Oh Do These Boxes Smell Delicious

I think I am counting 8 different veggies in this box!  And they all look great!

With all the heat and moisture these last few weeks everything is growing by leaps and bounds.  Sweet corn is finally here!  So that means that melons should be here soon.  Tomatoes are also looking good this week.

Speaking of tomatoes...where and how do we store them?  For the best flavor keep the tomatoes at room temperature but out of the sun because they will lose flavor.  To freeze fresh tomatoes blanch them in hot water for a few minutes in boiling water.  The n plunge them into cold water and drain.  Remove skins, chop if you like and freeze in recipe size portions  The will be good for up to a year.

Recipe Of The Week: Tomato Pie

Tomato Pie

9-inch pie crust
4 tomatoes chopped and divided
one onion chopped and divided
10-12 leaves of fresh basil chopped and divided
1 cup of Mozzarella cheese, shredded
1 cup of cheddar cheese, shredded
1 cup of mayonnaise
1/2 cup grated parmesan cheese

Bake the pie crust until lightly golden brown.  Cool.  Place tomatoes between paper towels and absorb as much moisture as possible.  Layer half of the tomatoes, onion, basal and pie crus.  Repeat layers.  Mix the first two kinds of cheese with mayo.  Spread mixture over pie and top with Parmesan cheese.  Bake at 350 degrees for 50-60 minutes.  Let stand for 15 minutes before slicing.

Summer Shares YUMMMMMM

Swiss chard, green beans, beets, cucumber...

Another full produce box this week.  This is just a preview as to what you will find when you dig in.

With all the rain, moisture and warm humid weather the farm has been having the plants and weeds are growing very well.  Hopefully, you will find some potatoes and bell peppers in your boxes soon.

John and Anna wanted to let you know how much they appreciate the support you have shown them.  The also want to welcome the new members to the Summer Share.

Hope everyone has a great week!

Recipe Of The Week: Freezer Beans

Freezer Beans

4 slices of bacon
1 onion, chopped
8 cups of green beans, snapped
4-6 teaspoons of chicken base
salt and pepper to taste

pint size freezer bags

In a stock pot over medium heat, cook bacon and onion until bacon is crisp and onion is translucent.  Add beans and water to cover, measuring the water as it is added.  For each cup of water add a teaspoon of chicken base.  Add salt and pepper to taste.  Cook to almost desired tenderness.  Cool. Ladle beans and liquid into freezer bags.  Seal and freeze.  At serving time, thaw, heat, and serve.