What’s Going on at the Farm?
Hello, CSA members! I hope you all had a nice week as we did here at the farm. We have been busy harvesting…..and harvesting and harvesting more! So far our first planting of tomatoes are producing one of our best tomato crops ever. This, coupled with it being their “peak week”, means a whole lot of tomatoes right now! “Peak week” defined: With most crops we usually start out harvesting a small amount, the harvest builds to a very large amount as the majority of the crops ripens (the peak), and then we usually go back down to a smaller amount again until the harvest concludes.
Thanks to all those who came to our annual Potato Harvest and Farm Tour this past Sunday! I was happy to meet some folks who have been members for some time that I had never met before, as well as some newer members I had not had the chance to meet. Despite the heat and humidity adults and children alike harvested hundreds of pounds of potatoes, which you will be enjoying from your box this week. Here is a picture of the happy harvesters:
Next week we are hoping to have more sweet peppers turning, as they are just beginning to ripen, and as I mentioned above, that always start slowly. We will also have another crop of green beans for next week’s shares, as well as more potatoes, and of course, tomatoes!
We hope you are enjoying everything so far this year. Please let us know if you have any thoughts, concerns or feedback, we love to hear from you.
All the best,
Elise, Beth, Trish, Shelly and Soliz
Recipes and Veggie Information!
Sungold or Mixed Cherry Tomato Sauce
2 tablespoons extra virgin olive oil
1 quart whole sun gold cherry tomatoes, stems removed
1 large clove garlic, minced
¼ teaspoon sugar
Salt to taste
Heat olive oil in large skillet until hot, but not smoking. Add tomatoes and let them sizzle for a minute or two, shaking pan occasionally. Add garlic and salt, stir, and cover. Cook over medium high heat until the Sungolds can easily be flattened with a wooden spoon, about 5 minutes. Uncover cherry tomatoes, and flatten them with wooden spoon to release all the juices. Continue to cook uncovered over medium high heat, stirring occasionally, until sauce is thickened and juices are reduced by half, about 15 minutes. Add sugar and salt to taste.
Slow Roasted Tomatoes with Oregano and Feta
4 large slicing tomatoes, about ½ pound each
Kosher or sea salt
¼ cup extra virgin olive oil
1tablespoon minced fresh oregano
2 cloves garlic, finely minced
2 to 3 ounces Feta cheese
Preheat the oven to 300 degrees F. Core the tomatoes, cut them in half horizontally. Put the 8 halve, cut side up, in a baking dish just large enough to hold them. Sprinkle with salt. Combine olive oil, oregano, and garlic then spoon over the tomatoes.
Bake tomatoes, basting every half hour or so until they are very soft and just beginning to caramelize about 3 hours.
Transfer tomatoes to a serving platter. Grate feta over them. Serve warm.
Tomatoes 3 lb.
Sungold Tomatoes 1 pint