Green Beans - Strangenbohn Ilanz or Beurre de Rocquencourt, Tomatoes - Sungolds and Early Girls, Sweet Corn, Paris Market Carrots, Cukes, Onions - Red Torpedo or Mill Creek, Cabbage - San Michele, Dark Red Norland Potatoes, Tomatillos & Plums and flowers.
This week's special gifts: Mustard from our friends at I Love Olive Oil in Paicines, Eggs and Farm House Mop Sauce.
No, it did not come from the bottom of the mop. But it is a nice sauce to mop over the top of your BBQ'd items. Try it to jazz up a Boca Burger, or enliven those Barbecued Zukes.
|Beurre de Rocquencourt and French Filets|
The aristocrat of wax beans, Beurre de Rocquencourt has a delectable buttery taste. When freshly picked from the garden and lightly poached, these beans have no equals. Furthermore, the dry beans are excellent for making soup or refried beans. Unlike many newer wax bean varieties, the pods stay crisp when cooked.
Wax beans were introduced into France about 1840 under the name Haricot dAlger, because they were presumed to have come from Algeria. From this one pole variety the French developed many better selections, some pole and some dwarf or bush. Rocquencourt is a descendant of that old Algerian strain and a once-popular 19th-century American bush bean called German Dwarf Black Wax, and the two are likely related.
The variety takes its name from Rocquen-court, a town near Ver-sailles. In the 19th and early 20th centuries Rocquencourt was famous for its fine vegetables, so the name carried the connotation of high quality. The bean evolved locally through selection and became fully recognized as a commercial variety in the 1930s. We'll be having more of these this season and in years to come.
Farming is hard work
Yesterday the pigs hit the farm again. This is damage to your September Sweet Corn and some of the Polenta Corn. I'm doing everything I can to save it. So, I'm off to work.
Have a good week. Eat your veges!