From the Garden this Week…

From the Garden this Week…

Tomatoes, Green Beans, Cucumbers, Summer Squash, Basil, Lettuce Heads, Sweet and Hot Peppers, Crenshaw Melons, Lemon Verbena, Thyme, Pluots and Apples

Coming Soon… Winter Squash and Sweet Potatoes

Using your Produce… by Julie Moreno

This week we needed to harvest our lemon verbena and thyme. You can use these for marinating chicken or fish. I like the lemon verbena in a marinade because you get the lemon flavor without the acid from the lemon. I also included a recipe to make a seasoned herb oil. This would be good for salad dressing or as a drizzle on a tomato salad or sandwich. The cucumbers are continuing to go strong, so I have an extra recipe for a creamy cucumber salad, this uses sour cream and basil.

Creamy Basil Cucumber Salad

¼ cup sour cream

1 teaspoon white wine vinegar or lemon juice

1 teaspoon sugar

Pepper to taste

1 large or 2 medium cucumbers, peeled if desired and thinly sliced

¼ cup thinly sliced onion

2-3 tablespoons chopped basil

In a large bowl, whisk sour cream, vinegar, sugar and pepper until blended. Add cucumbers and onion; toss to coat and stir in the basil. Serve right away.

Lemon Verbena Thyme Oil

I wish I took the after picture. Below was before the "haircut."


½ cup lemon verbena leaves

¼ cup thyme leaves

1 teaspoon whole black pepper corns

1 cup inexpensive oil, like a regular olive oil or canola oil

½ cup extra-virgin olive oil

In a 1-quart mason jar, place all of the herbs and peppercorns. Pour both oils into a saucepan and heat to 200 °F. Pour the hot oils into the jar and cover with a kitchen towel. Let stand overnight. Place cheesecloth over the top of the jar and replace the outer rim of the lid. Invert and strain oil into a container for storage.

We are starting our U-Pick harvest


By appointment

Call or Text Cindi

209-607-1887

We have tomatoes, peppers and eggplant available.

Let us know when you can come out to visit!

Fruit Desserts…

We are nearing the end of the fruit crush. This will be the last harvest of the beautiful purple fleshed pluots and we also have Pink lady apples coming your way. I thought that they would make a nice crisp, combining the two, the apples will take on the color of the pluots, but will lend their texture and sweetness.


Pluot-Apple Crisp

3 apples, peeled and chopped

4 pluots, chopped, pits removed

3 tablespoons sugar

1 teaspoon lemon juice

Topping:

¾ cup light brown sugar