It’s funny this time of year. The kids are back in school so it feel like summer is over, but summer is officially around for about three weeks. It’s hot as can be and tomatoes are still plentiful. My tomatoes are not plentiful. They are weak and small and not great, but I did find some terrific tomatoes at the farmer’s market. I bought tomatoes from Jennifer at Little farm Fresh and from Jaime’s Farm. If you have never been to Jennifer’s booth you must make a point to drop by. Her produce is amazing. The way she bundle it reminds me of Italy. I always buy her heirloom tomatoes. The colors are riveting and special. They are so bright. Tonight she had small baskets of assorted peppers. They were as colorful as the heirloom tomatoes. I have taken a few photographs.
These tomatoes are from Jaime’s farm
Took a few minutes to photograph the garden before my son James and I left for the day. Hope you enjoy them.
I have always loved olives and primarily when they are used to make olive oil. I was fortunate enough to be a part of the olive harvest with my oldest son Patrick when we were in Italy. The olives belonged to our friends Stefano and Marvi. We all picked the olives and took them to the cooperative olive mill to have them pressrd. In one long day we had wonderful pure extremely green olive oil. It tasted great. We toasted bread on an electric grill at the olive mill and drizzled the olive oil on the grilled bread. It was the dusted with coarse sea salt. What a treat.
Before Anne and I opened Fiore we purchased a couple of olive trees from a nursery on Fountain in LA. I transferred them to wine barrels and waited for the fruit to appear. The first year we got a good amount of olives. They were green with hints of purple. I harvested them and brined them in salt water. After a few weeks they were ready to eat.
This year the same two trees are full of olives. One of the trees has much larger olives, but both of the trees are full. I am hopeful we’ll have a decent harvest. When the time comes you’re all welcome to come harvest the olives. Maybe we’ll even have a little something to eat.
Here are a few photographs of the olives. The photographs are a bit hazy.
They’re only here for a short while and we try to do what we can with Figs. Sunday we had an employee party and we featured figs along with pork belly. I cut the figs below and dried them in a 225 degree oven for about two an a half hours. We made a sweet foccaccia with homemade fig jam and goat cheese. We paired the dried figs with Danish blue cheese. We made spaghetti with a pork belly tomato sauce with arugula and Parmesan cheese. And below Adrian made a heirloom tomato salad with burrata cheese.
There is a new Farmer’s Market in Old Town Pasadena on Holly between Raymond and Fair Oaks. It’s a fantastic market with some terrific vendors, but it needs support.
Seems like it took forever for the figs to arrive this year. I thought I had figs much earlier last year. I remember making fig jam on numerous occasions before the first of August.
The man down the street who sells figs by the side of the road only just the other day set his card table on the sidewalk along with his $4.00 a pint sign. I haven’t purchased his figs yet, but will take the trek soon for a few baskets. I like the idea of walking to get local figs and then taking them back to Fiore to make Jam .
We have been running a special the last few days with our roast chicken topped with the homemade fig jam and arugula. it’s been a big hit.
Here are a few photographs from the last couple of days.
We’ll have tomato sandwiches tomorrow. and pork belly on Wednesday. May do a pork belly Banh Mi. We’ll see.
We just received a new shipment of jams and vinegars. A few new items are apricot jam, lemon curd, bitter orange jam, strawberry and rhubarb jam. We received more of our usual inventory , items such as black fig jam, white fig jam and very strawberry jam.
We have a nice black currant balsamic and a new red apple balsamic.
We’ve added quite a bit to the farm over the last few weeks. We started 2 compost bins. We planted a Misson olive tree, an evergreen tree. We also built another small raised bed. The basil has grown to almost chest high. It’s like a hedge.
We’re looking to somehow expand on the farm. We haven’t decided how, but within the next few months we should have some type of idea or plan.
Here are a few photographs from earlier today.