppers, okra, tomatillos, and eggplant will probably all be making an appearance again as well (whether in your choice of pint or by weight will just depend how much of each we’re able to harvest!)
*Cucumbers: for Garrison this week, Gardiner got them last week
*Beans: for Gardiner this week, Garrison got them last week
…and possibly some other surprises!
If you haven’t made any salsa with your tomatoes yet, this is a great week to do so, with the addition of onions and cilantro to your share. Just dice up some tomato, onion, and hot pepper and toss them all together with some chopped cilantro, salt, and pepper, and you have a quick, fresh salsa. Garlic and lime juice are also great additions to any salsa. You could also replace the regular tomatoes with tomatillos (either raw or roasted) and blend them with the other ingredients for a tasty green salsa!
PAC CHOY (or bok choy)
This tasty green will make a great side dish. You can either just slice in half lengthwise (usually my choice–it looks pretty!) or chop it into bite size pieces.
Heat oil (any will do, though sesame oil is particularly good with pac choy!) in a pan. Sauté chopped garlic for only a minute or less (and fresh ginger if you have it), then add the pac choy and a bit of soy sauce. Cook until the leaves are bright green and the stem is tender, but still crisp. Yum!
Pac choy is also great–you guessed it–grilled! Just coat the halves in a similar oil/soy sauce/garlic/ginger mixture and grill 3 to 4 minutes on each side, or to your liking.