Around the Farm
As I said earlier, Keren has returned from Africa but, now our lovely Miss Jackie (a faithful helper and teacher) is getting married and the farm is all a-twitter!
We've had two helpers get married this year (not to each other) and helping with wedding flowers is always such a joy, helping to make the seasonal "wall" September creates, a little easier too. (Even though we'll really miss Jackie's help).
A fellow farmer in Stockbridge recently remarked that they face many "walls" throughout the year and, I'm beginning to relate. There's nothing particularly difficult about September that is any more difficult than any other time of the year, it's simply that it comes at the end of a long season. You can see the end is near but, there's still a great deal of harvesting to come before you can (kinda) relax a little more.
September marks a time when we transition our hoophouses and farm into the fall and winter so, there's always a lot to do. We're seeding, ripping things out, planting, planning, marketing and still harvesting along the way.
These super hot days don't make it any easier either. Oh well- it's so rewarding to see the tasty things coming from everyone's hard work and enjoying tomatoes everyday!
Coming in October: -Winter Squash -Broccoli/Cauliflower -Brussels Sprouts -Rutabagas -Sweet Potatoes
Please Choose 8
Regular Red or Cherry Tomatoes
Red or Yellow Storage Onions
Shishito or Padron Peppers
Make these into a simple appetizer or snack by sauteeing or grilling these whole until they blister then, sprinkling them with salt and serving.
Sweet Bell Peppers and Carmen/Escamillo
Hopefully, it's the return of the Lacinato/Dino Kale plus, Curly and Red Russian
a sweeter, nuttier and slightly thinner-leaf version of regular cabbage. They're huge too!
Green (Unripe) Tomatoes!
We're clearing out the hoophouse and making way for the fall crops.
Recipe Ideas: Tomatoes!
I'm sure you've found at least a few tasty things to enjoy with tomatoes!
Whether is the a perfectedTomato Sandwich (NYT version is seriously good), or, a Simple Raw Tomato sauce that is good on anything, there are endless ways to use tomatoes.
It seems like once a week, we make some sort of grainy salad that will be great in lunches for the coming week.
This One-Pan Farro with Tomatoes from Smitten Kitchen is going into the rotation soon, with simple ingredients and method.
if you're not sure what the heck it is, you've been missing out.
I like using fresh tomatoes (just a mix of whatever I have on hand) to make an extra spicy sauce, then, just as this recipe from Tori Avey indicates, we crack some eggs into it and cook them until they're still a little runny and luscious in the yolk. This dish is great served with a light salad and some crusty bread for dinner, or, at a family breakfast table.
You'll notice there's also green tomatoes in this week's share! These are tomatoes that are picked before their prime, in this case, because we're pulling out the hoophouse tomatoes to make way for winter plantings of lettuce and spinach.
Green tomatoes can be made into relishes and cakes (yeah, I know, that one surprised me) but... let's start at the beginning.
If you're new to green tomatoes, you've got to start with the classic. It takes a few tries but, you'll find a fried green tomato recipe that speaks to you. Here's a super simple basic recipe from Southern Kitchen. I almost always add a little thyme to mine... and alternate using and not using buttermilk.
If you're ready for the next level green fried tomatoes, try these from Vivian Howard.
The whole recipe is pretty involved but, the methods and attitudes are solid. I love her idea that this little tomato disc should be a vehicle for other flavors! In this recipe, the tomato is basically just a crouton for an apple salad.