Dear CSA Members,
It’s mid July and we are up to our ears in produce. There is an as- sortment of stone fruit varieties ripening off the trees, the tomatoes are in full swing, the cucumbers are popping, and the basil is flourishing. With this glorious bounty of produce we are taking care to capture as much of our crop as humanly possible by selling it fresh and preserving it through various platforms.
These long and hot summer days in Brentwood are ideal for drying the fruit including the tomatoes. As the fruit dries the sugars condense makingfor a nutrient rich, delicious treat. I have sampled most varieties of the dried fruit and the Summer Flare nectarines knock it out of the park with flavor notes reminiscent of mango and a texture that is soft and chewy. Having such success with the dried fruit has encouraged us to dry other products such as tomatoes. Today Kristin and Marlene harvested over 200 lbs of tomatoes, much of which they sent straight to the drying racks. Similarly to the stone fruits, the sugars ofthe tomatoes condense as they dry, however the tomatoes also have a savory component known as “umami” that is exaggerated as their water content decreases. My favorite part about the drying process is that it prolongs the use of the produce, and creates different textures and flavors that make the produce versatile in cooking.
In addition to preserving our products through drying, I have been pick- ling cucumbers and processing basil for pesto. Both the Persian and Market- more cucumbers have a slight bitterness in their peel but when added to a brine make for a crisp and tasty pickle. Our seasonal pesto is made from Genovese basil, inchelium red garlic, and our very own extra virgin olive oil. This pesto
is a beautiful forest green with bright herbaceous flavors and a smooth texture. It’s drizzled on top of our seasonal soups and pizzas at the café. These products bring local and seasonal flavor to our café lunch and evening menu items and reflect the true meaning of a farm to table café.
Whether it’s a perfectly ripe peach, packaged sundried tomatoes, pickles on the side of your sandwich, or a pesto garnishing your pizza, there are many people that play a role in bringing food from seed to plate. I hope you enjoy our labor of love.
Thanks,
– Anna
