It's that time of Year when.................

The kids are getting ready to go back to school and Labor Day is upon us!  The Heirlooms and HG's Tomatoes are still plentiful for a great Tomato, Mozzarella and Basil salad, drizzled with the world famous 25 yr. aged Claudios's Balsamic Vinegar.  Other great salad options for the weekend are edamame and corn, or succotash.  Doc Martin Limas are now in full swing and are going fast.  And don't forget to pick up Henretty's crab cakes, they are scrumptious.

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.

Starting the first weekend in October we will be offering hay rides on the farm. They will be held on Saturdays' at 3pm and Sundays' at 2pm. The cost of the ride will be $7.50 for those who are riding and for those who who like to stop at the pumpkin patches and pick pumpkins , these will be charged by the pound. Please call and reserve your spot for they go quickly.

We have reservations for the whole wagon for family and friends for $150.00. 

CSA for the Week of August 27th:

1 Eggplant
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
2 Sunflowers




Thanks Vanessa!


Roasted Tomatoes

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!

Ingredients:

tomatoes (sliced about 1/2 inch thick, seeds removed) 

garlic cloves (peeled and left whole or cut in half)

olive oil

dried oregano

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.