Dear Farm Share Members, It’s week 16 already, pictured above is the final White Board List. Time flew by. I guess we were having fun right? I have really enjoyed seeing you all this year. Thank you for participating in our RTF Farm Share Program. Also a big thanks to Mary, Keith, Andrew, Harry, Sean, Celine and Amber for the hard work they do this and every Season. It’s my last week at the farm… next week my boys and I head south for the winter…with Woody…our Rooster! But we will be back next spring. Please remember to sign up for the 2014 Farm Share Program, spots are already filling fast.… Continue Reading
-Tomatoes help lower blood pressure, blood sugar and cholesterol, promote healthy cell growth, are a great anti-inflammatory, help strengthen bones and eyesight, and the lycopene in tomatoes can even act as a natural sunscreen, protecting you from UV rays!
-Tomatoes are America’s fourth most popular vegetable, behind potatoes, lettuce and onions.
-According to the USDA, Americans eat between 22 and 24 pounds of tomatoes per person each year (including processed tomato products like ketchup and pasta sauce)
-While tomatoes are perfectly healthy and safe to eat, their leaves are actually toxic!
-Fresh market tomatoes are grown in all 50 states in the US.
-When the tomato was first introduced to Europeans in the 1500s, the French nicknamed it “the apple of love”, while the Germans called it “the apple of paradise.”
-The scientific term for the common tomato is “lycopersicon lycopersicum”, which literally translates to “wolf peach.”… Continue Reading
(Adapted from Michael Chiarello’s recipe here: http://www.foodnetwork.com/recipes/michael-chiarello/grilled-corn-salsa-recipe/index.html?ic1=obinsite)
-5 large ears corn, husked
-1/6 cup extra-virgin olive oil, plus more for brushing
-Salt and freshly ground pepper
-1/2 to 1 point fresh tomatoes, diced
-1 small red onion, diced
-2 tablespoons red wine vinegar, or more to taste
-1/4 cup fresh herbs, julienned (basil or cilantro work great)
-Brush the corn liberally with olive oil and season well with salt and pepper. Grill, turning every few minutes, until light gold all over and cooked, about 12 minutes. Let cool and cut off the kernels. Discard the cobs.
-Core the tomatoes and cut a small X on the bottom of each.… Continue Reading
It’s hard to believe we only have five more weeks (including this week) in our season! It has been a wild summer so far, with heat waves, cold streaks, droughts and periods of too much rain. And this past week was no exception– it was the first entire week we can remember where we had no corn (during our regular corn season, that is!) But Mother Nature is beginning to show her merciful side and you will be the first to get our first batch of new corn!
Your bountiful summer baskets will be brimming with goodies perfect for making no-cook treats like salsa and gazpacho. You will all be getting some variety of tomato, though we’re not entirely sure which kind yet!… Continue Reading
Greetings Farm Share Members!
It’s Amie writing to you this week while Amber is on vacation. Before I share this week’s list, I want let you know how happy I am to see you all this Season. It’s fun to chat with you on Friday and Saturday and hear how you enjoy your Basket each week…I hope to put in another Wednesday before the Season is over.
So it’s Week 10…and we know Small shares are getting tatsoi (some smiles I know….) and white turnips this week. Large shares will also have tatsoi and Medium shares white turnips…everyone will be getting tomatoes!
DID YOU KNOW?
A little information on TURNIPS:
“Turnips are nutritious root vegetables sought after in a variety of cuisines across Europe, Asia, and Eastern American regions.… Continue Reading
This is cute and informative…… Continue Reading
This recipe sounds really tasty, a few more steps involved than what I put in your email newsletter.
• 4-5 cups peeled/chopped organic turnips(about 5 medium turnips)
• 1/3 cup chopped scallions
• 1 TLBS diced roasted garlic
• 1 TBLS fresh chopped basil
• 1 TBLS fresh dill
• 1/3 Cup Mayo
• 1/4 Fresh lemon juice (more or less for desired thickness of salad)
• 1/2 tsp coarse salt or more to taste
• 1/2 tsp coarse ground pepper or more to taste
• optional: 1/3 cup bacon pieces
• Boil or roast turnips till tender(if making a cold salad cool or place in ice bath)
• Add the first 5 ingredients mixing them well.… Continue Reading