A good week.
The weather has given us some relief this week and we are thankful. The summer trudges on and we follow along just a step behind of keeping-up. Our fall fields look good and healthy. There are weeds to pull and lots of roots growing and in the ground waiting to be harvested - hopefully they'll stay put until October. Not too much left to plant, the greenhouse is almost empty of transplants and quickly becoming a weed jungle itself, as it does every summer. The greens are on their way to making a comeback and the tomatoes, summer squash and cucumbers are still coming but at a slightly slower pace. It's a nice week to be a farmer.
Scenes of the farm: fall brassicas growing nicely, Jordan with some impressive chard bunches, the whole crew and some volunteers thinning beets,
The Share:
arugula
specialty greens
swiss chard
celery
summer squash
carrots
beets
onions
beans
sweet peppers
shishito peppers
hot peppers
potatoes
eggplant
heirloom tomatoes
standard tomatoes
cherry tomatoes
parsley
dill
basil
cilantro
melon (watermelon, cantaloupe, canary melon)
Yellow Tomato, Watermelon and Arugula Salad
Food and Wine
Ingredients
- 2 cups seeded and cubed ( 1/2 inch) watermelon
- 1/4 cup balsamic vinegar
- Salt and freshly ground pepper
- 1/2 cup extra-virgin olive oil
- 6 ounces arugula leaves, large stems removed (4 cups)
- 5 yellow tomatoes (about 2 pounds), sliced crosswise 1/4 inch thick
How to make this recipe
- In a medium bowl, toss the watermelon cubes with 1 tablespoon of the vinegar and season with salt and pepper. Let stand for 5 minutes, then drain.
- In a small bowl, whisk the remaining 3 tablespoons of vinegar with the olive oil. In another bowl, gently toss the arugula with 3 tablespoons of the dressing. Fan the tomato slices on 10 plates and sprinkle with salt. Scatter the arugula over the tomatoes and top with the watermelon. Drizzle the remaining dressing over the salads and serve at once.