It has been a very long wait and finally this last blast of heat is changing the color of the tomatoes. This week will kick-off what we hope will be another tomato tsunami. They have grown into a wall almost as tall as your friendly gardener! From canning to grape tomatoes, there are lots of varieties to look forward to!
Also this week, we began picking nectarines and they are super sweet! This is probably the last time blueberries will appear on the roster, so grab a 5 lb. box from the beyond-the-bin if you are hoping to freeze some this summer!
The weather is supposed to heat up this week and that should put some more color on those tomatoes and sweeten up the melons. It is a beautiful time of year in the garden with lots of colorful peppers, eggplants and flowers popping up everywhere. Cherry harvest is finally wrapping up and we are very happy to say that the operations went safely and smoothly this year! Most of our crew has finished for the season except for the year-round crew and a few extras to help with the upcoming apple harvest. With cherries behind us, we begin thinning apple trees and making other preparations for the next harvest. It looks like it is going to be a big crop this year so I hope you guys like Honey Crisps!
Week 10 bin will include:
Nectarines
Blueberries
Tomatoes (Early Girl - a small slicer)
Red, White and Purple Potatoes
White Onion
Green/Yellow/Purple Beans
Cucumbers
Carrots
Beyond the Bin:
Zucchini 2.00
Blueberries/qt 5.00
Blueberries/ 5# 11.00
Cherries/qt 5.00
Basil 2.00
Broc/Cauliflower 2.00
Honey 4 oz 4.00
Honey 8 oz 6.00
BLUEBERRY CLAFOUTI
Ingredients:
2 cups, fresh or frozen blueberries, if frozen – thawed
4 whole eggs
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
1 teaspoon baking powder
3/4 cup all purpose flour
1 cup milk
powdered sugar, for dusting, optional
Non-stick spray
2 cups, fresh or frozen blueberries, if frozen – thawed
4 whole eggs
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
1 teaspoon baking powder
3/4 cup all purpose flour
1 cup milk
powdered sugar, for dusting, optional
Non-stick spray
Instructions:
1) Preheat the oven to 350 degrees. Spray the inside of 8 ramekins with non-stick spray and add just enough blueberries to cover the bottom. Set aside.
1) Preheat the oven to 350 degrees. Spray the inside of 8 ramekins with non-stick spray and add just enough blueberries to cover the bottom. Set aside.
2) Using a hand mixer, beat the eggs and sugar on the highest speed until doubled in size and light yellow, about 2 minutes.
3) Reduce the speed to medium-low then gradually add the salt, cinnamon, vanilla extract, baking powder, and flour, scraping down the sides.
4) Add the milk and mix slowly until just incorporated.
5) Pour the mixture over the blueberries.
Cucumber Yogurt Dressing
- 1 cup chopped seeded peeled cucumber
- 3 tablespoons plain low-fat yogurt
- 2 tablespoons olive oil
- 1 teaspoon balsamic vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon dried dill
- Place all ingredients in a blender and process until the mixture is smooth. Refrigerate dressing in an airtight container for up to 1 week.
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