Thursday, August 17, 2017

Notes from Your Farm: Melons & Zucchini



Hello from the Farm,   


Hours for Pick Up:
Thursday - 3:00pm till 7:00pm
Friday - 11:00am till 7:00pm
Saturday - 9:00am till 1:00pm 


Last week was so exciting bringing many local products together to make a delicious pizza! Your Farmers had fun making their pizzas, check them out below



The pizza on the left used the ricotta cheese from the cheese share with spinach, sliced tomatoes, and a splash of tomato sauce.  On the right the pizza is topped with broccoli, mushrooms, mozzarella, and homemade tomato sauce made with our tomatoes!  The crust was so think and scrumptious, and an easy dinner to create.  If you missed out on the pizza crust or want more contact Abendessen Bread for special orders at: abendessenbread@gmail.com


Guess what?!?! Zucchinis are back!  
Your Farmers planted a second round of zucchini in late June so you would be able to enjoy zucchini, once again, in late August till the beginning of September. We are thrilled to bring back this versatile crop for a few weeks before Fall settles in.  Making summer last a little longer.


What you need to know about Melons
The first week of melons is here!  Melons only last a short time during the summer but are great to have around when it is humid in August.  This crop is one of the trickiest to harvest because we can't cut open every melon to make sure it is ripe.  We go by the noise that the melon makes when we flick it with our finger.  If the melon makes a high pitched noise that means it needs more time on the vine.  If it makes a low pitched noise this normally means the melon is ready and that it is filled out all the way.  I have heard of others looking at the vine connected to the watermelon; if the vine is dead the melon is ready.  This isn't always true...melons can be ready before the vine is dead.  This is what I mean by tricky!
Pointers to take home with you:
1. Should always carefully wash off you melon
2. Make sure the melon is dried off before putting it into the refrigerator
3. Should let melon set for a day or two before eating
4. A melon can last up to 1-2 weeks in the refrigerator
5. Store cut melon in a container or plastic wrap


PYO Field - Herb of the Week  
- Parsley -  
Native to central Mediterranean region. 
Used mainly as an herb or spice in cooking  
Harvesting can be done by cutting off small portions but leaving some leaves behind for future growth.
Storage: keep in refrigerator lightly wrapped for up to one week.
Spaghetti with Parsley Pesto
Ingredients: 1 pound spaghetti, Kosher salt, 1/2 cup unsalted, roasted almonds, 4 cups (packed) fresh flat-leaf parsley leaves, 3/4 cup chopped fresh chives, 3/4 cup extra-virgin olive oil, 1/2 cup finely grated Parmesan, Freshly ground black pepper
Directions: 
  1. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 2 cups pasta cooking liquid.
  2. Meanwhile, pulse almonds in a food processor until smooth. Add parsley, chives, oil, and Parmesan; process until smooth. Season pesto with salt and pepper.
  3. Toss pasta and pesto in a large bowl, adding pasta cooking liquid by 1/4-cupfuls until saucy. Season with salt and pepper.
  4. DO AHEAD: Pesto can be made 5 days ahead. Cover surface directly; chill.


Additional Note: Many vegetables / herbs / flowers are ready for harvest in the PYO Field even though they do not have a white wooden sign in front of them.  Please harvest whatever you think is ready in the PYO Field even if it does not have a white wooden sign in front of it.


Excited about what you make with our veggies?
Share it on our Facebook page!  This is a great way to share recipes and cooking experiences with other shareholders.  Use recipes that you find, ones that we post on our newsletter, or one that you just made up!  Post a picture of your creation on our Facebook page with the ingredients and directions.
Like us on Facebook: https://www.facebook.com/GoodwillatHomefieldsFarm/ 
 

Homefields - Picnic in the Fields
Save the Date - Sunday, September 24
More details at: www.homefields.org  


2017 Season
Know anyone that might be interested in a share at the farm?  Get them in contact with the Farm Manager: Taryn at 717-871-3110 or email thogeland@yourgoodwill.org 
   

Abendessen Bread
Sourdough Bread - Makes awesome BLT's! - $5 a loaf


Fall Coffee Share 
Maybe you wanted to join the coffee share program, or purchase Homefields Breakfast Blend, but the coffee was whole bean and you didn't have a grinder. Well, you no longer have that excuse!  Thanks to College Coffee Roasters / George Street Cafe's very generous donation of a commercial coffee grinder, we now can offer ground coffee as well as whole bean.
  
You have until Sept. 1 to join the coffee share program, just tell us what you would prefer and we'll do the rest. Questions? Call Bruce at: 717-278-0839.

Coffee share will start the week of Sept. 7 and go for six weeks - $36 - make checks out to Homefields, in memo of check put "coffee share" -Send payment to PO Box 41, Millersville, PA 17551

In the meantime, The Breakfast Blend ($6 a bag) and iced coffee (by donation) will be available

Feel free to call with any questions regarding the coffee share: Bruce Sullenburger at (717) 278-0839.


Harvest List
Zucchini - storage: store in a plastic bag in the crisper of your refrigerator and use within one week. For longer storage, cooked summer squashed can be frozen and added to soups in the winter months.
Zucchini and Sweet Corn with Toasted Cumin Seed and Lime
Ingredients: 4 cups of zucchini, 2 ears of corn husked (in season and found at local farm stands), 1 Tbsp. extra virgin olive oil plus more for grilling, 1/2 tsp. cumin seed, 2 garlic cloves minced (found in share), 2 tsp. lime juice, coarse sea salt and freshly ground pepper, 1 Tbsp. chopped fresh cilantro or parsley (parsley found in PYO field)
Directions: preheat grill to high. Brush zucchini and corn with olive oil and place on grill. Grill zucchini on each side 3-4min or until lightly charred. Grill corn 2-3min and rotate until sides are lightly charred. Remove both from grill. Place zucchini in serving dish. Carefully cut corn kernels off cob, add to zucchini and set aside. In small dry skillet over low heat, toast cumin seed until fragrant. Remove from heat and grind using mortar and pestle and set aside. In same skillet, saute garlic in olive oil until lightly browned (about 1 minute). Remove from heat and stir in lime juice, ground toasted cumin, salt and pepper.  Pour over zucchini and corn, toss to combine, top with cilantro or parsley and serve.  
Recipe from: "Eat Clean Live Well" By: Terry Walters

Melons - storage: once you've cut into a melon, wrap the remainder in plastic and it should keep in the fridge for about 3 days. If you find yourself with more melon than you can eat before it spoils, freeze it. Cut into cubes, tossing with 1/4 cup of sugar for each 2 cups of fruit if desired, and store in an airtight container.

Eggplant - storage: best eaten fresh. Store in vegetable crisper for up to one week. For longer storage, make eggplant dishes like baba ghanouj and freeze in an airtight container. 
 Baked Eggplant Parmesan
Ingredients: 2 tablespoons melted butter, 1 1/4 cup Rice Krispie cereal crushed fine*, ¼ cup grated Parmesan cheese *, ½ teaspoon salt, Dash of pepper, 1 small eggplant (a 1 pound eggplant will make approximately 2 batches), 1 egg, beaten (add 1 teaspoon of water to egg to beat easier), 1 cup tomato sauce* (more or less according to taste), 1 cup shredded mozzarella cheese*
 
Instructions Preheat oven to 400 degrees F., Pour melted butter into a 11 x 7-inch baking dish. Set aside. Place beaten egg in a shallow bowl. Set aside. In a ziplock bag combine Rice Krispie cereal, Parmesan cheese*, salt and pepper and crush. Put mixture into shallow bowl and set aside. Peel eggplant* and cut into 1/4 inch thick round slices. Dip each slice in egg and coat with crumb mixture. Place in prepared baking dish. Bake for 20 minutes; turn slices and bake for an additional 15-20 minutes. Pour tomato sauce over eggplant and top with mozzarella cheese. Bake for 5 more minutes, or until cheese is just melted.
 
*Notes *
* Corn Flakes can be used instead of Rice Krispies.
* Parmesan cheese is optional.
* You can peel the whole eggplant or just peel in stripes down the length of the eggplant.
* The baked eggplant tastes great with or without the sauce and mozzarella cheese. Sometimes I leave out the sauce and just melt the mozzarella cheese.
* Is really good served with any type of pasta and a salad.
Thank you Susan for this great recipe and photo!

Tomatoes - storage: do not refrigerate. Maintain their best flavor if kept at room temperature. If your tomato is not quite ripe, let it sit on the counter for a day or two. Can be frozen whole. Core them, freeze on a cookie sheet, and once tomatoes are frozen solid place in zip lock bags and freeze until ready to use.
Herb-Roasted Summer Tomato Sauce Recipe
Ingredients: 20-25 medium tomatoes, cored; 1 medium head garlic (found in share), peeled and separated into wedges; 1/4 cup each minced fresh basil, oregano, and parsley (found in PYO field); 1/4 cup olive oil; Salt and pepper to taste
Instructions: 1. Place tomatoes cored side-up in a baking sheet. Arrange garlic and herbs over tomatoes. Drizzle olive oil over tomatoes and sprinkle with salt and pepper.  2. Bake tomatoes at 300F 2 to 3 hours or until tomatoes are completely soft and slightly bursting. Cool 20 minutes then puree tomatoes in batches in a high-speed blender until smooth. Transfer tomato sauce to jars and cool slightly before using or storing in refrigerator.
(you can make this recipe smaller)

Peppers - storage: refrigerate in vegetable crisper for 1 to 2 weeks. To freeze, remove seeds and stem and prepare as you like - slice or diced. Place in zip lock bags in the freezer. They will soften once you remove from the freezer, but will be great to add to soups and casseroles. 
Peppers Provencal
Ingredients: 1/4 cup olive oil, 2 Tbsp. butter, 2 cups yellow onions thinly sliced (found in share), 2 large sweet peppers sliced into thin strips, 1/2 tsp. herbs de Provence (find herbs in PYO field), salt and freshly ground pepper, 2 garlic cloves minced (found in share), 1/2 cup finely shredded basil leaves (found in PYO field)
Directions: heat oil and butter together in heavy skillet until butter melts. Add onion and peppers; season with herbs de Provence and salt and pepper. Simmer, stirring frequently, for about 45 minutes, or until vegetables are limp, tender an lightly browned. (Mixture should have marmalade appearance). Add basil and garlic and cook for another five minutes. Remove skillet and let cool to room temperature. Drain excess oil. Serve on toasted farm bread as an appetizer (sourdough bread of the week).

Scallions - storage: place in a jar with water covering roots next to a window. Or do the same thing and then place plastic bag over scallions and put in refrigerator.

Garlic - storage: place in mesh bag, bowl or paper bag. Do not place in plastic bag, will encourage rot.

Onions - storage: keep in cool, dark, dry location. Don not place in plastic bag, will encourage rot.  

- Most of the storage ideas were found in our Goodwill at Homefields Farm "A Mostly Vegetarian Cookbook".  Which can be found at our sign in desk at the distribution center 



Make time for the Eclipse that is happening August 21!,

Your Farmers

Thursday, August 10, 2017

Notes from Your Farm: Pizza Week!




Hello from the Farm,   

Hours for Pick Up:
Thursday - 3:00pm till 7:00pm
Friday - 11:00am till 7:00pm
Saturday - 9:00am till 1:00pm 



What to do with all of these tomatoes?!?  We have a great choice for you this week, especially if you receive the cheese share.  



This week Abendessen Bread is offering a par-baked pizza crust for $5 a crust.  Their pizza crust can be combined with Hillacres Pride Ricotta or Shredded Savory Herb Blend that "is excellent on a pizza - it melts well and compliments the flavors" (from cheese share info).  If you do not receive the cheese share don't worry!  You can find shredded Colby and Cheddar cheeses at any grocery store.  We were even given a Tomato Sauce Recipe that can be used to complete your pizza.

Herb-Roasted Summer Tomato Sauce Recipe

Ingredients: 20-25 medium tomatoes, cored; 1 medium head garlic (in share), peeled and separated into wedges; 1/4 cup each minced fresh basil, oregano, and parsley (in PYO field); 1/4 cup olive oil; Salt and pepper to taste

Instructions: 1. Place tomatoes cored side-up in a baking sheet. Arrange garlic and herbs over tomatoes. Drizzle olive oil over tomatoes and sprinkle with salt and pepper.  2. Bake tomatoes at 300F 2 to 3 hours or until tomatoes are completely soft and slightly bursting. Cool 20 minutes then puree tomatoes in batches in a high-speed blender until smooth. Transfer tomato sauce to jars and cool slightly before using or storing in refrigerator.
(you can make this recipe smaller so it is for only 1 pizza)



Directions for Par-Baked Pizza Crust

Preheat oven to 400F. For best results, place pizza on a cookie sheet and continue cooking in the oven until cheese is melted and crust is golden brown; approximately 10-15 minutes. Cooking times vary depending on the amount of ingredients and your personal crust preference - watch your pizza carefully! Pizza Crust may be double bagged and frozen for up to 3 months. (Pizza Crust is first come first serve, if you are not able to get pizza crust because it ran out contact Stephanie for a special order at: abendessenbread@gmail.com)


Other additions that could be put on your pizza are: mushrooms from the mushroom share; hot peppers, basil, oregano, parsley, cherry tomatoes which are all found in the PYO Field.  Garlic, tomatoes, onions, and scallions found in your share.

Hope you enjoy this combination of local products that are offered at your CSA!


Check out Emily's new signs she is making for Herb Beds and PYO Field!  They are a creative addition in our PYO areas.


PYO Field - Herb of the Week  
- Lemon Grass -  

Just break off a piece of this grass and smell that Lemon! Originally it is found in Africa, Asia, Australia, and Tropical Islands.

Used in Asian cooking, medicinal herb, insect repellent (mosquito mainly), and put into teas to help with anxiety.  

Harvesting can be done by cutting off small portions or cutting down to the ground for the tender part of the grass.

Storage: keep in refrigerator lightly wrapped for up to two weeks.

Cooking this herb can be used in Asian dishes, herb for meat and seafoods

Lemon Grass and Mint Tea
Ingredients: handful of mint, handful of lemon grass, and water

Directions: wash off mint and lemon grass.  Fill a pitcher with water, add lemon grass and mint to the pitcher.  Let it sit in the water over night in refrigerator.  The next day it will be a great minty sweet flavor.  If it is too strong just add more water.


Excited about what you make with our veggies?
Share it on our Facebook page!  This is a great way to share recipes and cooking experiences with other shareholders.  Use recipes that you find, ones that we post on our newsletter, or one that you just made up!  Post a picture of your creation on our Facebook page with the ingredients and directions.

Like us on Facebook: https://www.facebook.com/GoodwillatHomefieldsFarm/ 


Homefields - Picnic in the Fields
Save the Date - Sunday, September 24
More details at: www.homefields.org  


2017 Season
Know anyone that might be interested in a share at the farm?  Get them in contact with the Farm Manager: Taryn at 717-871-3110 or email thogeland@yourgoodwill.org 
   

Abendessen Bread
Par-Baked Pizza Crust - Perfect for our pizza combination listed above! - $5 a crust

If you are not able to get pizza crust because it ran out contact Stephanie for a special order at: abendessenbread@gmail.com 


Coffee Share
Fall Coffee Share - will start the week of Sept. 7 and go for six weeks - $36 - call Bruce if you have questions - make checks out to Homefields, in memo of check  put "coffee share".  Send payment to PO Box 41, Millersville, PA 17551
In the meantime, The Breakfast Blend ($6 a bag) and iced coffee (by donation) will be available
Feel free to call with any questions regarding the coffee share: Bruce Sullenburger at (717) 278-0839.


Harvest List
Cabbage - storage: refrigerate in salad crisper. Do not remove outer leaves prior to storage. Firm, compact cabbage will keep up to 3 weeks, but its nutritive value diminishes with time. If the outer leaves wilt, just remove them before cooking.


Just because I'm sure everyone still has cabbage :)
Roasted Cabbage Wedges
Ingredients: 1 tablespoon plus 2 more tablespoons extra-virgin olive oil, Coarse salt and ground pepper, 1 medium head green cabbage, cut into 1-inch-thick rounds, 1 teaspoon caraway or fennel seeds
Directions: Preheat oven to 400 degrees. Brush a rimmed baking sheet with 1 tablespoon extra-virgin olive oil. Place 1 medium head green cabbage, cut into 1-inch-thick rounds, in a single layer on sheet and brush with 2 tablespoons oil. Season with coarse salt and ground pepper and sprinkle with 1 teaspoon caraway or fennel seeds. Roast until cabbage is tender and edges are golden, 40 to 45 minutes.
Eggplant - storage: best eaten fresh. Store in vegetable crisper for up to one week. For longer storage, make eggplant dishes like baba ghanouj and freeze in an airtight container. 

Olive Oil Roasted Eggplant
Ingredients: 1 large eggplant, 3 tablespoons extra virgin olive oil, salt and pepper to taste, 2 tablespoons fresh lemon juice
Directions: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or lightly grease. Slice the eggplant in half lengthwise, then cut each half into quarters lengthwise. Cut each of those in half to make two shorter quarters. Place the eggplant onto the baking sheet with the skin side down. Brush each piece with olive oil and season with salt and pepper. Roast in the preheated oven until softened and golden brown, 25 to 30 minutes. Remove from the oven and sprinkle with lemon juice. Serve hot.

Tomatoes - storage: do not refrigerate. Maintain their best flavor if kept at room temperature. If your tomato is not quite ripe, let it sit on the counter for a day or two. Can be frozen whole. Core them, freeze on a cookie sheet, and once tomatoes are frozen solid place in zip lock bags and freeze until ready to use.

Tomato Salad on a Roll
Ingredients: 1 pound ripe tomatoes*, in assorted colors and sizes, Salt and pepper, 2 garlic cloves* (could use scallions instead), finely minced, 2 anchovy fillets, rinsed and roughly chopped, optional, 1 teaspoon capers, rinsed, 3 tablespoons extra virgin olive oil, 2 teaspoons red wine vinegar, Pinch red pepper flakes, 12 basil leaves* (PYO Field), A few tender parsley leaves (PYO Field), 4 fresh French rolls or a long baguette*
(Don't forget to make this recipe your own, meaning add or take away whatever ingredient you want.)
Directions: Cut larger tomatoes in thick slices or wedges and smaller ones into halves, and put them in a salad bowl. Season with salt and pepper. Add the garlic, anchovies (if using), capers, olive oil, vinegar, pepper flakes and half the basil, torn or chopped. Gently toss with the tomatoes and leave for 5 or 10 minutes. Split the rolls or baguette lengthwise. Spoon tomato salad and its juices onto bottom of each roll (or bottom half of the baguette). Lay a few basil and parsley leaves over tomatoes. Replace tops and press lightly. If using baguette, cut crosswise into 4 pieces. Cover sandwiches with a clean dish towel and wait for an hour or so before serving.

Summer Radishes - storage: keep in refrigerator wrapped in plastic bag or damp towel. Keep greens separate and stored like lettuce. 

Scallions - storage: place in a jar with water covering roots next to a window. Or do the same thing and then place plastic bag over scallions and put in refrigerator. 

Garlic - storage: place in mesh bag, bowl or paper bag. Do not place in plastic bag, will encourage rot.

Onions - storage: keep in cool, dark, dry location. Don not place in plastic bag, will encourage rot.  

- Most of the storage ideas were found in our Goodwill at Homefields Farm "A Mostly Vegetarian Cookbook".  Which can be found at our sign in desk at the distribution center 



Have a pizza-licious weekend,

Your Farmers

Thursday, August 3, 2017

Notes from Your Farm: Garlic, Garlic, Everywhere


Hello from the Farm,   


Hours for Pick Up:
Thursday - 3:00pm till 7:00pm
Friday - 11:00am till 7:00pm
Saturday - 9:00am till 1:00pm 


The intersection at Letort Road and North Duke Street is now officially open!  The construction signs have been taken away and no need to take the detour around the farm anymore.

Your Farmers have been busy harvesting garlic for the past few weeks. The bulbs are large enough and the green color in the plant was starting to turn brown.  Browning of the plant is a sign that the garlic is ready to harvest and should be done as quickly as possible definitely during rainy times.  We had to race against the rain so the garlic bulbs were not sitting in the wet ground rotting.

Now the garlic is in storage because they are going through their curing process.  The whole garlic plant is laid out on tables in the barn so the last amount of energy can be put into the bulb.  This should be done for about two weeks.  It allows the bulb to be stored for a long time at your home.  (In May I still had garlic from last fall and it was still delicious!)  In the next week or so we will be trimming off the garlic plant and cleaning the bulbs so you can use the garlic in your cooking!    


PYO Field - Vegetable of the Week  
- Sun Gold Cherry Tomatoes -  
This cherry tomato has an amazingly sweet and unique flavor. One of the most popular veggies in the PYO field.
Harvesting is done once the greater part of the fruit is covered in a golden orange color.
Storage: can last around a week and should be kept on counter not in refrigerator
Cooking this delicious cherry tomato can be done in a saute with garlic and basil (can be found in PYO), add the tomato to a sandwich, or just eat them plain.
Sauteed Cherry Tomatoes with Garlic and Basil  

Ingredients: 2 Tbsp. of olive oil, 2 pints of tomatoes (can use slicer tomatoes in your share), salt and pepper, 2 minced garlic cloves, 1 Tbsp. of minced basil
Directions: heat 1 Tbsp. of olive oil in 12inch skillet over med-high heat until it starts to smoke. Add tomatoes, and season with salt and pepper. Saute, shaking pan frequently, until tomatoes soften and skins just begin to wrinkle, about 2 minutes. Stir in the garlic and continue to shake the pan until garlic is fragrant. Off heat, stir in the basil and remaining 1 Tb. olive oil, then serve. 


Excited about what you make with our veggies?
Share it on our Facebook page!  This is a great way to share recipes and cooking experiences with other shareholders.  Use recipes that you find, ones that we post on our newsletter, or one that you just made up!  Post a picture of your creation on our Facebook page with the ingredients and directions.
Like us on Facebook: https://www.facebook.com/GoodwillatHomefieldsFarm/ 
 

Homefields - Picnic in the Fields
Save the Date - Sunday, September 24
More details at: www.homefields.org  


2017 Season
Know anyone that might be interested in a share at the farm?  Get them in contact with the Farm Manager: Taryn at 717-871-3110 or email thogeland@yourgoodwill.org 
   

Abendessen Bread
English Muffins - Perfect for the Tomato Salad on a Roll Recipe below! - $5 a half dozen


Coffee Share
Fall Coffee Share - will start the week of Sept. 7 and go for six weeks - $36 - call Bruce if you have questions - make checks out to Homefields, in memo of check  put "coffee share".  Send payment to PO Box 38, Millersville, PA 17551
In the meantime, The Breakfast Blend and iced coffee will be available
Feel free to call with any questions regarding the coffee share: Bruce Sullenburger at (717) 278-0839.


Harvest List - New Recipes!
Cabbage - storage: refrigerate in salad crisper. Do not remove outer leaves prior to storage. Firm, compact cabbage will keep up to 3 weeks, but its nutritive value diminishes with time. If the outer leaves wilt, just remove them before cooking.
Just because I'm sure everyone still has cabbage :)
Roasted Cabbage Wedges
Ingredients: 1 tablespoon plus 2 more tablespoons extra-virgin olive oil, Coarse salt and ground pepper, 1 medium head green cabbage, cut into 1-inch-thick rounds, 1 teaspoon caraway or fennel seeds
Directions: Preheat oven to 400 degrees. Brush a rimmed baking sheet with 1 tablespoon extra-virgin olive oil. Place 1 medium head green cabbage, cut into 1-inch-thick rounds, in a single layer on sheet and brush with 2 tablespoons oil. Season with coarse salt and ground pepper and sprinkle with 1 teaspoon caraway or fennel seeds. Roast until cabbage is tender and edges are golden, 40 to 45 minutes.

Eggplant - storage: best eaten fresh. Store in vegetable crisper for up to one week. For longer storage, make eggplant dishes like baba ghanouj and freeze in an airtight container. 
Olive Oil Roasted Eggplant
Ingredients: 1 large eggplant, 3 tablespoons extra virgin olive oil, salt and pepper to taste, 2 tablespoons fresh lemon juice
Directions: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or lightly grease. Slice the eggplant in half lengthwise, then cut each half into quarters lengthwise. Cut each of those in half to make two shorter quarters. Place the eggplant onto the baking sheet with the skin side down. Brush each piece with olive oil and season with salt and pepper. Roast in the preheated oven until softened and golden brown, 25 to 30 minutes. Remove from the oven and sprinkle with lemon juice. Serve hot.

Tomatoes - storage: do not refrigerate. Maintain their best flavor if kept at room temperature. If your tomato is not quite ripe, let it sit on the counter for a day or two. Can be frozen whole. Core them, freeze on a cookie sheet, and once tomatoes are frozen solid place in zip lock bags and freeze until ready to use.
Tomato Salad on a Roll (use the English Muffins!)
Ingredients: 1 pound ripe tomatoes*, in assorted colors and sizes, Salt and pepper, 2 garlic cloves* (could use scallions instead), finely minced, 2 anchovy fillets, rinsed and roughly chopped, optional, 1 teaspoon capers, rinsed, 3 tablespoons extra virgin olive oil, 2 teaspoons red wine vinegar, Pinch red pepper flakes, 12 basil leaves* (PYO Field), A few tender parsley leaves (PYO Field), 4 fresh French rolls or a long baguette*
(Don't forget to make this recipe your own, meaning add or take away whatever ingredient you want.)
Directions: Cut larger tomatoes in thick slices or wedges and smaller ones into halves, and put them in a salad bowl. Season with salt and pepper. Add the garlic, anchovies (if using), capers, olive oil, vinegar, pepper flakes and half the basil, torn or chopped. Gently toss with the tomatoes and leave for 5 or 10 minutes. Split the rolls or baguette lengthwise (use English Muffins). Spoon tomato salad and its juices onto bottom of each roll (or bottom half of the baguette). Lay a few basil and parsley leaves over tomatoes. Replace tops and press lightly. If using baguette, cut crosswise into 4 pieces. Cover sandwiches with a clean dish towel and wait for an hour or so before serving.

Summer Radishes - storage: keep in refrigerator wrapped in plastic bag or damp towel. Keep greens separate and stored like lettuce. 

Scallions - storage: place in a jar with water covering roots next to a window. Or do the same thing and then place plastic bag over scallions and put in refrigerator. 

- Most of the storage ideas were found in our Goodwill at Homefields Farm "A Mostly Vegetarian Cookbook".  Which can be found at our sign in desk at the distribution center


 
The Black Eyed Susans look beautiful in the Pollinator Garden! 



Can't believe it is already August!!!,

Your Farmers