FULL STEAM AHEAD!
All planters going everyday and won’t slow down until January and finish in Febuary.
UPDATE ON TRANSPLANTS
Red and green cabbage, celery, and cauliflower have made it through the heat.
G. Cabbage Celery
Plants are now big enough to thin. This picture is of employees who have worked on our farm for over 30 years. They are apart of our weeding and thinning crew.
Jack took all the people from the office to a Padre game. We had a great time. Padre’s not too good, but San Diego though is beautiful.
We have one birthday party per month. This party is for our September birthdays. Lunch was served on the patio. (Just because its cooling off) Birthdays this month are: Fran, Cynthia, Juana, Estela, Mark, Eric, Danny, and Martin.
What’s going on? All these kids and balls!
First day of soccer practice Coach Jack does it again. Blaze and Griffen two of my grandsons are on the team.
Good Luck Jack!
BLAST FROM THE PAST
Wholesale Produce operator in the late 1920’s.
My grandson Blaze, in Kindergarden this year and he has received student of the month with three of his classmates.
SPINACH, STRAWBERRY AND HEARTS OF PALM SALAD
1/3 cup cider vinegar
3/4 cup sugar
2 tablespoons fresh lemon juice
1 teaspoon salt
1 cup vegetable oil
1/2 small red onion, grated
1 1/2 tablespoon poppy seeds
1 teaspoon dry mustard
1/2 teaspoon paprika
1 1/2 pounds fresh spinach, washed and torn into pieces
1 can hearts of palm, drained and chopped
2 cups strawberries, stemmed and sliced
1 cup chopped walnuts
For the dressing, combine the vinegar, sugar, lemon juice, and salt in a small non-reactive saucepan and heat over medium heat until the sugar dissoves, stirring frequently. Remove pan from heat and let cool to room temperature. When cooled, shisk in the oil, onion, poppy seeds, dry mustard and paprika until thoroughly combined. Set dressing aside. In a salad bowl, combine the spinach, hearts of palm, starwberries and walnuts. When ready to serve, add some of the dressing, and toss gently. Serve the remaining dressing alongside the salad so diners may add more if desired.
From the Farm,