Chez Esteban

Caramelized fennel and onions over ground turkey meatballs with rosemary and a schlup of cream, new red potatoes and fresh green beans with lemon basil – OH MY! The night before was ground nut stew with brown rice at the only Chez Esteban in town. Steve (Esteban) has agreed to take on the next 40 years as head cook……not exactly, but it has been a real treat to have fantastic meals served on my Grandmother’s china and all I do is show up! Let me know if you can top that – haha

Red Norland potatoes jumped out of the ground at yesterday’s harvest – no need to wash them for storage, most amazing. Last year, more than half of our crop rotted in the ground due to the continuous rains and the low field they were in.

The larger beets have been harvested…over 400 pounds – whoo whoo! Now to begin making pickled beets along with dill pickles, bread & butter pickles, chunk pickles and garlic scape) pickles.

Salsa, both fresh and canned is now available. Steve and I figured out the pH meter that Loida and Nathan left behind and we can can can as long as we are below 4.6 pH!

Today’s harvest boxes should contain: new potatoes, summer squash, green onions, broccoli, green beans or eggplant, cherry tomatoes, slicing tomatoes, cucumbers or kohlrabi and choices of herbs: genovese basil, parsley, anise hyssop or sage.