Hello Dal--ly

yellow dal, yellow tomatoes, yellow patty pan squash,dino kale some onion, garlic, ginger and vegtable broth Hello Dal-ly

Collard, peanuts and tomatoes

Sol Food Farm had a recipes for greens, peanut butter and tomatoes. Sounded good so I needed to make something for neighborhood block party
so I made a collard, tomato and peanut butter tart with roasted peanuts on top.
Pretty good but needed some chili heat!

Eating outside the box..but locally sourced

In this case locally sourced means "weed growing out of an abandoned window box"
The other day, a commenter at Firedoglake said if I liked collard greens, I should try purslane. I walked out on my deck and there it was... For many people, it's a weed but it turns out to be a super herb with lots of good things about it......a source of omega-3 fatty acids and antioxidants.

Marlene Speiler wrote about the undervalued purslane and included a few recipes. I adapted the chickpea salad to what was in my pantry. It was good and hard to believe purslane is not widely cultivated.

Week Twenty

Sol Food Farm

week 20.
October 14th, 2008

Box contains: basil, lettuce, carrots, dino kale, collards, heirloom collards, peppers, broccoli, apples, plums

Apples and plums are from Twim Peaks Orchard. Thanks Ed.

It’s week twenty here at the farm. Still getting a few more transplants into the ground like Napa cabbage, lettuce, bok choi, and more broccoli. Then we can take down the hoop house! Clean up the plastic and prepare the frame for the next year. Then it’s basically weeding what is in the ground now and we can start to relax. Brian likes to tell me to relax and then I like to yell back, in a strained angry voice, “I am relaxed!” It’s one of the many ways that we have fun here working with each other all day long. I must say I am singing more fiercely than ever. Ingrid and I have been singing the I believe I can fly song all morning. We’re really good.

RECIPE.

Salad. Make a salad.

The last tomato

There are lots of competitions for the first tomato, but where is the reward for the last tomato of the year. (Not that there aren't lots of uses for green tomatoes.)

The night temperatures are starting to drop down low but I am still hoping these lemon boys will ripen on the vine.

Homegrown tomatoes for the holidays....

"Cynthia, you might ask: "How is it that you have ripe tomatoes on Christmas day?" The answer is that this tomato was picked two months ago, in mid October, after our first mild frost."

Another last tomato story

A portrait of the last tomato

The other picture is collard greens in their natural habitat. This neighbor's garden is on my morning walk.

Collards pears and cornbread

I use olive oil in my cornbread, the collards are blanched in advance and I use my muffin top pan so there is more crispy crust.

Figs Blue cheese = pizza

Camille called and the black jack figs are ripe and she is headed out of town.
I ate one, picked enough and made this blue cheese and fig pizza on whole wheat crust/