I just got back from a 10-day adventure in the Northwest in honor of my sisters wedding. My fiance and I drove from the hot Sacramento Valley into the hills and mountains of Northern California and Southern Oregon, and slipped into the cool, foggy Northwest. I love hot, dry weather. Being in the Northwest reminded me of winter, damp, cool and dark. But I must admit, it was wonderful to eat handfuls of raspberries, salmon berries and gooseberries, none of which grow well in Davis. With that said, I could not be happier to be back in the hot and dry desert, where melons ripen before September and tomatoes are sweet and tangy.
Ruby Queen Corn
It is amazing how quickly things change on the farm, everything is growing, growing, growing! In only 10 days all of the corn was picked and sold. Luckily, I was able to scavenge some Ruby Queen Sweet Corn, a variety I was looking forward to. Before I left, I was not sure our tomatoes would ever ripen, yet this past weekend we were able to pick baskets full of red, orange, pink and purple cherry tomatoes. The trees of course are dripping with fruit, white and yellow nectarines, peaches and apricots. The bounty is still in full swing!
I am lucky to be part of a farm partnership that allows its partners to run off in the middle of the summer. In most other farming situations, I would not have been to leave the farm for 10 days at such a busy time of the season. Partnerships allow for flexibility, which lets farmers not only fulfill their responsibilities to the farm but also to their family and friends. Thank you Marisa, Aubrey and Emma for letting me be part of my sister’s wedding extravaganza!
Adapted from Tom’s Kitchen (http://www.motherjones.com/tom-philpott/2012/07/toms-kitchen-grilled-pork-tacos-spicy-gazpacho)
4 ripe peaches/nectarines (or apricots…..)
1 small clove of garlic
1-2 fresh hot chile peppers, such as serranos
Sea salt, freshly ground black pepper
Extra-virgin olive oil
Chop all ingredients and mix in a bowl. Eat with chips, white fish, chicken, tacos, etc….