The tomatoes are in high gear at the moment – ripening quickly and full of flavor with the warm, sunny days.  Unfortunately the ducks discovered they too like tomatoes – I came out one morning to discover all eight ducks with a giant Cherokee Purple Tomato in their beaks – Unacceptable!  Joyce and I put a temporary fence around the three 80-ft rows of tomatoes (pictures to the left alongside the basil).  The fence is working reasonably well at keeping them out.  Even with the ducks I harvested about 30 pounds of heirlooms today and that followed a similar harvest yesterday.   There will be a bounty to choose from at tomorrows pickup and Mom has also canned several pints and quarts.  One tomato in particular I’d like to feature this week.  I enjoyed this earlier this week – it was absolutely delicious!           

Farm Food Favorite: Schimmeig Striped Stuffed Tomatoes
Cut the stem out of the tomato and remove what little in inside (is essentially a hollow stuffing tomato) .  Mix together freshly grated parmesan cheese, a small amount of mayonnaise and chopped Italian parsley.  Put inside tomato and bake in oven at 400 for about 20 minutes.   Enjoy!

I look forward to seeing each of you tomorrow at the CSA pickup from 10:30 until 12:30 pm in front of Butlers Antiques on Main Street.  Please bring a bag for your goodies.

Until next week…

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