Flying Tomato Farms News
A newsletter for members of Flying Tomato Farms C.S.A.
Vol. 4, Issue 19
The spinach, stir-fry mix, and kale are doing well—I’m guessing you’ll be getting some of these fall greens in your bags two weeks from now. I am engaged in a big raised bed expansion project here at home, and I moved about forty-five strawberry plants out to the farm to make room for vegetable-growing here. Those strawberry plants are the offspring of two of the three everbearing plants that were on the south side of the house when I moved here in 2003—two plants survived that first winter, and proceeded to make not only delicious berries, but many more plants.
At this point in the year, I’m starting to clean up the gardens for winter and watch the forecast closely for that first frost. As second, third, and fourth-year CSA members know, this is the time I get pumped up for that big pre-frost harvest of all the green tomatoes, still-hanging-on eggplants, bunches of basil, and every last little pepper on the bushes.
It’s also the time I start clearing out space in my living room to hold the big tubs of produce I’ll be bringing in! Inevitably, a grasshopper or two gets loaded up with the produce, and the dog has a great time chasing them around the house. My only hope with the frost scenario is that it doesn’t coincide with a week like this one, when I have close to fifty composition essays to critique.
For October’s deliveries, I am going to see about getting some winter squashes from a local grower (I’ve got about three that survived the beetle onslaught—not enough!). I’m also planning on getting some more garlic—elephant from Mike Gaidelis and perhaps German White from local certified organic grower Patti Bancroft. If possible, I’ll work in some apples in the next couple of weeks—I’ve heard of a couple sources, but haven’t had time yet to go out and pick.
THIS WEEK’S DELIVERY:
This is a big tomato week—a box of paste tomatoes, a box of mixed tomatoes, and a box of cherry tomatoes. You’ll also get a nice assortment of sweet peppers, some of which are red or turning red (and will continue to ripen unless you eat them first), and a big bunch of green onions. A few more members will get a Lavender Touch eggplant.
Today’s recipe is one that I’ve adapted from my mother’s signature dish:
Salsice e Fagioli
1 pkg. Italian Sausages (turkey OK)
2 cans red kidney beans (organic!)
1 box paste tomatoes
1-2 sweet peppers
1 medium onion
1 clove garlic
olive oil, salt, pepper, oregano, rosemary, a splash of red wine.
Prick, then brown sausages in olive oil and remove to plate. Drain excess oil if needed. Saute sliced onion, crushed and chopped garlic, and chopped peppers until just tender, adding herbs to taste. Add a splash of red wine and the two cans of beans (don’t drain first). Add sausages, cut into bite-sized chunks, and then the tomatoes, chopped. Heat through and serve with crusty bread.
Remember to WASH YOUR VEGGIES!