I will probably regret saying this in 2 weeks (because, well, farming!), but things on the farm are looking really good this week. While it hasn't been super hot out here in Boonville, the sun has been intense and has given us the ability to get things weeded and watered, nutrients added, and strawberries picked. And our irrigation pond has plenty of water for the months ahead.
The chile plants are flowering and starting to fruit, the beans are looking incredibly healthy, and even the olives are sizing up on our trees. Walking around the farm has given me relief lately, compared to dread that I tend to get in late June/early July when things just aren't growing as much as I want them to or are being attacked by pests. While the gophers have eaten more than their fair share of strawberry plants, chiles plants, and onions I grew for our team, we're doing alright for early July. Who knows what the rest of the growing season will hold, but right now I'm feeling optimistic, a feeling that generally alludes me at this time of the year. And that's something to celebrate.
A reminder that all chiles on our site are from our fall 2024 harvest and that we have Tepary (tan and brown!) as well as Southwest Gold beans available, too! I expect us to sell out of the majority of our chiles before the 2025 fall harvest is ready. If there's something you don't want to run out of before November, make sure to stock up! There's a good chance we will sell out of Piment d'Ville before the new harvest is ready as well.
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Espelette chiles flowering along with baby chiles on the plant // Corn growing over the Pasilla plants to offer late afternoon shade and protect against sunburn spots
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Tolosa beans climbing up their poles // Strawberries ready to be picked
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A summer Tepary Bean Salad/Dip
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Last weekend I went over to a friend's house for dinner where she and her husband made a "Mixed Grill". We had gochujang rib steak, Grilled Chicken, sausages, corn on the cob, and grilled bell peppers. I wanted to bring something to complement the warmth of things coming off the grill and decided to throw together a quick version of the Cowboy Caviar that I included in last month's newsletter.
I had Tan Tepary beans already cooked (43 minutes in my pressure cooker) and threw together a bunch of other vegetables I had in the fridge. Nacho had given me Nopales (prickly pear cactus paddles) a few days before so I prepped those and added them as well. Finished off with an herby red wine vinaigrette, this dish was so good on my plate next to a bunch of grilled things. I ate it with chips as a dip and also just with a spoon after heaping a few more piles on my plate. Here's the note for a casual recipe to make this for yourselves!
My only regret? Not taking a photo.
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What We're Cooking
- Broccoli Melts on repeat: I was organizing our cookbooks and came across a Bon Appétit recipe collection from 2022 that I had forgotten about. In the 10 days since I found it, I've made BA's Broccoli Melt recipe no less than 5 times. Part of this is due to our neighbor farm having tons of broccolini and cauliflower available and part is from me wanting a low fuss dinner option. Highly recommend adding some Calabrian chile flakes to the broccoli (and adding some cauliflower too!) while its cooking.
- Crunchy Vietnamese Chicken Salad: This has been in rotation multiple times this summer when the forecast calls for weather too hot to turn the oven on. Don't have any jalapeño or serrano chiles? Use a 1/4 teaspoon of Yahualica chile flakes instead. I have been crisping up the chicken skin to top the salad with in the oven but you can also do it in a pan.
