You know fall is just around the corner when grapes are in season. And boy do we have a treat for you this week, a mix of early seedless red and green grapes. We have partnered with Clayton Farm in St Davids who are local certified organic grape growers to bring them to you. We have also arranged for you to experience a few more varieties of his wonderful grapes in coming weeks.
For those of you that are looking for organic produce for canning, we have field and heirloom tomatoes, eggplant, cucumbers, fresh herbs and coming soon Bartlett pears that can be purchased in bulk. Just connect with Marc on Wednesday and we can arrange for whatever you need.
Here is what you can expect this week:
Canadice and Himrod Seedless Grapes Super sweet red and green seedless grapes. Canadice is an early-ripening red variety with small juicy berries and clusters. Best enjoyed chilled eaten raw and can also be used to decorate cakes or tarts. Himrod grapes are one of the best seedless white (light green) table grapes.
Ripe Field Tomatoes If you have not yet made a fresh tomato soup now is your chance. This easy soup can be made in under one hour and is a perfect weekend meal. After bringing to a boil, simmer tomatoes, onions, cloves and chicken broth for 20 minutes. Run mixture through a food mill then slowly add it to a roux in a stock pot using a whisk. Add a bit of sugar and salt, adjust to taste. Serve with a baguette and cheese.
Cucumber Mix Get them while you can. Technically they are a fruit from the same family as watermelon and pumpkins, but most people consider them veggies.
Stir Fry Mix During the heat of mid summer, we only grow the heartiest style of greens for your salads. As the temperature cools we will be growing the tender lettuce again. Another way to enjoy stir fry mix, add to a hot skillet with oil and chopped garlic and toss for about 2 to 3 minutes. Add a few tbsp. of water and soy sauce and combine until the greens have wilted. Drizzle with sesame oil and serve with steamed rice.
Long Scarlet Radish A heirloom variety with a mild, peppery flavor well-suited for raw and cooked preparations, including roasting, sautéing, grilling, and braising. The radishes can be used fresh on vegetable platters, served with herbs-infused dips, or they can be sliced and tossed into green salads and grain bowls. Long Scarlet radishes are also chopped into salsa or vinaigrettes and spooned over roasted meats, used as a topping over lettuce wraps and tacos, or thinly sliced and layered over toast. Beyond fresh applications, Long Scarlet radishes can be incorporated into brothy soups and noodle bowls, stir-fried with other vegetables, braised as a side dish with radish or mustard greens, lightly cooked and sprinkled over omelets, baked into gratins, or grilled for a smoky flavor. The radishes can also be quick-pickled and placed over sushi or sliced and combined into egg rolls. In addition to the roots, the edible radish tops can be blended into sauces such as pesto, finely chopped and floated over soups, or torn and tossed into salads. Long Scarlet radishes pair well with herbs such as dill, cilantro, mint, and tarragon, green olives, arugula, avocado, snap peas, fennel, potatoes, cheeses including ricotta, goat, feta, and parmesan, honey, and meats such as duck, poultry, steak, and fish. Whole, unwashed Long Scarlet radishes will keep for 1 to 2 weeks when wrapped in a damp paper towel and stored in a plastic bag in the refrigerator. Once cooked, the radishes will keep in a sealed container for 2 to 4 days.
Yellow Beans Here is a clever yellow wax bean dish that’s easy and flavourful. Can serve warm or cold so perfect for mid summer meal. Chop beans, smash some garlic cloves and sauté in heated oil for 2-3 minutes. Add a cup of water and cook for 20 minutes. Drain, add more chopped garlic and fresh herbs like parsley or dill.
Parsley Very versatile and popular herb that works well with tomatoes. Its a bitter herb that not only helps digestion, but makes almost any savory dish taste better.