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.
The week is starting out plenty hot, but the end of the week looks perfect for Slow Roasting. And since we’re harvesting our first round of Wild Hare Celery this week, you might even want a great bowl of soup! If you’re not up for clocking time in the kitchen this week, then you might carve out a little bit of space in your freezer. Frozen Cherry and Roma Tomatoes (halved or whole) have become one of our favorite things to uncover in the cold months for quick weeknight dinners. Just pop the stems off and put them into a freezer bag or container of your choice for later. Yes, the freezing process will soften their texture, but it is perfect for saucing or making into soups in Fall and Winter. Though we freeze many of our tomatoes and sauces, there are certainly other ways of canning and preserving them for the long term, like water bath canning and dehydrating. But please remember—acidity is variable in tomatoes, so be sure to follow method published method from a Cooperative Extension or reputable source, like The Ball Guide to ensure that your methods and canned goods are food-safe.
In the spirit of thinking ahead, next week—August 19th & 20th—bring your dull knives to Wild Hare! Showalter Smithing will be at the farm for a sharpening pickup event. In addition to being members of the CSA since day one, Steve and Ashlee are skilled artisans, adventurers, dog lovers and two of the kindest people you will ever meet. Mark your calendars—you won’t want to miss this chance to have your knives ready for those Summer Barbeques (not to mention the crisp Apples and Winter Squashes that await us in Fall!)
Take care,
Katie
IN THE FARMSHARES THIS WEEK:
Tomatoes (Cherries,
Slicers and/or Heirlooms)
Celery
Cucumbers
Zucchini
Little Gem Lettuce
Santa Rosa Plums
RECIPES & SEASONAL TIPS
TOMATO SAUCE WITH ONION & BUTTER - Marcella Hazan
PASTA WITH NO-COOK TOMATO SAUCE - Claire Saffitz
BLOODY MARY TOMATO SALAD - Hetty Lui McKinnon
CELERY STIR FRY - Feasting at Home
SMASHED CUCUMBER SALAD - The Woks of Life
GAZPACHO AL ESTILO DE PATRICIA (PATRICIA’S GAZPACHO) - Jose Andres
HEIRLOOM TOMATO SALAD WITH CELERY, BLUE CHEESE & ONIONS - Michele Anna Jordan
TWO INGREDIENT PLUM JAM - Natasha’s Kitchen