Petaluma Bounty Farmers Corner
The farm is looking gorgeous these days and it looks even better since I had a work day on Saturday and we put down wood chips in pathways and did some serious weeding. If any of you are ever interested in coming to help work at the Bounty Farm I have work days every second Saturday of the month. The next work day will be on July 12th from 9-3 pm. If you would like to come, please email me and I can give you directions to the farm (amy@petalumabounty.org).
The plants are really enjoying warmer temperatures and some exciting crops to look forward to in the near future are cucumbers, squash, peppers and tomatoes a littler farther off. I have fun varieties of all of these crops that I look forward to sharing with you all. Especially the lemon cucumbers which are delicious.
This week I will be at the farm stand on Wednesday. I am trying to figure out which of the three days Sally is open with berries is the best for me to sell veggies and flowers. Next week I will be there on Friday (July 11th). I hope to have this figured out soon so you know when to come to get produce and flowers. Thank you all for your support thus far in this summer.
This week's vegetables and herbs are:
Majestic Red Romaine Lettuce
Olga Romaine Lettuce
Winter Density Bibb/butterhead Lettuce
Red Oakleaf Lettuce
Nelson Carrots
Bull's Blood Beets
Bouquet Dill
Santo Cilantro
Foremost Green Beans
Expression Spring Onions
Mixed Flower Bouquets - I will make some of the bouquets with festive red, white and blue flowers for the Fourth of July.
Recipe for the Week - Lettuce And Beet Salad With Sour Cream Dressing
4 medium bull's blood beets
2/3 cup sour cream
2 tablespoons grated Expression onion
1 tablespoon red wine vinegar
1 tablespoon sugar
1 tablespoon Dijon mustard
5 cups (packed) mixed torn lettuces (Red Oak Leaf, Majestic Red, Olga or Winter Density)
Preheat oven to 400°F. Wrap beets tightly in foil. Bake until tender, about 1 hour. Cool; peel beets. Coarsely shred beets.
Whisk sour cream, onion, vinegar, sugar and mustard in small bowl to blend. Season with salt and pepper. Place lettuces in large bowl. Add dressing and toss to coat. Divide salad among 4 plates. Top each with beets, dividing equally.
The plants are really enjoying warmer temperatures and some exciting crops to look forward to in the near future are cucumbers, squash, peppers and tomatoes a littler farther off. I have fun varieties of all of these crops that I look forward to sharing with you all. Especially the lemon cucumbers which are delicious.
This week I will be at the farm stand on Wednesday. I am trying to figure out which of the three days Sally is open with berries is the best for me to sell veggies and flowers. Next week I will be there on Friday (July 11th). I hope to have this figured out soon so you know when to come to get produce and flowers. Thank you all for your support thus far in this summer.
This week's vegetables and herbs are:
Majestic Red Romaine Lettuce
Olga Romaine Lettuce
Winter Density Bibb/butterhead Lettuce
Red Oakleaf Lettuce
Nelson Carrots
Bull's Blood Beets
Bouquet Dill
Santo Cilantro
Foremost Green Beans
Expression Spring Onions
Mixed Flower Bouquets - I will make some of the bouquets with festive red, white and blue flowers for the Fourth of July.
Recipe for the Week - Lettuce And Beet Salad With Sour Cream Dressing
4 medium bull's blood beets
2/3 cup sour cream
2 tablespoons grated Expression onion
1 tablespoon red wine vinegar
1 tablespoon sugar
1 tablespoon Dijon mustard
5 cups (packed) mixed torn lettuces (Red Oak Leaf, Majestic Red, Olga or Winter Density)
Preheat oven to 400°F. Wrap beets tightly in foil. Bake until tender, about 1 hour. Cool; peel beets. Coarsely shred beets.
Whisk sour cream, onion, vinegar, sugar and mustard in small bowl to blend. Season with salt and pepper. Place lettuces in large bowl. Add dressing and toss to coat. Divide salad among 4 plates. Top each with beets, dividing equally.
Labels: Bounty
posted by Sally Strawberry | 9:32 AM
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