Well, when it rains, it pours. In addition to loads of lovely tomatoes flowing in from our fields, we’re picking our first round of Wild Hare Organic Sweet Corn in the morning! Mark and I stood out in the field at 7am, shucked an ear a piece and gave it a taste test. The kernels were sweet enough to enjoy raw on the cob, right there for breakfast. And the Romano Beans are ready too! As a primer, Romanos are bigger than your standard green bean, but they're still plenty tender and in my opinion, this makes them more versatile. They’re a lot like a green bean or wax bean—they just look like someone ran them over with a steamroller. Just pop off the stem ends and prepare them as you would any other green bean.  You can chop them down to your preferable size or leave them whole. If you're not ready to eat your share of them this week, they can be frozen or pickled to enjoy later on.  My absolute favorite way to enjoy Romano Beans is stewed/braised with tomatoes and garlic, (like the comfort of a green bean casserole without the casserole). My recipe and method, inspired by an old Fine Cooking recipe is posted below, so scroll on down.

Surprise! The Tomatoes have come on strong a week earlier than last year. It is officially time to feast on some now and start thinking about stashing away a bit of Summer goodness to enjoy later on. We’re packing up cases of beautiful Romas (10 lbs for $33). So, get ready to feast on tomatoes, make a quick sauce for dinner, or maybe share some seasonal goodness, fresh or prepared, with a friend or loved one.