Time flies when you’re having fun! I have a great line up for this week- some new ingredients to work with:)
1 bunch of purslane
1 red onion finely diced
1 tomato finely diced
juice of 1 lemon
4 T olive oil
1/2 t salt
Combine all ingredients for the dressing in a jar with a lid. Shake until well blended.
Tear leaves away from the stem of the purslane and chop the stem into 1/4 pieces. Mix the leaves and stems of the purslane with onion and tomato. Pour dressing over the mixture and toss until the purslane is well coated.
We’ll have three different types of cantaloupe along with some watermelons coming on, and you’ll be sure to get at least on kind this week. We have sweet granite, lambkin and banana cantaloupe and sweet favorite watermelon.
If you don’t tolerate hot peppers, now would be the time to tell me. I have 4 varieties of sweet peppers planted, and only 2 kinds of hot peppers. We’ll be picking sweet italian peppers, green and yellow bell peppers, aji dulce peppers, and the pimientos are not ready yet. On the hot front, chiles and pablanos.
Tomatillos are still doing great! I wish my tomatoes would take notes from these prolific producers. You’ll still be getting tomatoes too.
It seams like every other year is a celery year, and this is the year for celery. We have been enjoying it fresh with peanut butter. Wow, our celery is so much better than what you buy in the store, the flavor is intense, and the texture is real!
Yes it is still going strong this week, and it remains to be my all time favorite veggie!
If you haven’t seen our FB page lately, then I’ll leave you with this thought, as we all have a great week!