Big news: we’ve got corn, and plenty of it. The harvest should last several weeks, so stop on by when you can and we’ll pull some ears for you. You have to promise to eat it right away, of course. There’s nothing better.
Also coming in are green beans and eggplant. Throw them together with some Thai basil (get it here) in a stir fry: Yum!
We’re expecting more than a few tomatoes now that the cool spell is over. We do have some nice sweet cherry tomatoes in, which reminds me of an amazing salad I threw together the other day.¬† Take a few cooked ears of corn, de-cobbed; a handful of cherry toms, halved; about¬†a cup of blanched green beans and one avocado, sliced or chunked. Toss them together gently with a dressing of your choice ( I used a small minced shallot, lemon juice, white wine vinegar and Dry Creek Olive Co’s Healdsburg Blend EVOO).¬†Give it some s & p, chill it down for¬†an hour or so, and enjoy a¬†magnificent salad. Perfect with our Home Chardonnay.
I digress. Any of you wine club folk who like to can, we have pickling cucumbers galore. And squash, carrots, onions, beets, chard, peppers, lemon cucumbers and many herbs. Plus, flowers and ice cream–not a bad way to impress your date or your sweetie! Come see us soon.