Summer #13/18: PEAK TOMATO, Shishitos & Mini Melons too!
There’s always one day in late August when the crew heads out to harvest, buckets and bins in hand, not knowing that a morning’s work will add up to over a half ton of produce. The feeling catches up with you by the end of the week if not by the end of the day. Seriously, give it up for the crew if you have a chance. The fruits of their labor are in wide array and full display this weekOur tomatoes are at their literal peak. The Heirlooms, Beefsteaks and Cherries have doubled in yield over last week, along with another steady pick of Romas. This means that the BULK SALE will continue this week: 10 lb Boxes of Romas for $35 as well as 6 Pint Cases of Mixed Cherry Tomatoes for $33. Make yourselves some salads, salsas, sauces, freeze some whole or enjoy a nice roasted treat down the road. Or share some with a friend...or take some to someone special. You never know what they'll say, but it just might sound something like, "Thank you. I love them, and I love you."
And if that wasn’t enough to gush about, we’ve grown a nice round of those sweet little cantaloupes again this year, and the first pick is ripe! So, get ready to slice one of these cuties in half, grab a spoon, scoop out the seeds and treat yourself.
We’ve also picked a first little sampling of Shishito Peppers, Shishitos are small, thin-walled peppers that are typically mild in flavor and make a deliciously simple appetizer when blistered on a hot dry skillet. I like mine this way, with a squeeze of lemon and a little sprinkle of salt, though our customers have shared legends of epic burritos and incredible pizzas they’ve made with them. Shishitos are typically mild in flavor; however, the plants do produce an occasional medium-hot pepper. (When we eat them as a family, whichever one of us gets one with a little heat to it calls it out like BINGO. What can I say? We know how to live.)
And yes…more Summer Squash…more Cucumbers…more Beans…and more Sweet Corn.
Come and get it!
Katie
IN THE FARMSHARES THIS WEEK:
Sweet Corn
Shishito Peppers
Tomatoes, Big & Small
Zucchini
Cucumbers
Mini Melons
Romano Beans are “on the farmhouse” this week—they’re a bonus you may take or leave. We’ll have them out on the tables for you, but we have so much produce to work with, we’re not even counting them toward the value of the share this week.
RECIPES & SEASONAL TIPS
HOW TO MAKE THE BEST PAN CON TOMATE, ACCORDING TO SPANISH CHEFS - Food & Wine
DAVID LEBOWITZ’S CHERRY TOMATO CROSTINI WITH HERBED GOAT CHEESE - Andrew Zimmern
ITALIAN ROMANO BEANS WITH SMASHED CHERRY TOMATOES- Farm to Jar
SUMMER CORN TOMATO CUCUMBER SALAD - Dan Pelosi
BLT SALAD WITH THE BEST DRESSING - Natasha’s Kitchen
4 INGREDIENT ROASTED CHERRY TOMATO SAUCE - She Loves Biscotti
GRATED TOMATO PASTA - Ham El-Waylly
BLENDER ZUCCHINI CHOCOLATE CHIP OATMEAL MUFFINS- Half-Baked Harvest
BURST TOMATO GALETTE WITH CORN & ZUCCHINI- Smitten Kitchen
