Summer #12/18: Bulk Romas, Sweet Corn & Flavor King Pluots
The farm is bursting with goodness, thanks to the hundreds of pounds of glorious tomatoes that are ripe and ready to eat this week at Wild Hare. Our greenhouse heirlooms are ripening more and more each day, along with the candylike wonder of our rainbow of cherry tomatoes. And if that wasn’t the proverbial cherry on top, the the crew got a nice BIG pick of the Roma Tomatoes today. So, it is officially time to feast on some now and start thinking about stashing away a bit of Summer goodness to enjoy later on. Starting this week, we’ll be packing up cases of beautiful Romas (10 lbs for $35). 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. Cases will be available first come, first serve over the next few weeks.
Even if you’re not ready to do any canning or preserving, we should all get down to the business of enjoying these beauties while they’re fresh, flavorful and at their precious peak. And aside from my radiant but humble Tomato Sandwiches, I live for Tomato Salads. The version that my grandmother raised us on is straightforward and darn delicious—sliced fresh Tomatoes, with sweet Onions or Cucumbers if she had them, dressed with “un po’ di aceto e piu olio” a little bit of vinegar and more than a little oil. (I think that’s how she worded it anyway. She’ll call me to correct me after reading this tonight if need be. Not to worry). Red Wine, Balsamic, or whatever vinegar she felt like along with Olive Oil. Eyeballed—with salt, pepper, and sometimes basil too, fresh but usually dried, and I would mop it up at the end of dinner with the spongiest slices of buttered bread from the basket. She offered a solid foundation for Tomato Salad making, and from there, I have taken my liberties. Sometimes I add torn and toasted bits of bread, cooked grains, beans or cheese. Thanks to Hetty Lui McKinnon, dumplings and chili crisp have become tomato salad staples in our house too.
Happy Tomato Season,
Katie
PS: CSA Members —the cut flower garden is in big bloom, so be sure to grab some scissors and take some bouquets home, free of charge!
IN THE FARMSHARES THIS WEEK:
Sweet Corn
Tomatoes
Romano Beans
Cucumbers
Sweet Onions
Flavor King Pluots
Zucchini is “on the farmhouse” this week—we’ll have it out on the tables for you, but we have so much other produce to work with, we’re not even counting it toward the value of the share this week. Bonus…take it or leave it!
RECIPES & SEASONAL TIPS
TOMATO SAUCE WITH ONION & BUTTER - Marcella Hazan
PASTA WITH NO-COOK TOMATO SAUCE - Claire Saffitz
COWBOY CAVIAR - Love & Lemons
FARRO SALAD WITH TOMATOES & ROMANO BEANS - Martha Rose Shulman
BRAISED ROMANO BEANS WITH SPICY TOMATO SAUCE & LEMONY GROUND WALNUTS - The First Mess
MEXICAN STREET CORN SALAD - J. Kenji Lopez-Alt
SMASHED CUCUMBER SALAD - The Woks of Life
GAZPACHO AL ESTILO DE PATRICIA (PATRICIA’S GAZPACHO) - Jose Andres
TWO INGREDIENT PLUM JAM - Natasha’s Kitchen
