Sat., July 28th

FYI: We will not be bringing Butterhead lettuce to market this Saturday.  Things grow more quickly in the summer & we have been trying to slow the growing down.  Maybe we over corrected (haha), but the Butterheads will definitely be ready next week.  We apologize for the disappointment.  We will have Romaine, Lollo Rossa, and Oakleaf this week. 

*** Starring: Arugula (again!) ***

Arugula has become one of our staples.  We always look forward to our weekly Pear & Arugula Salad (http://greatlettuce.blogspot.com/2012/02/arugula-pear-salad.html)  Recently, one of our customers gave us two more salad recipes and I thought I would share them with you, too.  The first one is on the menu for tonight!  We have family in Michigan so have come to love Michigan dried cherries!  We order them online unless they are coming our way.  (Psst...We love any ideas or recipes from our customers!)

Arugula Salad with Walnuts, Feta & Dried Cherries

5 servings

11 ounces baby arugula

3/4 cup dried cherries

3/4 cup toasted walnuts

4 ounces feta cheese, crumbled

3 tablespoons sherry vinegar or balsamic vinegar

2 tablespoons olive oil

1/4 teaspoons salt

freshly ground black pepper

1. Toss arugula, cherries, walnuts & feta together in a large bowl.

2. Combine vinegar, oil, salt, and pepper.  Whisk well.  Drizzle over salad & toss well.

Arugula Salad with Almonds & Parmesan

4 servings

1/3 cup toasted natural almonds

3 tablespoons extra virgin olive oil

2 teaspoons fresh lemon juice

2 teaspoons balsamic vinegar

coarse salt & ground pepper

1 bunch trimmed arugula (about 8 oz)

1/3 cup shaved Parmesan (1 oz) plus more for serving

1. In a large bowl, combine almonds, oil, lemon juice, and vinegar; salt & pepper to taste.

2.Add arugula & Parmesan -- toss to coat.

3. Serve topped with more Parmesan.

Greenhouse #3: Completed.

The greenhouse structure is up!  We are very pleased with it. 
Now it is our turn to fill the inside of it.

This picture was taken before clean-up.



Building Day #4 & #5

Fans are put in and some of the clear siding.  Plastic should be going on soon.  Not too many pictures today as we are busy harvesting your lettuce!



Building Day #3

More structural beams & gutters.  The posts are set in over 5 tons of concrete! 

The builders had another busy, hot day.



Building Day #2

Trusses are up!


You can tell how much bigger the greenhouse is compared to our others. 
More lettuce coming up....!

Building Day #1

All is going well.  Steel posts are concreted in.  Here are pictures at the end of Day #1.

A Taste of Market Day

One of our customers took these pictures from Market Day at Fernandina.  I'm always shy to put pictures of ourselves on the blog but thought maybe you might enjoy seeing the action!  Was another hot day but seeing all the happy faces makes every Market Day enjoyable.

***Starring: Oregano***

Oregano is a wonderful herb to grow in the Florida environment.  It requires little care and management.  I basically ignore mine, besides watering it in the mornings on these very hot days.  Tonight we cooked spaghetti.  Fresh oregano always goes in ours!  I clip about three good size sprigs, rinse them and pluck the leaves off.  I use my ulu knife to chop it up.  That's the knife that I usually use for all my herbs.  (Google it -- it's a wonderful Alaskan native knife.)  We throw the oregano in the sauce after it is cooked.

Today I noticed that my oregano plant was growing wildly and needed a good trim.  Herbs like to be cut.  They seem to grow better when they are used.  I cut about 20-30 springs, rinsed them and placed them on a cookie sheet.  I place a paper towel under and over them.  They will stay there (on top of my top cupboards!) for about two weeks.  Then, I put them in jars and they are ready to use.  Obviously, fresh herbs are the best.  But, I am planning on using my dried oregano for the following:

Taco Spice Mix

1/4 cup red pepper flakes or chili powder

1/4 cup ground cumin

1/4 cup dried oregano

2 Tbsp cayenne pepper

1/4 cup garlic powder

1/4 cup onion powder

3 Tbsp salt

Makes 12 servings or uses.  To use, add 2 tablespoons to one pound of ground meat.  Mix well and then cook.  For dips, add 2 tablespoons to 1 cup sour cream or yogurt.

This is similar to what you buy in the packets at the store.  We do not care much for the flavor of the packets.  Usually, we use just a fraction of the packet anyway.  So, we are going to try this!

***NEWS ALERT***

Building for Greenhouse #3 is to begin next Monday.  Here we go!