Tuesday, July 23, 2013

Big Red Farmstand, Wed. July 24 & Sat. July 27, 1pm to 6pm

Hello Friends,

Temperatures have cooled slightly, and our field workers are glad!  We are fortunate to have my brother, Will, helping out at the farm for a couple of weeks -- thanks, Will!  Lots of things are getting done: planting, weeding, fertilizing, watering (yes, hard to believe, but we now need to water some things), chicken-run building, etc.
How about that beauty?

And now, the moment we've all been waiting for: tomatoes!  We've had cherry tomatoes for a couple of weeks now, but this week we'll start to have big tomatoes too.  We are growing close to twenty tomato varieties, and many (though not all) of them have ripe fruit on the vine.  This week, look for red slicing tomatoes and a few assorted heirloom tomatoes in addition to the multicolored cherry tomatoes and Romas.

We'll also have a limited quantity of eggplants this week.  Our eggplants had a rough spring, but they've managed to set some fruit.  So far we only have the small Japanese-type eggplant, but hopefully this signifies a comeback for the plants, and we'll have more, different eggplants in the coming weeks.

Finally, we want to give you all advance notice that next Wednesday, July 31, the Big Red Farmstand will be closed.  The farmers and the farm baby are going on a little tiny vacation (don't tell any other farmers!).  We'll be back in business the following Saturday, August 3.


This week, I want to highlight three vegetables that we are currently harvesting in abundance!  Our beets are still going very strong, and this week we will have golden beets in addition to the usual red ones.  Golden beets are my personal favorite, and I recommend them to anyone who isn't quite sure how they feel about beets; they're less intensely earthy than red beets, and their juice doesn't stain!  This salad is our favorite way to eat beets.  (Roasted Beet Salad)

Still Life with Scallions
and Mud
Also, coming in faster than we can pick them, we have tomatillos, those small, green fruits with papery husks that look so exotic and unusual.  Pretty much the only thing I do with tomatillos is make salsa, either raw or cooked; each year I end up with quite a few sealed jars of the cooked version, but it's too hot to make that right now.  Try out the raw salsa -- it's quick and simple to make, and very tasty!  I think you'll be pleasantly surprised by this unfamiliar vegetable.  (Salsa Verde Cruda)

Finally, this recipe for delicious grilled scallions comes from Lawrenceville's own Wes and Kate Brooks.  During hot weather, we're always looking for new and interesting ways to cook vegetables on the grill, keeping the heat outside, where it belongs!  (Scallions on the Grill)
Farm crew member Paulo with some sheep,
back in the early spring


Our sheep, who move around the farm, grazing and fertilizing as they go, are currently located in the nearest portion of the upper field, right by where you all park when you come to the farmstand.  This makes them really easy to visit!  You're always welcome to stop by with (or without) your kids to say hi to the sheep -- just watch out for the electric fence.


This week, we hope to have the following available on Wednesday and Saturday from 1pm to 6pm:
  • Basil - $2.50 bunch
  • Beets - $2.50 bunch
  • Carrots - $2.50 bunch
  • Chard - $2.50 bunch
  • Cherry Tomatoes - $3.50 pint
  • Eggs - $5.00 dozen (limit 1 dozen per customer)
  • Eggplant (new, limited quantity) - $3.00 lb
    First eggplant, finally!
  • Flowers - $2.50 bouquet
  • Hot Peppers - 2 for $1.00
  • Lettuce - $2.50 head
  • Napa Cabbage - $2.50 head
  • New Potatoes - $4.50 quart
  • Green Peppers - $0.75 each
  • Purple Peppers (limited quantity) - $1.00 each
  • Roma Tomatoes - $5.00 quart
  • Heirloom Tomatoes (new, limited quantity) - $4.00 lb
  • Scallions - $1.50 bunch
  • Slicing Tomatoes (new) - $3.00 lb
  • Summer Squash/Zucchini - $2.00 lb
  • Tomatillos - $2.50 pint


Going North on 206, turn right at the Community Garden, and follow the gravel road back to the left. You'll see signs for parking. Bring your shopping bags and walk through the woods to the barn (there will be signs for that too).

Hope to see you at the farm!

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