Almost two full days of rain on both harvest days this week. A rather soggy week and I am sick of being wet! I share the good and bad of farming in my posts each week, as I think it’s important to have an appreciation of all that goes into growing the food we eat. This isn’t just my experience but is actually what all farmers experience (except perhaps the ones in air-conditioned GPS tractors) on a daily basis. I did manage to prep two rows for fall beets, carrots and winter radishes but the rain stopped me from planting the seeds. The bunnies have been awful this season – they even discovered the summer radishes I planted tucked in between the okra and luffas. In the past they’ve shown no interest in the spicy radish greens but these rabbits are as big as cats and spend their evenings dining on tomatoes, beans and more.
This weeks Farm Food Favorite is the Tomato. In addition to the Heirloom Slicers and Cherry Tomatoes I’ve been bringing each week this week I will also have Romas for making sauce and the Schimmeig Striped Tomato which is essentially a hollow tomato that can be stuffed with cheese and baked for a delicious treat. I made a tomato pie at the suggestion of CSA member Karen this week – it was totally delicious!
Farm Food Favorite: Tomato Pie!
Cut Heirloom Tomatoes into slices and then quarter. Place in colander and add salt. Let sit for 1-2 hours to drain moisture from tomatoes. Slice up 1-2 onions and sautee in butter. Take pie crust (can use store-bought or make your own) and pre-bake at 350 for ten minutes. Then layer sautéed onions and tomatoes. Grate sharp cheddar cheese and mix with mayonnaise. Add cheese mixture on top of pie and bake 30-40 minutes. Enjoy!
Until next week…