OK, I think we can officially say we are in the summer season now.
We have been getting up early and working until noon or so and then shutting down for a few hours until the temps get below 100 and then working until dark. Planting is more or less all done but summertime brings with it a host of special tasks that can be pretty challenging.
Squirrels and rabbits become a serious task, as the lush native vegetation begins to disappear in the summer heat, our furry freinds become more and more interested in the food growing in the garden. We have many control methods up our sleeve but constant presence along with a positive attitude is the best deterrent.
HERE IS WHAT IS IN THIS WEEKS BOX:
apricots we started sun drying a batch of these and you should see a bag of them in your box next week
young tender summer squash
green and red leaf salad mix
a few yellow peaches
a few santa rosa plums
handfull of tomatoes beefstakes are coming
monster beet great for making beetsteaks for grilling
monster zuchini steaks for grilling or breading and frying
fresh garlic bulb
one anna apple we did not grow these but one of our customers at the Julian Farmers Market gifted them to us so that we could share them with you. Anna is an early apple variety. Ours are still only as big as golfballs.
GRILLED BEETS RECIPE:
- 1/3 cup balsamic vinegar
- 1 teaspoon chopped fresh rosemary
- 1 clove garlic, peeled and crushed
- 1 MONSTER beet, sliced into rounds
- In a medium bowl, mix balsamic vinegar, rosemary and garlic. Place beets in the mixture, and marinate at least 20 minutes.
- Preheat an outdoor grill for high heat, and lightly oil grate.
- Place the beets and marinade mixture on a piece of foil large enough to wrap all ingredients, and seal tightly. Place the foil packet on the prepared grill, and cook 25 minutes, or until beets are tender.
- Remove beets from the packet, and place directly on the grill grate for 2 to 5 minutes before serving hot.