The farm is looking gorgeous these days and it looks even better since our work day last Saturday when we put down wood chips in pathways and did some serious weeding. (Bounty Farm work days are every second Saturday of the month. The next work day will be on July 12th from 9-3 pm. Please email me at amy@petalumabounty.org to let me know if you can make it.)
The plants are really enjoying warmer temperatures. Some exciting crops to look forward to in the near future are cucumbers, squash, peppers and tomatoes, a littler farther off. I have fun varieties of all of these crops that I look forward to sharing with you all. Especially the lemon cucumbers which are delicious.
This week I will be at Sally Carstensen’s Organic Strawberry Stand on Wednesday. Next week I will be there on Friday (July 11th). As soon as we finalize our summer farm stand schedule, I’ll post it, so you can know when to come to purchase Bounty produce and flowers.
This week’s vegetables and herbs are:
Majestic Red Romaine Lettuce
Olga Romaine Lettuce
Winter Density Bibb/butterhead Lettuce
Red Oakleaf Lettuce
Nelson Carrots
Bull’s Blood Beets
Bouquet Dill
Santo Cilantro
Foremost Green Beans
Expression Spring Onions
Mixed Flower Bouquets - I will make some of the bouquets with festive red, white and blue flowers for the Fourth of July.
Recipe for the Week:
Lettuce and Beet Salad with Sour Cream Dressing
4 medium Bull’s Blood beets
2/3 cup sour cream
2 tablespoons grated Expression onion
1 tablespoon red wine vinegar
1 tablespoon sugar
1 tablespoon Dijon mustard
5 cups (packed) mixed torn lettuces (Red Oak Leaf, Majestic Red, Olga or Winter Density)
Preheat oven to 400°F. Wrap beets tightly in foil. Bake until tender, about 1 hour. Cool; peel beets. Coarsely shred beets.
Whisk sour cream, onion, vinegar, sugar and mustard in small bowl to blend. Season with salt and pepper. Place lettuces in large bowl. Add dressing and toss to coat. Divide salad among 4 plates. Top each with beets, dividing equally.
Enjoy the Bounty!
Amy
Bounty Farm Manager
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