Eggplant - Lettuce - Onion - Melon - Corn - Tomatoes (Heirloom, Red, Cherries) -
Cukes - Parsley - Purple Pepper - Cayenne Pepper
For the past couple of years, we’ve been pretty committed to having the field crew take proper breaks at proper hours. For example, Rather than stopping for lunch after the full pick is over- around 3pm, we make sure to call it around noon. This might not come as a shock to anyone reading this, as it is basic humanitarianism 101, however I spent the majority of my 20’s eating lunch at 3pm after starting at 6 or 7am. I think a couple of weeks ago I mentioned that farming is partly masochistic… still applies.
Anyhow, it has been years since the crew took a late lunch, but today there was just too many tomatoes and the picking was too damn good. The crew didn’t come back from the field until well after 3. As a result, there are stacks on stacks of crates filled with tomatoes with MASSIVE industrial grade fans blowing turbine winds to ward off any fruit flies that dare try to land. It’s a pretty impressive show. All this said, for those of you (like me) who have a deep love for roasted cherry tomatoes, plum tomatoes, all tomatoes, now would be the time to order your canners, your flats of cherries, etc… for roasting, saucing, salsa-ing, preserving. The number at the farmstand to place your order is: 603-298-5764
Also I want to mention the white residue on your cherry tomatoes is from sanidate. Sanidate is the combination of two compounds; Hydrogen peroxide and Acetic Acid. The two chemicals combine to form a new compound, Peracetic acid. We run this product, sanidate, through our pack-shed wash line. We do this in order to insure that our crops arrive to your plates with 0 traces of pathogens (e.coli, salmonella, listeria, etc…). No, we are not pooping on our crops, running them through sanidate, and calling it a day- but this way, we can protect ourselves and the community that eats our food if, say a deer or bird uses our fields as its bathroom. Also, sanidate is becoming the standard in most packsheds across the country being used by organic and commercial growers alike. Bottomline, this stuff is super safe. And it breaks down to air and water while drying. HOWEVER, we are seeing that it leaves a little residue behind- if this bothers you, by all means, be safer than safe and wash your veggies!! And if it doesn’t bother you, well, bottoms up!
TIPS - TRICKS - RECIPES:
ANOTHER STINKIN EASY RECIPE FROM CLAIRE, THIS TIME IT’S
BABAGHANOUSH (SMOKY EGGPLANT DIP)
1 MEDIUM EGGPLANT
1 CLOVE GARLIC
1-4 T. Tahini
2 T. Olive Oil
Salt to taste
On the grill or in the broiler, cook eggplant until it looks like a deflated tire. Don’t worry if you get some charred bits, those add flavor.
While the eggplant cools, combine lemon juice, garlic, tahini, and olive oil in a food processor (immersion blender will work as well). Blend away!
Pull stem off of eggplant, and add to the food processor continuing to blend.
Add salt and garnish as desired (perhaps with flat leaf parsley?!)
Serve with veggies, crackers, pita, falafel, the list goes on…
Serves : 4 By MELISSA RUBEL JACOBSON
1 medium eggplant (1 pound), halved lengthwise and sliced crosswise 1/2 inch thick
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
Halved grape tomatoes
Coarsely chopped flat-leaf parsley
Fresh lemon juice
Light a grill or preheat a grill pan. Brush the eggplant slices on both sides with the olive oil and season with salt and pepper. Grill the eggplant over moderate heat for about 6 minutes, turning once, until lightly charred and tender. Transfer the eggplant to a bowl. Add tomatoes, parsley and lemon juice, season with salt and pepper and toss.
TIME: 3 HOURS/ BY SMITTENKITCHEN.COM
(HOLD ON TO THIS RECIPE YOU WILL NEED IT IN THE WEEKS TO COME!!!!)
I know what you’re going to say: “You want me to turn on my oven in the middle of the summer for three freakin’ hours? Are you insane?” And all I can say is, well, yes, but also the oven is so low that I swear it won’t heat up your apartment (house) in any noticeable or annoying way.
Cherry, grape or small Roma tomatoes
Whole gloves of garlic, unpeeled
Herbs such as thyme or rosemary (optional)
Preheat oven to 225°F. Halve each cherry or grape tomato crosswise, or Roma tomato lengthwise and arrange on a parchment-lined baking sheet along with the cloves of garlic. Drizzle with olive oil, just enough to make the tomatoes glisten. Sprinkle herbs on, if you are using them, and salt and pepper, though go easily on these because the finished product will be so flavorful you’ll need very little to help it along.
Bake the tomatoes in the oven for about 3 hours. You want the tomatoes to be shriveled and dry, but with a little juice left inside–this could take more or less time depending on the size of your tomatoes.
Either use them right away or let them cool, cover them with some extra olive oil and keep them in the fridge for the best summer condiment, ever. And for snacking.