We are entering that awkward phase of late summer where no one seems quite sure what to do with the odd assortment of post-tomato-and-cucumber vegetables that are currently in season, but the first greens and roots of fall aren't even close yet. I usually do a fair amount of cooking for the week ahead on Sundays, based around whatever produce is left over from the week's business. That can occasionally mean eating the same handful of things repeatedly throughout the week, but I don't really mind so long as it's good.
What are we eating this week? We don't eat fancy, but we do eat well: Lots of roasted red pepper dip, a new-to-me recipe I featured last week (where oh where has this been all my life?!?). A handful of eggplants turned into creamy baba ganoush. Andy makes an incredible homemade hummus, and the three paired with an ample supply of fresh pita bread makes for a week full of easy, mezze-like noshing and dipping. A big batch of bacon-studded german potato salad in a vinegar-based dressing sits in the fridge. A garlicky, cheesy pesto, which is just as good slathered on steamed potatoes as it is on pasta. All those spreads are also good on quick-to-fix sandwiches or eggs. The okra is finally starting to come in at a decent rate, so we're saving that for you this week. Sungolds out of hand for snacks; and melons, melons, melons to satisfy anybody's sweet tooth.
Outside, we're busy getting the bulk of the fall and winter crops planted. Almost everything you'll eat from our farm from fall through late winter gets planted in the next three weeks. Miss that narrow opportunity to get the cool-season crops in, and we just watched half a year's harvest disappear. This tiny window always makes me nervous: too much can always go wrong, the weather won't cooperate, or it's just so darn hot it's physically an enormous challenge to get the work done. Knock on wood, but this time around things are looking good so far. It's been dry enough we've been able to fallow our winter fields before planting (which means we tilled them over three or four times to knock back the bank of weed seeds living in the topsoil before planting). I discovered today while running the seeder back and forth that I forgot to order the cabbage seed, but it's currently on an overnight shipment to the farm. We've had a few showers here and there, but again, it's mostly been dry, which is GOOD! - that's what irrigation equipment is for! - the last couple of summers were so wet that much of the seed we planted in late summer simply washed out or rotted away. And best of all, the temperatures look to remain in a humanely tolerable 80's range this week.
Thank you for your business, eat well, and have yourself a great week!