By Cecilia
The end of August is the time of year where everything feels like it's moving really fast. After a couple of weeks of steady harvest, the tomatoes are starting to put on more fruit than we know what to do with. All of our eggplant successions are ready at the same time, and every harvest day there is a new hot pepper variety to start picking. The skunks are moving so fast into our sweet corn that we're grateful for every ear they leave us. Even the raspberries have surprised me with how fast they started producing. When we planted the root stock this spring, I did not expect to be getting this much fruit in the first year.
Last week, when all the days of the week were starting to blur together for me, I spent some time walking through the asparagus field. It was grounding to spend some time with a plant that is a little slower moving. So slow moving in fact, that none of our CSA members have even been able to eat any yet, and will not for a while. Next to the asparagus is rhubarb, another new perennial. We have picked a few rhubarb stalks for ourselves, but mostly we just let it be. Both of these plants have been growing slow and steady all summer long. They are lush and strong, but are in no hurry. If you find yourself walking out that way I encourage you to take the time to say hello to them!
CSA barn hours:
Summer: 2:30-6:30 pm (starts the week after daylight savings in March)
Winter: 2:30-6 pm (starts the week after daylight savings in November)
Pick List:
Eggs
Red Gold New Potatoes
Ailsa Craig Sweet, Red Long Fresh Onions, Fresh shallots
Parade Scallions
Rhonda Beets
Yaya carrots
Dark Star, Cocozelle, and Yellowfin Zucchini
Armenian, Poinsett 76, and Silver Slicer Cucumbers
Addis and Salt and Pepper Pickling Cucumbers (Lots!!!)
Money Maker and Diamond Eggplant
Cornito Rosso, Stoplight Orange, and Jimmy Nardello Sweet Peppers (may be limited)
Hot Peppers
Caiman and Galahad Tunnel Tomatoes, Dry Farmed New Girl Tomatoes, Heirloom and Paste Tomatoes (Tomato totes
Farao and Caraflex Green Cabbage
Calypso Celery
Dazzling Blue Kale
Ruby Red Chard
Lettuce
Basil, Parsley, Cilantro, and Dill
Melons
Sweet Corn (We should have corn available the next few weeks but the amount will likely vary.)
Albion Strawberries
Tea Blends and Ground and Whole Chiles (Please bring your own containers!)
Sonora wheat flour and wheat berries
Pick your own flowers and herbs; padron and shishito peppers; cherry tomatoes; green beans (all in the same field-ask us for directions!)
Pick your own raspberries!
Revolution Bread (Friday only)
Saltonstall Olive Oil (Please bring your own jars!)
Cherry Tomato Candy
by Samin Nosrat, via Waffles & Mochi
2 pints cherry tomatoes
2 tablespoons olive oil
1/2 teaspoon sugar
fine sea salt
Preheat the oven to 225 degrees. Set an oven rack to the middle position. Line a baking sheet with parchment paper.
In a large bowl, toss the tomatoes with 2 tablespoons of olive oil to coat, then add sugar and ½ teaspoon salt. Gently toss again to coat.
Using your hands, but being careful not to squish the tomatoes spread the tomatoes onto the baking sheet in a single layer, then place in the oven on the middle rack.
Every 30 minutes or so, jiggle the tomatoes to make sure they’re not sticking to the pan, and rotate the pan 180 degrees–all the way around–to keep the tomatoes cooking evenly. Roast until the tomatoes are semi-dried and shriveled and start to taste like CANDY, about 5 hours.