CARROTS, CORN, CANTELOPE, CAULIFLOWER... THE C'S ARE SCRUMPTIOUS!

Cameron in the late afternoon light.

Jason, Hannah, and Cameron and tender carrot, carrots, carrots.

John says the Chantenay Carrots are what chefs prefer!  These carrots are what carrots are supposed to taste like--sweet and crunchy, no bitterness. As with many heirloom vegetables, they are not always uniform in size--they have personality!  I hear people say once you've had chantenay's, you will eat no other. 

Thinning, harvesting, giving them the room they deserve!

Heirloom tomatoes maturing on the vines.  

in case you were wondering...

"heir-loom [air-loom] -noun 1. A valued possession passed down in a family through succeeding generations. [...] 3. A cultivar of a vegetable or fruit that is open-pollinated and is not grown widely for commercial purposes. An heirloom often exhibits a distinctive characteristic such as superior flavor or unusual coloration." --American Heritage Dictionary

The heirloom tomato is packed with antioxidants and vitamins, more nutritious, flavorful and juicy than a hybrid.  It's skin is more tender and, like the chanteray carrot, it is not always perfectly shaped--it too has personality!  We allow them to ripen on the vine so you are getting the freshest, most flavorful tomato possible.

This is the view along the tote road on the way to our gardens--the lovely light of late August peering through.

It has now been two nights in a row for me for this delicate, sweet treat.

Fresh cantelope with fresh blueberries, a wonderful beginning to a summer day!

Why even cook these members of the "cole/cruciferae" family?!  Get your crunch and your vitamin C pure and simple.
But I do have a favorite recipe for cauliflower, perfect for a blustery hurricane eve.  It's adapted from Julie Jordan's "Cabbagetown Cafe" cookbook, 
CAULIFLOWER CURRY
1/4 C oil
2 t. black mustard seeds
1/4 t. asafetida
1 t. turmeric
1/2 C dried unsweetened or grated fresh coconut
1 fresh hot pepper, finely chopped
4 cloves garlic, finely chopped
1/2" piece ginger, finely chopped
2 onions, chopped
1 quart tomatoes or 6-8 fresh, chopped
2 t. salt
1 t. molasses
1 T ground cumin
1 T ground coriander
1 head cauliflower, cut in bite size pieces
1 C water (i use less or none)
2 green peppers, chopped seeds and all  

In a soup pot, heat the oil until a mustard seed sizzles when dropped.  Pour in the mustard seeds and cook until they pop.  Lower the heat and stir frequently do you don't burn any seeds. Stir in the asafetida, then turmeric, then coconut.  Add hot pepper, then garlic and ginger.  Cook about 5 minutes, stirring frequently--no sticking.  If needed, add more oil.
Add onions, stir and cook. for 10 minutes.  Add crushed/chopped tomatoes with salt, molasses, cumin, coriander.  Add califlower and water (if needed), cover and cook for 20 minutes, stirring occasionally.  Add peppers.  Cover and cook for 30 minutes, stirring occasionally.  Taste, adjust seasonings, enjoy served on rice!

Remember, our bins of oats, beans, and flour--wholesome goodness.

Black and blue berries with cream, on granola, in jam.....