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…