July 8, 2015, Week 12

What’s Growing on?
We are swimming in tomatoes over here at Elysian Fields, hence the plethora in your boxes! This week you will receive a lot of different color tomatoes like purple, yellow, pink and red.  We have had a lot of luck with our Cherokee Purple tomatoes this year, and heirloom variety that is more susceptible to the elements and usually peters out for us long before our hybrids. Heirloom tomatoes have not been cross pollinated with other varieties to improve for disease or crack resistance, yet their flavor is pure and delicious. This year we tried something new and bought in grafted Cherokee Purple tomato plants. Here is how the grafting works with tomatoes:  Two plants are grown to a few inches tall, in this case one Cherokee Purple and another variety with good disease resistance.  Both plants are cut off above the soil line thus severed from their roots. The Cherokee Purple plant is then put on top of the other plants roots and held there with a small clip. After a week or so in a humid climate controlled chamber the plants actually grow together and become one plant with the capabilities to have disease resistance yet still fruit as a Cherokee Purple plant. Pretty cool, huh?  Below is a picture of our colorful tomato display this past Saturday at the Fourth of July Farmers Market.
That’s all for now! We hope you enjoy everything and as always let us know if you have any feedback, thoughts or concerns.
All the best,
Elise, Beth, Trish, Shelley and Avery

Recipes:

Tomatoes with Watermelon

4 lbs watermelon, cut into 1-inch cubes
3 large tomatoes, cut into 1-inch cubes
6 oz feta cheese
2 tbsp extra virgin olive oil
fine sea salt and freshly-ground black pepper
½ cup fresh basil leaves
¼ cup fresh mint leaves

To assemble each salad, place the cubed watermelon and tomatoes in the center of the plate, and crumble 1½ oz feta over the top. Drizzle with about ½ tbsp olive oil. Season with salt and pepper. Top with the basil and mint.

Makes 4 individual salads

Summer Tomato Gratin
Makes 4 servings
2 lbs ripe but firm tomatoes, sliced
Salt & ground black pepper
½ t sugar
½ c fresh or dry bread crumbs
2 T chopped parsley
2 T extra virgin olive oil

  1. Preheat oven to 375°F. Oil a 2-quart gratin dish or baking dish. Layer the tomatoes in the dish, seasoning each layer with salt, black pepper, and sprinkle of sugar.
  2. Toss together the bread crumbs, parsley, and olive oil. Spread over the tomatoes in an even layer. Place tomatoes in oven and bake for 1 to 1 ½ hours, or until the juices are thick and syrupy and the top is golden.  Remove from oven and allow to cool for at least 15 minutes before serving.

What's in the box?

Regular Share

Quantity

Storage Info

Notes

Tomatoes

3 lb.

Counter, do not refrigerate

Take these out of the bag and place on the counter.  Cherokee Purples, Pink Girls, Lemon Boy and Big Beef are all included in your bags.  They are fully ripe and ready to eat when their color is a deep purple, pink, yellow and red respectively.  *See recipes below!

Cherry tomatoes

1 pint

Counter, do not refrigerate

 

Watermelon

One

Refrigerator

This is a variety called Smile, we hope it is so good it makes you smile!

Cantaloupe or summer squash

One or 1lb.

Refrigerator

 

Purple Viking Potatoes

1.5 lb.

Take them out of the bag and put them in the refrigerator. Store best at 45 degrees.

This bicolor purple and pink potato is beautiful and delicious.  It is best eaten as mashed potatoes, in potato salad and as a baked potato.  Remember potatoes store for months so don’t feel too much pressure to eat them soon.

 

Full Share

Quantity

Storage Info

Notes

Tomatoes

4 lb.

Counter, do not refrigerate

Take these out of the bag and place on the counter.  Cherokee Purples, Pink Girls, Lemon Boy and Big Beef are all included in your bags.  They are fully ripe and ready to eat when their color is a deep purple, pink, yellow and red respectively.  *See recipes below!

Cherry tomato

1 pint

Counter, do not refrigerate

 

Cucumbers

1 b.

Refrigerator in their plastic bag.

 

Blueberries

1 Pint

Refrigerator

 

Purple Viking Potatoes

2.5 lb.

Take them out of the bag and put them in the refrigerator. Store best at 45 degrees.

This bicolor purple and pink potato is beautiful and delicious.  It is best eaten as mashed potatoes, in potato salad and as a baked potato.  Remember potatoes store for months so don’t feel too much pressure to eat them soon.

Onions

2 medium

Counter