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Notes from Green Thumb Farm 9/22/15

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Our Summer drought has ended.  After less than 2 inches of rain all July, August and into the 2nd week of September, we got 4 inches of rain in 3 days.  This was greatly needed for our fall crops, which have been planted into dry, dusty soil.  Our fall greens: Tat Soi, other Chois, Arugula, Mizuna, Spinach and others all needed some water to start growing.  Turnips- Gold, red, and white, as well as several varieties of winter radishes all had been dormant until the rains arrived.  It will be another month before we start harvesting them, but will have them into December.

Tomato, Peach and Basil Salad

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Something about adding fruit to this salad brings it to a whole different level. You could easily switch the peaches for nectarines if you wanted.

Tomato, Peach & Basil Salad

Serves 2

 

Ingredients

2 large handfuls grape tomatoes, sliced in half lengthwise

2 fresh yellow peaches, halved and sliced

1 small bunch basil leaves

3 oz. mozzarella pearls

1-2 tsp balsamic vinegar

2 tsp olive oil

Freshly ground black pepper

 

Instructions

Zucchini Chips

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Does your zucchini alsways end up in a variation on the same side dish? What if they coud be a snack instead? If you're willing to try something a little different, these might be the thing for you.

 

 

Garlic Parmesan Zucchini Chips

Ingredients

3 medium fresh zucchini, sliced into ¼-inch rounds

cooking spray

3 tablespoons grated Parmesan cheese

1/8 tsp garlic powder (or more to taste)

freshly cracked black pepper, to taste

pinch of Kosher salt

 

Directions

Roasted Vegetables with Scallion Miso Butter

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A tasty recipe with a butter sauce you could put on almost anything. If you have a grill or grill pan, you could grill the veggies instead. If you have that option, some larger pieces of grilled scallions (three-inch pieces) would be a great addition to this dish.

 

INGREDIENTS

for the miso butter:


3 tablespoons of butter, softened


3 teaspoons of sweet white miso


2 scallions, thinly sliced


black pepper

 

for the vegetables:

a quart of cherry or grape tomatoes, sliced in half


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