Wheat Harvest and Summer Heat

Wheat harvest this week. The neighbors have already started.
For those who wonder about the value of irrigation- yields on irrigated wheat are averaging around three and a half tons per acre. One guy rented a lot of open ground and panted dryland wheat. Even with all the winter rains his yields are averaging one quarter to to one half ton per acre. With last year's dry weather and water problems we were a ton an acre off average. Good water policy is important.

This week on the farm-

We had aphids in the black eyes. Got that sprayed. We waited a couple of weeks, hoping the aphid population would cycle out. But, they ballooned this week.

The new well seems to be running OK. The increased pressure blew and underground line and we had to fix that. It was old and due to be refurbished. The new well settled that issue.

Two of the three cotton fields are doing well. That third field is still struggling. Usually we have blooms in the cotton by Fourth of July. I expect it will be at least a few days late this year with the cool Spring. I am not complaining mind you, I really love the weather we have been having. It is the end of June and we are getting our first 100 degree days. Very nice. It's just my poor cotton does best with 65 degree nights and 95 degree days. We haven't had many of those this Spring. Just goes to show how we are at the mercy of the weather.

Last week I talked about food. We will talk about it again soon. One thing I have long said we ought to do is create a San Joaquin Diet featuring the local produce. In addition to 300 different crops there is quite a bit of ethnic diversity here and they all brought their recipes. There is some outrageously good food around here.
My goal is tasty, easy to prepare, affordable food that is good for you.

This week's recipe is Roast Garlic Tapenade. It is great for hot summer days. I served it at a celebrity chef night at the Fresno Art Museum a few years ago. It was well received. [I am not much of a celebrity. I have a friend who was doing PR for the Museum.]

In our kitchen we have a saying- 'roast garlic improves just about anything.'

Roast Garlic Tapenade-

Two cans black olives
One can green olives
One jar Greek Kalamata olives- 6.5 ounces.
One head roasted garlic [if you don't have a garlic roster- run, do not walk, and find one. I got mine at Cost Plus]

Put black olives, roast garlic and Kalamata olives together in the blender and chop. Don't over do it, but make sure they get blended together well.

Chop green olives by hand.

Mix together in a bowl.

Serve on crackers or baguettes.

Buon apetito.

I hope you all have a wonder-ful week!