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Can you say "tomato sandwich?!"
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News from the farm...
Finally, the tomatoes have begun in earnest! We can hardly believe that they have taken this long, and we’re actually still waiting on our “early” tomatoes to really start. Crazy year in so many ways! It looks like there won’t be any limits on quantities for a little while, so it’s time to pig out! The green beans are also going off, the eggplant is just beginning & we hope to have some available for online ordering soon.
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The farm is looking really good. Our great crew has us under control out there, which is not always the case. We’ve been able to keep ahead to the weeds, so far, and have been timely in getting old beds mowed down and a summer cover crop sown in those areas. I just bedded up one of our fields, so now we’re ready to plant the early fall kales! Those will go out either next week or the week after. The spring planted onions are starting to get ready. We’ve harvested the one variety of red onions. A couple of weeks to cure & we’ll have them on the online store.
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Early potatoes are wonderful to eat. We’ve been enjoying them often. But we have to dig them with a garden fork, which is time consuming and will wear you out. We have a machine that can dig them all quickly and easily for us, but we have to wait until the skins of the potatoes harden some. The machine bangs the spuds around a little, causing too much dam age to tender skins. So we have to wait another week or two.
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What's Available This Week
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Twice a week, on Saturday afternoons and Tuesday evening, we walk the fields and estimate what we will have available for sale in three or four days time. The above list is the result. We've hit summer abundance so lots of things now just say "available" which means we have as many as you all can order! Heirloom tomatoes got there this week, along with potatoes, yellow onions, lettuce mix, summer squash, both regular and baby sized, carrots and basil. Also available are beets with tops, head lettuces, cocktail tomatoes, romano flats beans (lots of these too), parsley and cilantro. We'll have a small amount of eggplant and red slicing tomatoes at the RAD market this week and hopefully enough for the online store next week. The zinnias have really started to bloom and are brightening all our bouquets this week.
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John's Recipe of the Week
John Loyd is our dear friend, neighbor, CSA worker member and a gourmet Southern cook. His delightful cooking observations and delicious recipes offerings appear here each week.
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It is a joy, to once again, have tomatoes that taste like something.
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Here is a recipe from Marcella Hazan’s “Classics of Italian Cooking”, the only book you will ever need if you like Italian dishes. Those flat Italian beans shine in this one. This recipe serves 6.
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¼ cup of just grated Parmesan or a hard cheese you like
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Trim, and boil the beans with salt. Don’t overcook them.
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Put the beans and butter in a skillet with medium heat. As the butter foams, toss them and then taste for seasoning. Add the cheese, tossing as you do, and serve right away.
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SICOURTRIS FAMILY GREEK SALAD – From Corinna Sicourtris, Philadelphia, Pennsylvania. Serves 6. With the harvest at its peak, almost everything you need is available at our farm. This is not you soupy diner Greek salad. Do adjust the amounts of ingredients as they fit you taste. There’s no wrong way to make this salad.
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4 medium tomatoes, cared and cut in one inch wedges
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1 medium onion, red or white
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8 ounces feta cheese, crumbled (about 2 cups)
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1cup of pitted kalamata olives
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Kosher salt and fresh black pepper
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In a bowl combine all the vegetables and the cheese. Then drizzle on the lemon juice and the oil.
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Look at the smile on that face! Alex's nephew, Charles, getting the field ready for bedding up.
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Love the flowers. Honor the vegetables. Let the weeds go!
Thank you for being there for us week after week and eating what we grow. We couldn't do it without you.
Your farmers, Vanessa and Alex
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