July

Oh July. It's that heavy month. The sun seems stronger, the air thicker. The plants are full of fruit to be picked, the flowers full of blooms and the fields must be tilled for fall plantings. We harvest the garlic and give the farm over to the weeds. The spring crops get mowed and cleaned up and we transition into yet another season. We give the leafy greens a break through the next hot months and dive into the heat loving fruits of the farm. Juicy peppers, cucumbers, and onions, tomatoes, eggplant and summer squash. We'll begin to dig potatoes and harvest the roots that have come to size. Our broad hats will cover our faces from the sun as we bend towards the earth to harvest the summer. 

Scenes from the farm: fresh squash, cippolini onions, tomatoes growing, plowing for fall crops, garlic harvest. 

The Share:

head lettuce

arugula

specialty greens

salad mix

hakurei turnips

beets

carrots

fennel

summer squash

cucumbers

spring onions

escarole

swiss chard

cabbage

kohlrabi

parsley

dill

cilantro

green peppers

PYO Garden will be OPEN at our Titusville location ( 67 Pleasant Valley Rd, Titusville NJ) for ALL members on Thursdays 3:30 - 7pm and on the Saturdays and Sundays from 10am - 3pm. Flowers and herbs are ready for picking! Flowers and herbs do not count towards your share items but please limit to 16 stems per week in order to have enough for everyone. And as many herb sprigs as you can use. More PYO crops will be coming in through out the season. Come enjoy the farm!

Recipe of the week:

Onions, Tropea Style

Serves 6 to 8

http://www.ciaoitalia.com/seasons/season-2200/episode-2207/onions-tropea-style

Ingredients

2 tablespoons Filippo Berio extra virgin olive oil

2 pounds red onions, peeled and coarsely chopped

2 green bell peppers, coarsely chopped

1/4 teaspoon hot red pepper flakes 

1 1/2 pounds plum tomatoes, peeled and diced

Small handful of fresh basil torn into pieces

Salt and pepper to taste

Directions

Heat the oil in a large heavy duty sauté pan and cook the onions and peppers until they soften. Add the pepper flakes and cook 1 minute longer. Add the tomatoes, basil, salt and pepper to taste. 
 
Simmer, covered, for 45 minutes. 
 
Serve with bread.

This recipe is featured on show 2207 – Gourmet Vegetables – Le Verdure del Buongustaio.