It’s getting to be that time of year when we’re determined to enjoy every last minute of summer crops. The most significant indicator of summer’s end is that Megan and Neil, two of our full-season apprentices, will be leaving the farm at the end of this week. Having apprentices is one of the best things about running a small-scale farm. We may not get off of the farm often during the summer, but sometimes it feels like the world comes to us. It’s always great to see how much apprentices learn and grow and gain confidence throughout the season. Neil is one of the first apprentices of whom Bill ever said “He can keep up with me!” and Megan has a great eye for detail and an admirable willingness to challenge herself. We appreciate all they have contributed this season, and no doubt you do too, since their hard work has been crucial to the production of every single vegetable in the shares.
Next Saturday evening, August 27th from 4:30 to 7 pm, our friends and neighbors at Two Sisters Farm in Warren are hosting a farm dinner: burgers from their own beef cows, corn, salad, drinks and dessert ($8 per plate, $5 for kids 12 and under). Their farm is gorgeous and has animals and beautiful views, so bring your out-of-town guests and a cooler to take beef home to stock up for winter! With questions or to RSVP, contact Willy Ulbrich (firstname.lastname@example.org or 273-3044). Two Sisters Farm is located at 723 Finntown Rd in Warren (a mile before you reach Hatchet Cove Farm, on the left).
The tiny lantern-like treats in this (or next) weeks’ share are Ground (or Husk) Cherries. Pop the little fruit out of their husk and enjoy the little explosion of pineapple-tomato-mango flavor (everyone has a different opinion on how it tastes!). Depending on how rapidly they ripen, you will get them either in this week or next week’s share.
Enjoy your bounty of tomatoes this week. If your tomato is not yet a deep red (or deep pink if it is a Brandywine), it is not yet completely ripe. Just give it one or two more days, and it will be perfect! We pick them before they reach that deep red stage so that you can enjoy them before they are over-ripe. Another thing we do to produce peak tomato flavor is to water the greenhouses very infrequently after the plants set fruit (the last time we watered was over two weeks ago). This way, the flavor of the tomatoes is the most intense and not watered-down. Finally, if you see a blue dot or two on your fruit, just wipe it off before you eat it. That is residue from the copper we use to (hopefully) protect and save the tomatoes from Late Blight. It is certified organic but if I missed a spot in my tomato polishing, it’s best to just wipe it off before eating.
Kale/Chard/Collards and Basil are still available in bulk (Green Beans should be available again soon).
Have a wonderful week full of delicious meals!
Reba and the HCF crew
Week 10 (of 18) veggies: Big Tomatoes, Cherry Tomatoes, Zucchini/Zephyr Squash, Basil, Potatoes, Winterbor Kale, Mesclun Mix, Onion, Ground (Husk) Cherries (either this week or next)
This week’s recipes: Summer Bread Salad with Tomatoes and Feta Cheese, Eli’s Favorite Zucchini and Apple Muffins, Kale Chips