June 29, 2016, Week 10

What’s growing on?
Oh yes, it’s tomato time! I think the words I used while working in our packing shed and having to maneuver around stacks of tomatoes yesterday were, “It is tomato city in here!”. I love to be swimming in tomatoes at the farm, because that means you all get to enjoy them every week. In addition to tomatoes, we are excited this week to have our first harvest of green beans. So flavorful fresh off the vine, these beans can be eaten raw or lightly steamed then added to a salad. The last of the epic carrot harvest or 2016 this week, remember they store for months so enjoy through the summer! A bit of a surprise rain day yesterday kept us in rain gear while we harvested. Unfortunately we had hoped to harvest basil again for you all, yet basil, as delicate as it is, cannot be harvested or packaged while wet as it turns black. You can look forward to more basil next week, as long as the weather agrees.

At the farm this past week we were fortunate to get pretty caught up on a lot of jobs. Last Thursday we sowed our summer cover crops in the areas where we had finished with spring crops. We were blessed with a rain Thursday night to water in the seeds and help them germinate, something that can be hit or miss this time of year. This week we need to continue trellising our tomatoes as they continually grow like the vines they are. We still have a little more spring clean up to do, like take up the deer fence we had around our strawberry patch, pull up the irrigation lines we had on our onions and garlic beds and lastly our carrot field. And of course, more tomato harvesting. Always more tomato harvesting this time of year to be done.

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, Avery, Meredith and Eric

Recipes:
Cherry Tomato Crisp
Serves 4
2 slices white bread
¼ c grated Parmesan
2 T fresh parsley
1 T olive oil
1 garlic clove, chopped
Coarse salt & fresh ground pepper
1 ½ lb cherry tomatoes

  1. Preheat oven to 400°F. In a food processor, combine bread, Parmesan, parsley, olive oil, and garlic; season with salt and pepper. Pulse until bread is very coarsely chopped, 4 to 6 times.
  2. In an 8-inch square baking dish, arrange the cherry tomatoes in a single layer; sprinkle with crumb mixture. Bake until crust is browned and tomatoes are tender, 20 to 25 minutes.

Tomato and Grilled Bread Salad
Serves 4
½ lb country bread, cut into ¾-inch-thick slices
¼ cup plus 2 T olive oil
3 large beefsteak tomatoes, cut into ¾-inch dice (about 4 cups)
1 cucumber, peeled and cut into ¾-inch dice (about 2 cups)
¼ c loosely packed fresh basil, torn into bite-size pieces
1 T red-wine vinegar
Coarse salt and fresh ground pepper

  1. Heat a grill to medium. Brush the bread slices on both sides with 2 T olive oil. Grill until lightly charred on both sides, 3 to 4 minutes. Let the bread cool slightly, then cut into large cubes.
  2. In a large bowl, toss the bread cubes with the diced tomatoes, cucumber, and basil. Drizzle with the vinegar and remaining ¼ c oil, and season with salt and pepper. Toss to combine, and serve.

What's in the box?

Regular Share

Quantity

Storage Info

Notes

Green Beans

1 lb.

Plastic bag, crisper drawer.

 

Tomatoes

2 lb.

Remove from the paper bag, DO NOT REFRIGERATE as temperatures below 50 degrees changes the consistency of tomatoes and affects their flavor. Place on you counter.

*See Recipe Below! Place on your counter and once the color intensifies and the fruit soften they are ready to eat. Red = Big Beef, Yellow = Lemon Boy, Purple = Cherokee Purple, Pink = German Johnson.

Cherry Tomatoes

1 pint

Remove from the paper bag, DO NOT REFRIGERATE as temperatures below 50 degrees changes the consistency of tomatoes and affects their flavor. Place on you counter.

*See Recipe Below!

Cucumbers

1 lb.

Plastic bag, crisper drawer.

 

Garlic

1 head

Counter

 

 

Full Share

Quantity

Storage Info

Notes

Green Beans

1.5 lb.

Plastic bag, crisper drawer.

 

Tomatoes

3 lb.

Remove from the paper bag, DO NOT REFRIGERATE as temperatures below 50 degrees changes the consistency of tomatoes and affects their flavor. Place on you counter.

*See Recipe Below! Place on your counter and once the color intensifies and the fruit soften they are ready to eat. Red = Big Beef, Yellow = Lemon Boy, Purple = Cherokee Purple, Pink = German Johnson.

Cherry Tomatoes

1 pint

Remove from the paper bag, DO NOT REFRIGERATE as temperatures below 50 degrees changes the consistency of tomatoes and affects their flavor. Place on you counter.

*See Recipe Below!

Squash or Zucchini

1.5 lb.

Plastic bag, crisper drawer.

 

Garlic

2 heads

Counter

 

Carrots

1 bunch

Plastic bag, crisper drawer. Remove the tops for extended storage of the roots.

Yes, lots of carrots this year!  Good thing they are delicious and versatile and store for a long time as long as you take the tops off. You could feasibly enjoy these carrots through the summer if you could hold yourself back.