Vegetable & Fruit Highlights  

VEGETABLE HIGHLIGHTS:

  Melons have arrived! The "Super 45" - such a classy name for a very yummy melon - is a heavy netted cantaloupe with a sweet firm texture and a slight coconut overtone. This variety heralds the beginning of what will be a melon mountain of many varieties spanning the next couple of months. Melons are packed with Vitamin C and potassium, make delicious desserts, breakfasts and great kid's snacks.  (Check out recipe below) 

A bountiful cherry tomato harvest this week means specials!!; Potatoes (available until supplies last - 20 lb bag of Red Pontaic $28 or 35lb box for $40 - a great price for a good keeper, if kept in a cool spot lasting well into the fall!)  

'Tis the season of abundance! Plenty of squeaky eggplants (all shapes and colors), chard, kale, squashes, lemon cucumbers, beets, peppers and basil.  

FRUIT HIGHLIGHTS: From the orchards of Tyson Hill Farm, Waterford.  Another wonderful selection of the best fruit ever: more varieties, different lineup every week. Notably the first of the Faye Alberta's are coming in. A freestone peach that is the best for canning, freezing and jaming! 

Artic Supreme White Peach, Fantasia Nectarine (Indira's favorite), Elegant Lady peaches and the first of the Faye Elberta's. More Mariposa's (my favorite) and the first of the pluots: Emerald Drop, Dapple Dandy.

Smit Orchards, Clements has begun to harvest the first varieties of apples: Gala and Gravenstein. An apple with a history and uncertain future. The Gravenstein arrived in Sonoma County with the Russian trappers in 1811 and more recently nominated into Slow Food's US Ark of Taste: "a catalog of over 200 delicious foods in danger of extinction. By promoting and eating Ark products we help ensure they remain in production and on our plates."    

BULK OFFERINGS:

Take advantage of bulk offerings at Outer Aisle. During the peak summer months we'll have oversupplies of a variety of fruits and vegetables. If you can, freeze, dehydrate or getting ready for a party.

This week still: Basil for pesto making. Pickling cucumbers and Red Pontiac potatoes. 

Melon, Avocado and Cherry Tomato Salad 

• 3 tablespoons fresh lime juice
• 4 teaspoons honey
• 1 tablespoon plus 2 teaspoons olive oil
• 1/2 teaspoon coarse salt
• 1 cantaloupe (3 pounds), quartered and seeded
• 1 avocado, halved, pitted, and skinned
• 1 cup sungold cherry tomatoes, halved

Directions

1. In a large bowl, whisk together lime juice, honey, oil, and salt; set aside.
2. Cut each cantaloupe quarter in half lengthwise. Run a knife between the flesh and the skin of the melon; discard skin. Slice each wedge lengthwise into 1/2-inch pieces.
3. Cut each avocado half again length-wise and then into 1/2-inch-thick slices. Add cantaloupe, avocado, and cherry tomatoes to bowl with dressing and toss to coat. Divide among 4 plates.

¼ c water
½ tsp salt

Filling:
6 large Gravenstein apples, sliced medium
1 c sugar
4 Tbs butter
2 tsp cinnamon
dash of nutmeg

Sprinkle 2 Tbs flour & 2 Tbs sugar in bottom of crust.
Mix apples, sugar, cinnamon, & dash of nutmeg
Pour into bottom crust. Dot with butter. Put top crust onto apples. Make 3-5 small slits

Bake 400 degrees for 5 minutes; turn down to 350 degrees for 1 hour.
Serve hot.
Top with vanilla bean ice cream or whipped cream.