News from Windflower Farm: Tomato Salad with Olives & Feta

CSA Delivery 9, August 3, 2010.

No rain this week.  We continue to irrigate daily, but the smaller of our two ponds ran dry today, throwing us off our pace.  Frogs, tadpoles, algae and mucky bottom water could be seen shooting over the sweet corn in the pump’s final sputtering moment.  The creeks that feed our ponds are dry.  Last week’s rain was completely absorbed by the parched earth.  Without rainfall the larger pond could be dry by mid-August.  To minimize the risk, we’ve revised our crop rotational plan so that new plantings are situated where they can be irrigated using our deep well.  Historically, August and September are our dry months, and we want to be prepared.

This week’s share will include beefsteak tomatoes, sweet corn or snap beans, depending on your site, sweet peppers, celery, fennel, carrots, onions, baby lettuces, cucumbers, squashes, and your choice of cooking greens, including Swiss chard, bok choy and Red Russian kale.  It sounds like a mid-summer harvest.  You can expect many of the same vegetables next week.  Our potato harvester is not working, but we hope to have it operational in time for next week’s deliveries.

Save the date: our open house on the farm is the weekend of August 28-29.  Details will come soon.

Best wishes,



From Fine Cooking’s Fresh & Quick 2010

Six oz. feta, ¼ cup chopped fresh mint, 4 large tomatoes, sliced, ½ cup Kalamata olives, halved, kosher salt, ½ lb peeled cucumbers, diced, ¼ lb. cherry tomatoes, halved, ¼ cup extra virgin olive oil, ½ tsp. grated lemon zest, 4 tsp. lemon juice, black pepper.

Crumble the feta and add chopped mint and toss. Set aside.  Season the tomato slices with salt and arrange them overlapping slightly on a serving platter.  Sprinkle cucumbers over the tomato slices.  Season the bite size cherry tomatoes with salt and scatter them over the cucumbers.  Whisk the olive oil, lemon zest, and lemon juice together.  Season to taste with salt and pepper.  Drizzle over the salad.  Serves six people.