1 load at 12:30, plenty of BLUEBERRIES, Bounty Farm Produce 12 - 2, recipes

It will be interesting to see how many strawberries we get today after that scorcher yesterday. My plants have quite a bit of foliage cover to protect the berries in the interior of the plant but those out in the sun will be toast. Today could be a quick day.

We’ve got plenty of blueberries today. I say that and then nearly run out each time I bring them. Today I’ll bring a ton just to be safe. I so enjoy all of you gushing over the wonderful flavor of the blueberries. Those little guys take an incredible amount of time to cultivate organically and I’m glad the effort is paying off!! Enjoy them while they last and seriously…. pop some in the freezer for the winter.

Petaluma Bounty will be on site again today from 12 – 2. Here’s the scoop from Taylor ……

From the Beautiful Bounty Farm I’ll be bringing: bunches of Purplette Onions, bunches of sweet Carrots, some Junior Summer Squash (including eightball, and raven squash), of course I’ll be bringing a few types of lettuce: heads of newfound red and Olga Romaine to name a few. Lastly I’ll have large bunches of Basil that we’ll be pulling up by their roots so to maintain the freshness of the leaves.

Note from me….. the basil plants were incredible. Put them in a vase of water and harvest for a week. If you can’t use it all strip off the leaves and freeze them. The lettuce is tender and sweet. I’ve chopped up the purplette onions and popped them in the freezer for use any time I need them in a pinch.

This week I’ve gotten hold of a bunch of produce from County Line Harvest (http://www.marinorganic.com/producers/producers_county_line.html) I’ll have Baby Bulls Blood Beets, some medium sized Rocky Cucumbers, and also some very very good Bright Lights Rainbow Chard. They’ve harvest it while it’s still pretty immature, making for a tasty green that is not at all bitter.

Saute the chard in olive oil, garlic and a splash of Balsamic vinegar. I love it mixed with rice. You can use the beet greens the same as chard in the same dish.

Sonoma County Grower’s Exchange which is a local food distributor was able to get a hold of a few different Stone Fruits: Peaches, Nectarines, and again some really great Apricots.

In addition we’ve got some sweet and crisp green beans, fresh white corn, Diamond Princess Peaches, seedless Red Flame grapes, just a few Apples, some baby Yukon gold potatoes as well as Yellow Onions.

Just to remind you and all of your faithful fans, all of our produce that is not grown here in Petaluma comes from regional organic farms within 150 miles.

Apple Blueberry Crumble

1 c. flour
1/2 c. sugar
1/2 lemon or a little juice
1 pt. blueberries
Cinnamon to sprinkle
3 Granny Smith apples
1 stick butter, unsalted

Peel, core and slice up apples into 8-10 slices. Arrange in a circular motion in baking dish. Sprinkle lemon juice on apples so they don't change color. Arrange blueberries on top of apples. Mix together flour and sugar, then cut in the butter with a knife and crumble all together with hands; put over blueberries. Sprinkle cinnamon on top. Bake at 375 degrees for 25 minutes. Serve with vanilla ice cream on the side.

Blueberry Crisp

4 c Blueberries, fresh
1/3 c Sugar, granulated
1/2 Lemon; grated zest
3/4 c Flour
1/4 c Rolled oats
1/3 c Sugar, brown
1/4 ts Cinnamon
5 T Butter
1/2 c Almonds, toasted sliced

Mix the blueberries, sugar and zest in a lightly buttered 1-1/2 quart baking dish and spread evenly. Mix the flour, oats, brown sugar and cinnamon in a bowl. Cut the butter into small pieces and work it into the dry ingredients with your fingers until the mixture is crumbly. Add the almonds and sprinkle the topping over the berries. Bake 30 to 40 minutes in a 375 F. oven until the top is golden brown and the juices are bubbling. Serve warm.