Farm Notes
Week 1 of the Farmbelly Summer CSA is officially in the books! It’s been a gorgeous, sunshine filled week, and our new CSA distribution model has already done wonders to help lighten/streamline my workload… which I’m especially grateful for as I enter the 6th month of my pregnancy. Speaking of which, many of y’all have asked for more updates on how we’re doing over here! Overall I’m still feeling great, though I am finding that I definitely need to take more breaks and ask for a lot more help when it comes to lifting + carrying things that I could normally easily tackle on my own. It’s been a good (and humbling) experience to slow down and ask for help… two things that don’t usually come naturally to me (!) so I’m very grateful for the many hands that help this little farm run.
Back to the veggies! Pictured here is our Tuesday full share (plus eggs): spring onions, looseleaf lettuce, zucchini, new potatoes, slicing cuke, basil, beet root medley and cherry tomatoes:
Looking ahead to the next few weeks, the okra is starting to come in, along with our eggplant and cucumbers. We’ve harvested + cured about 1/2 of our potatoes, and overall we’ve had great production from our tubers this season. Peppers tend to take a little longer and still have a few weeks before we’ll be harvesting those. We were a little late getting our first succession of green beans in the ground, but they are growing leaps and bounds every day and we should be harvesting in the next week or two, and our 2nd succession of beans has just been seeded. Lots of deliciousness ahead my friends!
Kitchen Notes
Tomato season is here! This week our cherry and heirloom tomatoes started hitting their stride, and I feel like I’ve incorporated tomatoes into every meal (and not complaining one bit…)!
In honor of this beloved fruit of summer, yesterday I led another mini virtual cooking lesson on all things tomatoes! In the lesson, I dig into the 4 main types of tomatoes (cherries, paste, slicers, and heirlooms) and talk about proper storage, harvesting, and cooking with each type of tomato. HERE is the link to watch the recording via Facebook, or you can find it on our Google Drive folder HERE.
In this lesson, I also quickly demo how to make the easiest / most luxurious tomato dish ever…. slow roasted cherry tomato confit! HERE is the recipe (which is barely a recipe) if you’d like to enjoy an explosion of tomato flavor – I like to enjoy these slow roasted tomatoes over some creamy polenta, on top of some crusty bread + goat cheese, scrambled up with some eggs, or just straight from a spoon! What are some of YOUR favorite recipes for sweet tomato tomatoes?
Today’s Stats
Low temp: 55F
High temp: 90F
Sunrise: 6:00am
Sunset: 8:37pm
Moon phase: Waxing gibbous
Additional notes: Sunny and hot all day