Oh summer fruits, I can no longer say no to you. What can I say, the fruit keeps getting better and better. Which also means I’m spending a bit more $$ to have these fruits but I’ve come to the conclusion that it is worth it since I will be gone for the month of July. I might as well enjoy them while I can. 🙂
I also think I am getting hooked on this whole buying bread at the market thing. I brought home a baguette. A two and a half foot long baguette! And an almond croissant.
- Almond croissant
- White peaches
- White nectarines
- Pluots (flavor queen)
- Bing cherries
Not much interesting with the veggies. This week has been really nuts so I have no real direction meals. But I do always need garlic and onions.
- Cherry tomatoes
- Red garlic
- Red potatoes
- Yellow onions
- Leeks – yes I am grilling these this weekend
The tomatoes though… these are a treat. These little guys came from down in the Central valley aka where they have enough sun to grow these little flavor bombs. The farmer was mentioning that these were picked yesterday, about 16 hours ago. And they taste like it. I ❤ tomato season. So looking forward to the heirlooms in late July/August. But for now I’ll enjoy these little flavor bombs.
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So… I’m guessing you don’t have space for a garden of your own? (Forgive me if you’ve mentioned this before, but I’m a bit late in coming to your blog.)
Actually I haven’t talked much about the garden situation as my involvement has slowly increased as the crops grow. 🙂
We do have 4 raised beds in the back yard that I’ve come to kind of co-garden with Liv (friend/landlord). She offered one of the beds to me in the winter but at the time I couldn’t wrap my head around planning a garden. For now I’ve come to help tend to it and consume… it’s why I haven’t been buying greens at the market for the last month or so. These are also first year beds so Liv’s primary focus is to build up the soil nutrients.
In bed 1: russian kale (that’s actually getting pulled this weekend), tuscan kale ( all consumed), spinach (all consumed), peas, and a mesclun mix. I cut the last of the salad greens the other day so Liv can pull the kale and start tending to the soil for the next crop. We might try building a small compost pile at the edge of the bed so it can breakdown right there and then easily be broken down into the soil.
Bed 2: artichokes, herbs… chives, thyme, parsley, oregano.
Bed 3: brussel sprouts and several things I can’t recall… I just know they are taking over the bed!
Bed 4: artichokes, tuscan kale, fava beans (primarily to amp up the soil nutrients.)
Regarding tomatoes: Liv has told me stories of her attempts to grow tomatoes on the coastside. It’s impossible to do so. There simply isn’t enough sun/heat that they need to turn red. But we sure can grow greens, herbs, brussel sprouts and artichokes like nobodies business!
The croissant looks delicious. Looks like Judy and I may have to take a trib to that little bakery in San Fran.