TASTES, COLORS, SHAPES OF AUGUST

Where do we begin?  There is so much to SHOW and TELL you about?
The bounty is big and beautiful!  A sampling of the harvest is shown below.

First of all, above and new to us this summer is "Fresh Pickins Farm".  Their vibrant bouquets are at our farm store and are irresistable!

 Red onions look and taste so great in your summer salads.  The tops add more flavor and color too!

We had some of these tender green beans last night, simply steamed with some baby potatoes and corn on the cob (this too at the farm store)--so flavorful and good, your body says "thank you".

Something about this summer, my daughter, my friends and I have been craving margaritas--tangy limes, a hint of orange, lots of crushed ice....mmmm and with these, we've concocted some really zippy enchiladas, quesadillas, and burritos.  The combination of the hot, tangy, and tart is perfection.  We've got a great variety of peppers, hot, sweet, colorful (you mix 'em up) and fresh off the vine tomatoes that sing to your tastebuds AND don't forget the CILANTRO.  It's the key ingredient and we have it!

T O M A T O E S  fresh off the vine -- several varieties!

 Herbs, herbs... including the favorite cilantro!

 You won't be able to make it to the car without munching one of these.

Let's talk about potato salad.  You are allowed to go beyond mayo!  Go out on a limb.  It can be beautiful as well as delicious.  Mine usually consists of red, white, and sweet potatoes.  If they're locally grown and organic, leave the tender peelings on the red and white.  Use your bright green chives or your onion tops and your purple onion.  My favorite herbs to use in it are tarragon and mint, yes mint!  It adds this great summertime feel to the potatoes.  You can add the herbs to a garlicky olive oil, vinegar, spicy mustard mixture and might not want any mayo.  Of course, we have bright golden yolk natural eggs to add too.  You're running with scissors now!

While you have the grill going, just slice, drizzle sweet summer squash and zucchini with olive oil, add your favorite herbs, possibly some grated parmesan and voila, you have a delicious and lovely side dish.

Blackberries are a gem of a berry!
My friend Annie makes sorbets with fresh berries and it can be the perfect ending to a delicious meal--just enough sweetness for your dessert compartment, but light for a summer night.

BLACKBERRY SORBET

• 1 1/4 cups sugar
• 1 cup water

• 1 1/2 pounds frozen unsweetened blackberries, thawed, juices reserved
• 2 tablespoons fresh lemon juice

• 1/2 small watermelon

• 16 fresh blackberries

Stir sugar and 1 cup water in small saucepan. Bring to boil over high heat, stirring until sugar dissolves. Boil 1 minute. Transfer syrup to large bowl. Chill until syrup is cold, about 3 hours.

Working in batches, puree blackberries with juices and cold syrup in blender until smooth. Strain into another large bowl; discard seeds. Stir in lemon juice.

Process berry mixture in ice cream maker according to manufacturer's instructions. Transfer sorbet to container; cover and freeze until firm, about 6 hours. (Can be made 1 week ahead. Keep frozen.)

Using large spoon, scoop out flesh from watermelon, leaving rind intact and forming bowl (reserve melon for another use or serve alongside sorbet, if desired). Drain excess juice from watermelon bowl. Cover and chill watermelon bowl until cold.  

Scoop sorbet into watermelon bowl. Garnish with fresh blackberries.

KOLRABI was once the favored vegetable of nobles and peasants alike!  It is outrageous looking enough to try isn't it?!  It can be eaten raw or cooked and its' flavor is mild and delicately sweet, its' texture, crisp and moist. Though the flavor of kohlrabi is unassertive, delicate hints of cabbage and broccoli come to the foreground.  

ALSO NEW AT THE FARM--ALL-NATURAL BEEF FROM LILLY'S FARM IN HOULTON.  This is the real deal.  The animals are raised on a small family farm with plenty of pasture, plenty of nutritious food, clean water and clean housing.  We have everything from  Tenderloin to Kabobs to Roasts... even dog bones (you lucky dog). 

SEE YOU ON THE HILL!