This week finds us bursting into our Tomato Salad Era, 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 booming, and a rainbow of cherry tomatoes just keep rolling in.

We’ve got a good one for you, folks. A bright and beautiful array of Tomatoes—Cherries, Heirlooms, Slicers and Romas—they’re ripening beautifully! Now is the time to whip up a little Caprese, cool off with Gazpacho, or put together the one heck of a Tomato Sandwich. (My favorite calls for two slices of toasted Sourdough, Butter, Salt and Pepper. Mark prefers his with Mayo on toasted Buttermilk Bread. Hazel’s still workshopping her version, but chances are it will be fabulous and involve Everything Bagel Seasoning). Seriously, the only thing that gets my heart jumping quite like a warm, ripe Wild Hare Organic Tomato is Wild Hare Celery. And wouldn’t you know, we’ve picked our first round of this gorgeous gorgeous green stuff today.

And on the grayest Monday in July, we picked lush greens, hundreds of pounds of cucurbits, and our first little round of Cherry Tomatoes from the field. This means we’ll have them for sale at the farm stand this week, and hopefully, in quantity to include with the CSA shares by next week. I’ve sourced some new crop Organic Potatoes from Wapato for folks to enjoy in the meantime. Cucumber Potato Salad anyone?