- Cabbage
- Sweet Onions
- Beefsteak Tomatoes
- Yellow "Taxi" Tomatoes
- Assorted Heirloom Tomatoes
- Sweet Peppers
- Italian Parsley
- Tomatillos
- Red and/or Green Bok Choy
- Potatoes
- Bartlett Pears
- Nectarines
- Gala Apples
Farm Photo Journal
We couldn't have done it without help from our employees and from Peg's parents, Steve and Mary Ann O'Callaghan.
Music for the event was provided by three of our employees--Jessie (above right), Nathan (above left) and Heidi (not pictured).
The rest of us had our assigned tasks too. Matt drove the wagon, Peg managed the check-in process, Catherine answered questions, Tyler ran the popcorn machine, and Heidi and Hannah (pictured above) helped members weigh their tomatoes at the end. As a group we picked almost 4,000 pounds on Sunday. Nice work, everybody! (That's a lot of tomatoes!)
Notes from the Farm Kitchen
In addition to providing the makings for cabbage rolls, minestrone, and fish tacos, a nice head of cabbage is the main ingredient in coleslaw. There are many variations. I encourage you to experiment with new flavor combinations. Here are some that I like: cabbage, dill, grated carrots, olive oil and white vinegar; cabbage, mayo, toasted walnuts, apples and cider vinegar; cabbage, onion, bacon, and white wine vinegar (served warm); cabbage, lime juice, canola oil, peanuts, cilantro and chile powder; and cabbage, sesame oil, soy sauce, rice vinegar and sesame seeds. When slicing cabbage for slaw, cut the head into 4 wedges first and then cut diagonally across the wedge.
The tomatillo, also known as the husk tomato, plays an important role in Mexican cuisine. It is the primary ingredient in salsa verde, a popular salsa that also calls for garlic, onion, chile peppers, cilantro and lime juice. Store at room temperature, with husks on, for up to 2 weeks.
I also love pears because they are such a versatile fruit in the kitchen. They can be used in sweet desserts as well as in savory meat dishes and vegetable salads. Mick Klug, the farmer who grows your fruit, picks his pears on the firm side in order to prevent bruising during harvest. Store them in the fridge until a few days before you want to eat them. Then allow them to ripen at room temperature. Placing pears in a paper bag at this point will speed things up because it traps the ethylene gas that pears naturally emit during the ripening process.
A note about storing apples: While an arrangement of apples in a bowl makes a beautiful centerpiece on the table, they really will store much better if you keep them in the refrigerator. This week you can let your tomatoes be the centerpiece!
This Week's Recipes
Balsamic and Bacon Braised Cabbage
Next Week's Harvest (our best guess)... arugula, Swiss chard, tomatoes, eggplant, cipollini onions, basil, carrots, sage, leeks, white seedless grapes, peaches, plums and more!
