Flying Tomato Farms News
A newsletter for members of Flying Tomato Farms C.S.A.
Vol. 4, Issue 21
The garden has pretty much been on its own this week, as a neck injury I sustained a couple of weeks ago got much worse, forcing me to spend most of my time laid up or at chiropractor and massage therapy appointments. I did manage to get out and pick tomatoes (very slowly!) on Saturday, and was able to harvest for today’s deliveries with the help of a good friend.
Three more deliveries after this one, for a total of twenty-four weeks in all. I hope you have enjoyed the season. If you have extra bags lying around, please get them to me as soon as possible—especially if they are the faded-out ones. Susan is re-printing them all for me, and I’d like to get the rest of them to her as soon as possible. My plan is to deliver the final delivery in one of the re-printed bags, so that each member can have one to keep for their grocery/farmers market runs.
On that note—mark your calendars for Saturday, November 1st, 5:30-7:30pm for the Farmers Market Harvest Soup Supper at the Extension Building on High Street. We’ll have a number of soups and desserts with an emphasis on locally-grown ingredients, plus cheese, bread, non-alcoholic drinks, and some live music as well.
If by chance you’d like a clump of green onions to grow in your own garden, please let me know, and I will dig one out and bring it to you. They are perennials, and will continue to divide into an even larger clump that you can either dig up or clip the tops off of for green onions virtually year-round. The flowers (should you let them bloom) are attractive to bees and butterflies.
THIS WEEK’S DELIVERY:
Tomatoes, sweet peppers, green onions, basil, mixed greens.
I ran out of big boxes for tomatoes, so I’ve included both a box and a bag. They are mostly slicer and salad types this week, since I went heavy on the paste and sauce types last week. There’s Black from Tula, Zapotec Pleated, Nebraska Wedding, Red Zebras, Yellow Perfections, and a few Hillbilly Potato Leaf. The smaller red types in the box with the “nipple” at the end are Principe Borghese.
I wanted to include basil again as well—there cannot be too many weeks before frost, and basil is one of the first things to go. I stuffed enough in each bag for a pesto meal, or you can puree it with oil and stick it in the freezer for a bit of fresh basil flavor all winter.
The mixed greens are hardy cooking greens of fall. The rainbow chard is the mildest, followed by the wild garden kale mix, and the smallest lobed leaves are mature (hot!) arugula. A light saute over medium-high heat with a little garlic just until they wilt is a good way to serve them—festoon with a little chopped tomato for added sweetness.
I will try to get you a slightly longer newsletter with more recipes next week, when I can spend more time sitting without pain!
WASH YOUR VEGGIES!