Hello! We are getting ready for market on Saturday. Check out the bounty of this week’s harvest!
Harvesting yellow beans and tomatoes
Featured produce this week:
Cukes - slicing, pickling and lemon
Tomatoes – red and yellow cherry, heirloom, baby plums, husk cherries
Beets – Red and gold
Squash - yellow, zucchini, pattypan
Peppers – green, purple and jalapeno
Red and white cipollini onions
Rainbow and swiss chard
Kale –curly and dinosaur
Cabbages – white, purple and Napa
Also, Besto Pesto is available as well as farm fresh eggs. Meet handsome Charlie, the protector of those free roaming chickens!
Anyway, what do we do with all those tomatoes? I love to use tomatoes in a simple side dish - elegant and colorful on the table, and very tasty. The ingredients are heirloom tomatoes (of course), thinly sliced red onion, capers, balsalmic vinegar and olive oil. Slice the tomatoes and layer the tomato slices and onion in a 2-3 inch casserole dish. Drizzle the olive oil and vinegar over the tomatoes. Repeat the layering and drizzling a few more times, and then sprinkle capers on top. Cover and refrigerate for about two hours before serving. Enjoy!