Welcome to Summer? July 1, 2009

Happy July, everyone!  Yes, it is July, and not April, despite what the weather tells you.  My name is Katie, and I am one of the new mules this year at the farm.  Liz and Skip have been literally consumed, chewed, and swallowed by the land, so they appointed me the official blogger for the time being.  Surprised that a mule can use a computer? Well, that goes to show what you know about the magic of Wishing Stone.

 

Harvest is in full swing, despite the endless rain and mud and goo and puddly messes covering the fields.  Each day we're picking lettuces, beets, radishes, rainbow chard, cabbage, broccoli, cauliflower, squash, squash, and more squash, kale, scallions, garlic scapes, peas, bok choi, pak choi, beans, hothouse eggplants, peppers, cucumbers and tomatoes, and more herbs than Julia Child could throw into a pot au feu (see below for a guide to making your own herbes de Provence).  The bees are generously donating their honey for your consumption as well, so pick up a jar and thank a bee.  Even if you don’t buy the honey, thank the bees anyway.  They work hard (almost as hard as mules).  Oh yes, and I can't forget the chickens--they're laying away, so grab some farm-fresh eggs while you're at the market too.

Chef Ryan has been cooking up some excellent blueberry-lemon and zucchini breads, as well as a variety of airy scones, bread-and-butter pickles, fresh dill pickles, cilantro-lovers salsa, garlic scape pesto, basil pesto, strawberry-rhubarb compote, and pesto and sun-dried tomato cream cheese pinwheels to name a few treats.  He's coming up with more great recipes every day as we mules deliver him ingredients. 

All our veggies and value-added products are available throughout the week at our many markets.  Check out the "Farmers' Market" and "Community Supported Agriculture (CSA)" tabs for more information.

 

Herbes de Provence, Made with Wishing Stone Farm Herbs

Herbes de Provence are herbs typically found growing in the French countryside.  France, you say?  But this is America!  The good news is, we can grow pretty much all of the same herbs here in the land of freedom.  They’re easy to care for, easy to preserve, and make food taste fancy.  Snip any of these herbs, in any proportion.  You can dry them first if you want them to last through many meals, or just snip ‘em, chop ‘em, mix ‘em together, and throw ‘em on whatever you’re cooking.

Herbes de Provence are part of a cook’s signature, so choose fresh herbs you enjoy.  They go well with Mediterranean cuisines, veggies, meats, fish, eggs, and freedom fries.

Here are some of the herbs I like to utilize.  I use about a teaspoon to a tablespoon of each if the herbs are dried.  If they’re fresh, just snip a handful.

 

Basil, Oregano, Thyme, Rosemary, Sage, Lavender, Savory, Tarragon, Marjoram, Orange Zest.

Bon Appetit!