From the Garden this Week…

From the Garden this Week…

Tomatoes, Dragon’s Tongue and Green Beans, Cucumbers, Summer Squash, Basil, Sweet and Hot Peppers, Eggplant, Green Onions, and Garlic

Coming Soon… Sweet Corn, Winter Squash and Sweet Potatoes

Using your Produce… by Julie Moreno

With our onions being a seasonal item, only available for a limited time, I feel lucky to have more green onions, that we are able to grow throughout the year. I provided a recipe for a grilled green dressing that I used to make in my first restaurant job. This is a flavorful dressing that would be great as a sauce to fresh sliced tomatoes or cucumbers or grilled squash or eggplant.


Grilled Green Onion Dressing

1 bunch green onions

1 large clove garlic, minced

1 teaspoon Dijon mustard

½ teaspoon salt

½ teaspoon fresh ground black pepper

¼ cup mayonnaise

3 tablespoons white wine vinegar or cider vinegar

½ cup olive oil

Prepare the barbecue for high-heat grilling. Clean the green onions and trim the roots off. Lightly oil green onions. Cook the onions on the hottest part of the grill for about 2 minutes on each side, until slightly blackened. Remove and let the green onions cool enough so you can handle them. Cut the grilled green onions into ¼ inch slices against the grain of the onion. Put the green onions in a blender with the garlic, mustard, salt, black pepper, mayonnaise and vinegar. Blend until well mixed. Drizzle in the olive oil until combined. Taste and adjust the salt, vinegar and oil by adding additional if desired.



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!






Cooking Eggplant…

Eggplant is a vegetable that you can’t undercook. I find that I have difficulty cooking it when I am in a hurry and not taking the time to cook it properly. Eggplant should be soft and creamy when it is done. We will just have one or two for each member this week, but it will continue to produce though the late summer and fall.


Spicy Asian Garlic Eggplant

2 tablespoons oil divided

1-2 eggplant, cut into cubes

2 cloves garlic finely minced

1 red chile pepper finely minced

½ inch knob of fresh ginger peeled and finely minced

2 green onions, sliced

1 tablespoon soy sauce

1 teaspoon rice vinegar or apple cider vinegar

1/2 teaspoon sugar