- Melons (Cantaloupe & Watermelon) – All Shares
- Summer Squash/Zucchini – All Shares
- Fennel – All Shares
- Radishes – All Shares
- Kale – All Shares
- Mini Tomatoes – All Shares
- Slicing Tomatoes – All Shares
- Tulsi Basil (not pictured) – All Shares
- Apples – Half Shares Only
- Eggplant – Full & Half Shares Only
- Onions – Full & Single Shares Only
- Cucumbers – Full Shares Only
- Dill – Full Shares Only
- Beets – Full Shares Only
Farmer’s Notes
I want to let you all know that we received about an inch of rain last Friday/Saturday and it was delicious and sweet. Boy did we need it. We have had a very dry July and August and it is such a relief to have some decent rain hit the ground after many misses. We have another good chance of some rain this Thursday night. The crops have really responded and things are looking spectacular right now. We have many of our fall crops in the ground now, and more planting will continue until mid September or so. Our Fall Produce Shares are now sold out, so we are excited to be producing lots of tasty vegetables for those 5 bi-weekly deliveries.
Tomatoes are one of the most commonly grown fruits in America, both known for their wide variety of uses and ease to grow. The ancestors of the crop originated in South and Central America and is believed to have been domesticated first by the indigenous people of Mexico. Not long after the first settlers landed in modern day Mexico the tomato was taken back overseas to Spain and from there, spread to other European colonies and settlements in other parts of the world during the 16th century.
Here at the farm we are growing quite a few different types of grape and slicer tomatoes. The slicer tomatoes are the bigger variety which include the more traditional round red, the more elongated Sheboygan tomato, and a bright yellow round type. These would be the fruits used mainly for cooking, juicing, or for sandwich making. These tomatoes will readily ripen of the vine if you happen to receive one or two that are not as red or soft as you desire. We have an even greater variety of grape tomatoes growing in multiple shapes and sizes. The more tangy, exotic ones are short, stubby and yellow like a fingerling potato while a slightly bigger, purple and green striped type are more round. All of our grape tomatoes, you may have realized, are noticeably sweeter than their store bought counterparts and taste great raw whole or sliced into your favorite dish. It is best to NOT refrigerate your tomatoes as chilling them is known to reduce the flavor. They store best at room temperature and out of direct sunlight.
We hope you have been enjoying them!
~Farmer Josh
Some recipes to try:
| Servings |
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- 1 Tbsp olive oil
- 1 bulb fennel trimmed, cored, and thinly sliced
- 1 large yellow onion (or 2 small) halved and thinly sliced
- salt & pepper to taste
- 1 tsp sugar
- 2 tsp olive oil plus more to brush on the dough
- 2 1/4 cups bread flour
- 1/4 oz active dry yeast
- fennel fronds
- 4 oz fontina cheese shredded
Ingredients
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|
- Caramelize the onions and fennel: Heat olive oil in a large skillet with a tight-fitting lid over medium-high. Add the fennel and onion and season with salt and pepper. Cook, stirring occasionally until mixture begins to brown, about 5 minutes. Reduce heat to medium, cover, and cook 5-7 minutes. Uncover, add 1 Tbsp water and cook, stirring constantly, until golden brown and soft, about 2 minutes
- Prepare pizza dough (optional; can be replaced with store bought dough): Pour 1 cup warm water into a medium bowl; add sugar and sprinkle with year and let stand until foamy, 5 minutes. Whisk oil and 1 tsp salt into yeast mixture. Add flour and stir with a wooden spoon until liquid is incorporated (dough will appear dry). Turn out onto a floured work surface. Knead until dough comes together in an elastic ball, 2 minutes. Transfer to an oiled medium bowl; brush lightly with oil. Cover bowl with plastic wrap; set in a warm, draft-free place until dough has doubled in bulk, 45 minutes. Punch down dough and cover; let rise another 30 minutes. Turn out dough into a lightly floured work surface. Divide into 4 equal pieces and let rest for 15 minutes before using.
- Heat up a grill on medium-high heat.
- On a foured surface, stretch the pizza dough into a 10-inch long oval or other desired shape. Brush one side lightly with olive oil and season with salt and pepper.
- Place the dough, oiled side down, directly on the grill. Brush the top with olive oil and cook until underside is lightly charred and bubbles form all over top, 1 to 2 minutes. With tongs, flip dough and cook until lightly charred, 1 to 2 minutes. Slide dough to cooler side of grill.
- Top with cheese and fennel fronds; cover grill. Cook until cheese melts and toppings are heated through, 2 to 5 minutes.
| Servings |
|
- 2 Tbsp extra virgin olive oil
- 1 bulb fennel cored and thinly sliced, plus 1/4 cup fronds
- 3 Tbsp freshly shaved parmesan
- 5 radishes thinly sliced
- 1 Tbsp freshly squeezed lemon juice
- 2 tsp whole grain mustard
Ingredients
|
|
- Whisk together oil, lemon juice, and mustard and season with salt and pepper.
- Toss dressing with fennel bulb and radishes and adjust seasoning if necessary. Top with Parmesan and fennel fronds.
| Servings |
|
- 1 pound radishes
- 3 TBSP unsalted butter
- 2 TBSP sugar
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground pepper
Ingredients
|
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- Place radishes in a large skillet and add just enough cold water to cover, about 2.5 cups. Add butter sugar salt and pepper and bring to a boil.
- Reduce heat to medium-low. Simmer until radishes are tender and liquid is reduced to a glaze.
- If radishes are tender before liquid is a glaze, remove radishes and continue reducing the liquid. Serve with glaze over radishes.
