A cool, gray morning. A good reminder to sit down, take a deep breath, and write. Still incredibly busy, but with the intense heat dissipated, the pace is a little less frantic. Last week, we brought in over 1500 pounds of tomatoes. We sold most of them, but are still working on processing the extras- putting up sauce and salsa for the winter months. Some of it, we’ll share with our Fall/Winter CSA members (details to come in email format!). Lots of it, we’ll eat, deciding on the best recipes to use for next year’s bigger winter CSA. And look forward to more tomatoes in your share this week!
Although it just began to feel a little fall-like, we’re already deep into our transition to autumn. Today we’ll put in the last planting of radishes and turnips that will mature before snowfall; the only thing we’ll keep planting after this week is salad greens. A much welcome break from seeding, and an acute awareness that what we’ve put in the ground so far this year has to be enough to feed us until spring. Right now it feels like there is just too much abundance. But we’ll want tomatoes every week of the winter, we’ll need carrots in the cold cellar until April. It’s the question every year- will this be enough? This year, with any luck, we’ll eat like kings and queens until the first greens poke their heads above ground in spring.
And we want to make sure that you, our members, have a chance to share in that with us. Thus, we’re offering some member deals on preserving items this week:
20# boxes of canning tomatoes for $25, and pesto basil for $8/lb. And if you want to get creative with eggplant (preserve in olive oil, baba ganouj, puree and pressure can, ratatouille, etc.), we can do 10# boxes for $20
And here’s what’s in store tomorrow:
- Tomatoes, and lots of ’em
- Peppers, hot and sweet
- Greens, salad and/or cooking
- U-Pick cherry tomatoes, flowers, basil
And a few recipe ideas for inspiration:
Baba Ganoush by David Lebovitz (Note: with our tiny, tender eggplant, I usually don’t char and take skins off, I just cut in half and roast, then puree them whole. See what you like!)
Have a great week!