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Heirloom Tomatoes from Fresh Earth Farms Again, not a lot of time so here are the highlights! It is tomato season. The plants are producing madly. But they are also being pursued by a disease called septoria leaf spot (SLS). SLS causes the leaves to die from the bottom up. We noticed it a few weeks ago on the New Girl tomatoes. It has since spread to some of the other varieties nearby. It mainly affects the leaves but can also affect the  1 large bulb or 2 small to medium bulbs fresh fennel 2 large bell peppers, different colors, thinly sliced 1 head radicchio, halved and shredded Juice of 1 lemon 2 tablespoons extra-virgin olive oil Salt and freshly ground black pepper Chop and reserve 1/4 cup fennel fronds. Cut fennel bulbs in half and thinly slice. Combine with peppers, radicchio, lemon juice, and olive oil, garnish with the reserved fennel fronds, and salt and pepper, to taste. Toss and let flavors combine for 15 minutes, toss again and serve. Based on a recipe by Rachael Ray This recipe is yummy with soup. 3 plum tomatoes, sliced 1/8-inch thick horizontally 1/2 cup olive oil 4 cloves garlic 12 slices of French baguette, sliced 1/3-inch thick. Salt and freshly ground pepper 2 tablespoons finely chopped fresh oregano Preheat oven to 200 degrees. Place sliced tomatoes on a baking sheet lined with parchment paper. Bake for 6 to 8 hours or until the tomatoes are dried. Set tomatoes aside. Heat oil in a small saucepan over low heat. Add garlic, remove from heat and let sit for 20 minutes. Increase the heat in the oven to 350 degrees. Brush It has been very busy here on the farm. So busy I don’t have time to write a bunch of stuff. So let me focus on the important things. First, we’ve been digging garlic every chance we get. We are about 2/3rds of the way done. Hopefully we will finish by the end of this week. Second, we will be giving out garlic with this week’s share. The first garlic will be Czechland Race. It is a smaller garlic with a strong flavor and a bit of bite when eaten raw. We grow it as an indicator as to when
For the eighth week of the season we are almost completely out of the cool season crops. Included this week are tomatoes, potatoes, sweet corn (Bodacious), peppers, broccoli, red cabbage, cherry tomatoes, summer squash, onions and basil. On farm we also had access to tomatillos, eggplants, cucumbers, kohlrabi, cauliflower, broccoli and kale. Here come the tomatoes! The first to arrive are the cherry tomatoes. In addition to cherry tomatoes we have tomatillos, sweet corn, onions, kohlrabi, cucumbers, summer squash, peppers, yellow beans and kale. We also had a few cauliflower, cabbage and broccoli here on the farm.
Our biggest project right now is digging the garlic. We have a lot of garlic to dig and I am a bit behind in getting information out this week so here goes. This week we will have tomatoes, tomatillos, cherry tomatoes, potatoes, green beans, sweet peppers, eggplants, cucumbers, summer squash, broccoli, cauliflower, cabbage, kale, kohlrabi, basil, onions and sweet corn. The potatoes are a great tasting variety called Nicola. They are a yellow potato with a thin skin. Great for roasting on the grill. If you put the potatoes in a sealed aluminum foil bag on the grill the potatoes will steam. If you put them on the grill in an open aluminum container they will roast. Two different |
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Fresh Earth Farms CSA serves Minneapolis, St. Paul, Shoreview, Woodbury, Eagan, Hastings and the surrounding Twin Cities Metropolitan Area. Powered by WordPress & Atahualpa |
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