The fall brings on some of the sweetest corn. It will be available through mid-October.
Speaking of October!!!!! Don't forget to make your reservation for our Hay Rides.
CSA for the Week of August 27th:
2 Heirloom Tomatoes
2 HG's Tomatoes
1/2 lb. Green Beans
1/2 lb. Doc Martin Limas
1 1/2 lbs. Potatoes
1 pint Heirloom Cherry Tomatoes
1 Red Onion
1 Candy Onion
2 lbs. Squash
1 Green Pepper
The kitchen counter is full of tomatoes from each week's CSA. I've made a dozen variations on a tomato salad- from corn and heirloom cherry tomatoes with balsamic and basil to garlicky green beans and tomatoes. Tonight I had a bunch of really ripe stragglers- each with a bit of a bad spot. My #1 tomatoes turned #2 overnight! Here's a super easy recipe to regain counter space and make quick work of a colander full of tomatoes. These roasted tomatoes keep at least a few days in the fridge and I add them to omelets, soup, quiche, pizza, pasta sauce, etc. They also freeze well to brighten winter meals. Whenever I use the oven, I try to cram it full of veggies to roast to conserve energy and save time during the week. Roasted potatoes with rosemary, tin foil parcels of beets sprinkled with some good sea salt, chopped medleys of eggplant, onion and zucchini.. yum!
tomatoes (sliced about 1/2 inch thick, seeds removed)
garlic cloves (peeled and left whole or cut in half)
salt and pepper
Preheat oven to 300 degrees. Lightly coat several baking trays with olive oil. Arrange tomato slices on the trays, skin side down.
Tuck garlic cloves into tomato crevices. Sprinkle with salt, pepper and oregano. Drizzle with a little more olive oil. Bake for 45 minutes to 1/5 hours
depending on how thick and watery your tomatoes are. You want them to shrink down a bit and lose a lot of their moisture without burning. Keep
them in a covered container in the fridge with a drizzle of olive oil on top.