Hope you’re enjoying this break from the heat—we are, and so are our plants at Dandelion Ridge Farm. We hilled up the soil around our ginger this week to give the rhizomes more room to grow, and the plants are looking beautiful (as you can see in this picture)! We plan to harvest the ginger in the fall. We harvested our small garlic crop and have it drying in the greenhouse for use in our canned sauces. Our kale and collard plants are feeling the heat and reaching the end of their lives, so we took them down for the season.
Our edible flowers—marigolds, nasturtiums, and bachelor’s buttons at the moment—are starting to bloom and we’ll bring a few to market this weekend. They add a touch of elegance and a pop of color to any special dish!
We’re still harvesting tomatoes and tomatillos every day, and canning them every chance we get! We’re unveiling our Roasted Tomatillo Salsa this week. We make this Southwestern salsa verde using Dandelion Ridge Farm tomatillos, jalapeños, and parsley. We roast the tomatillos until slightly charred to deepen their bright, tart flavor. Related to the tomato, tomatillos grow inside elegant paper husks and have a tangy, slightly fruity flavor. You’re most likely to find tomatillos in Mexican and Central American cuisines, but you can also stir-fry them, use them in curries, or even try them in a Bloody Mary! Try a sample of our salsa at the market this weekend, and take home a jar or some tomatillos to make salsa yourself!
Our okra is now in full swing, and we’re harvesting a pound every day or two. If you’ve never seen okra growing, the plants are beautiful and tropical-looking, with stunning pale yellow flowers with burgundy centers . Okra, a relative of the hibiscus plant, was brought to the Americas by enslaved Africans. It is popular in Indian, African, Caribbean, and Creole cuisine. While I know some people object to okra’s texture, try roasting or grilling it to avoid any sliminess, or use it in soups and stews, where it can add a silky texture.
We’re in the thick of tomato and tomatillo season here at Dandelion Ridge Farm, and the delicious fruits have taken over our lives! When we’re not harvesting, we’re canning or drying our harvests to last throughout the year. There isn’t much time for other garden work right now! Here are our towering tomato plants reaching for the sky!
But we’re excited to start unveiling some new canned goods this week, starting with Sweet Abundance Green Tomato Jelly. Kevin developed this recipe years ago when we were living in Asheville, NC, and a bad tomato blight left us with dead tomato plants and tons of green tomatoes. Our tomato plants are thriving this year, but we harvested some green tomatoes so that we could share this unique and delicious jelly with you! It has a beguiling sweet and subtly tart flavor that is excellent on cornbread—our favorite use! Try some at the Franklin County Farmers’ Market this weekend!
Check out this recipe for Sun-Dried Tomato Sauce--it's a delicious pizza sauce recipe Kevin developed using our Principe Borghese sun-dried tomatoes—little power packs of intense tomato flavor so sweet and tasty that some of our customers eat them like candy!— and fresh paste tomatoes, as well as fresh herbs. Top your pizza with summer veggies like zucchini, eggplant, basil, or even more tomatoes!