Disclaimer: When you get a tomato from Echo Bend, you get a tomato. Ripe, luscious, thin-skinned, full-to-bursting — the epitome of fragile-must-be-eaten-soon deliciousness. A tomato.
NOT a tomato bred to remain firm and unblemished even when stacked in boxes.
That tastes like tomato.
And never put tomatoes in the refrigerator, please! Never! It makes them mealy and ruins their flavor. The further ripening and possible fruit flies are worth it.
Local poet and teacher, Anne-Marie Oomen, has a great poem that conveys this gift of the old-fashioned, heirloom tomato. The REAL tomato.
I wait as the weeks pass,
as we haunt the Saturday morning markets,
or Thursday afternoons at the farm
bright with light where we share
bounty with fifty other familes; yes,
I wait there, standing before the lesser
gifts and wonders of earth,
among those good people,
before those good foods
of body and mind; still, still
I wait for this one thing to ripen,
to come to fruition,
this plump legacy, this
seedy, handed-down, hump-shouldered–
scarlet streaked with orange,
or full-bloomed yellow streaked with green–
this bright misshapen monster — no,
not the tidy ones from grocery shelves,
never those — but this singular one
of the open fields, of true sun,
this one that will not tolerate travel,
will not keep for more than a week,
will not endure a chill–oh,
its commandments are many and
demanding, and its yield, low
and of course, costly —
but still, still I wait for this big red fist,
thin skin wrapped around the pulp of summer, the spell of summer,
opening in the mouth–
oh rare love come back to us,
this sweet heart of the world
that we carry with us all year long,
all the generations down,
breaking at last on the tongue,
like the first wild kiss
of first love.
Here are some new faces ripening this week:
Here are the contents of your share basket this week:
- beans, green — Provider and Blue Lake
- beets, Detroit Red
- broccoli, Arcadia
- carrots, Nantes and Sugar Snaxx
- cucumbers, Marketmore
- garlic, “Music”
- napa cabbage — probably the last of the napa for a while. The heat is burning it out.
- Onions, Copra sweet
- Peppers, sweet
- Potatoes, Norland Red
- Tomatoes, Stupice, Violet Jasper, Sungold, German Orange Strawberry, Black from Tula
Quinoa Tabbouleh: http://allrecipes.com/Recipe/quinoa-tabbouleh/detail.aspx — sure you can use bulgur wheat, as tabbouleh is traditionally made, but the ancient supergrain of quinoa is packed with protein and has fewer calories.
Panzanella Tomato Bread Salad — grab some of our crusty artisan bread and make this delicious cool dinner salad with so many of your share ingredients this week! http://www.foodnetwork.com/recipes/ina-garten/panzanella-recipe/index.html
Do you have a favorite recipe? I always welcome you to share your favorite recipes using ingredients from your share baskets. That’s part of what belonging to a community farm is about!
COMING UP SOON: broccoli
SWAPS: There is a spot on the farmstand fridge labeled swaps where you can trade something in your basket with someone else. Leave something — take something!
TIPS: Angelic Organics has a handy guide for how to store various kinds of produce: http://www.angelicorganics.com/Vegetables/vegetablescontent.php?contentfile=vegstorage
Remember to bring your share bag/basket/box back at pick-up time next Wednesday!!