Hard to believe the Summer Season is winding down to a close. It is beginning to feel like Fall outside with morning temps in the 60s and my neighbors giant Buckeye tree is always the first to show its Fall colors. I did a lot of seed collecting this week from several Tomato varieties, the Pattypan Squash, Selma Zesta Pole Beans and the dear to my heart Zinnias. Mom has been working hard to can the abundance of tomatoes we've had this season. It’s time to begin seeding the Fall crops of greens, Watermelon Radish, Daikons and
more this next week. This season has flown by at the uber fast speed that so much of life seems to be at these days. From a growing perspective was a most challenging cool, wet and late Spring and the best Summer I can remember with the Pattypan Squash, Carrots and Finally, Tomatoes all shining. Have been reading a great book about a Concord Grape Farm in Michigan and one of the comments was how our ancestors commonly ate 300 foods throughout the year. “Diversity in our diets” is I believe one of the gifts of a CSA and while I certainly don’t grow 300 different crops, it is a good reminder of the importance of all the minerals and nutrients that come from a diet of many different foods.
Thanks to CSA Member Barbara Hilson for this great suggestion and snack/appetizer. Cut the baby romas in half, place on cookie sheet cut side up with a slight amount of olive oil on pan (or use tinfoil), drizzle balsamic vinegar over tomatoes and season with dried herbs. Roast in oven at 350 degrees for 20-30 minutes. Enjoy on bread, crackers or just by themselves!