At the moment we are drowning in tomatoes and I spent much of Sunday trying to get caught up.  I harvested 100 pounds - Sunday – and there will probably be another 30 pounds to harvest tomorrow, and then again on Thursday…  I planted the same number of plants that I always plant, 80 plants, but it seems this year they are even more prolific!  25 pounds for Tuesday CSA, 40 pounds for restaurants Cakes & Ale and Fromage (thank you Billy and Jenny) and Mom has been making tomato sauce and green salsa with the remainder.  I started those tomato plants in February and it is always hard to know how much I will need and will be able to sell – one of the many challenges of farming.

Farm Food Favorite: Delicata Squash
This beautiful winter squash is super versatile and the only squash that is easy to cut and the skin can be eaten.  I roast face down in the oven in a pan with a small amount of water on 350 degrees for about 20-30 minutes until soft.  You can also cut into cubes and sautee with an onion and sausage.  Or cut into discs, remove the center and add fresh coconut, drizzle with honey and bake in the oven for a squash cookie.     

I look forward to seeing each of you tomorrow at the CSA pickup from 6:30 until 8:00 pm at the H Building patio.  Please bring a bag for your goodies.

Until next week…

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