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Progress report…

April 19, 2011

The summer garden is underway and we are starting to see new things popping up all throughout the farm.  Sean and I decided to ride around the back field in one of the golf carts armed with a camera to record the progress.  I am so excited to see my summer favorites coming back… heirloom tomatoes, squash blossoms, and eggplant.  I am already thinking about what I am going to make.  Here is a look at what is coming up…

Remember the baby tomato plants we had moved into the high tunnel?  They are coming up nicely and we are starting to see little tomatoes on the vines, like the ones below.  Keep an eye out this summer, some of the restaurants we work with like to do heirloom tomato dinners.   With so many different kinds, each with their own distinct flavor, it is fun to see how chefs prepare and use them.  Although, truthfully, it is hard to beat eating them right off the vine. Aidan has been known to do that from time to time, especially with the Sun Golds.

The corn is also starting to shoot up.  (Below) It is amazing to me how quickly it comes up every year.  Aidan’s favorite way to eat it is from a Mario Batali recipe that we go back to every summer.  We grill the corn for just a few minutes on each side on the hottest part of the grill, then roll it in a dish with a little balsamic vinegar and olive oil, and then sprinkle on some shredded parmesan cheese, mint leaves and a few pepper flakes.  It’s my favorite too, although if I am not quick my son will eat all of it.  

The I’itoi onions are starting to seed.  I am not sure how much longer we will have them this season, they are about to go dormant for the summer.  But with I’itois there is a guarantee that they will be back next year, they love the desert.

The summer squash is starting to come up, along with the squash blossoms.  We have a little squash at the markets now, but we should have a bounty in the next two weeks.  I know several chefs who are excited to have the blossoms return to their menus.  The squash blossoms are Marsha’s babies and she oversees everything with them, making sure that they are delicately picked and packed for restaurants so that their delicate petals don’t get crushed.  Every year we plot to make the rounds to the restaurants that serve them to see all of the different ways that they are prepared.  This year I hope we finally make good on that plan.  I can’t think of anything better than take a squash blossom tour.

As Sean and I rode around peeking under leaves and checking the beds, we also took a few photos of some things you might find at the market tomorrow, like these Forono Red Beets…

Or this bunch of Rainbow Chard…

We had some chard last night sauteed with a little garlic and olive oil.  It was so good!  I will post something soon about what is going on in the front garden.  There are so goodies out there too!

One Comment leave one →
  1. Shelley permalink
    April 20, 2011 2:31 am

    Oh, WOW, this is so exciting to see!

    Will any of the tomatoes make it to the market eventually? How soon will they be ready? I didn’t realize you grew corn too. Does the corn make it to the market or only the restaurants?

    These pictures are great! Keep them coming….

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