|Photo by Laura Schinagle|
We want to thank everyone who came out to the farm this summer. We are gratified by the interest shown in our little farm, both by Lawrenceville faculty and staff, and by members of the wider Lawrence Township community who saw our sign and stopped by, and we're delighted to find so many people who share our belief in the importance of seeing where our food is grown, and of talking face to face with the folks doing the growing.
|Turns out there's no pot of gold at the|
end of a rainbow; it's a chicken run!
ON THE FARM: Bulk Tomatoes Still Available!
|Roma tomatoes make the best sauce!|
- Choose Roma (plum) tomatoes, regular slicing tomatoes, or both
- Order at least 10 lbs, up to 25 lbs
- Email us your order at firstname.lastname@example.org NO LATER THAN Tuesday 9pm for a Wednesday pickup, or Friday 9pm for a Saturday pickup. We'll have your tomatoes packed and ready for you at the farmstand.
- Bulk pricing is as follows: Big Red Farm Share members $1.50 per pound; everyone else $2.00 per pound (regular retail price is $3.00 per pound).
So, let's face it, those Juliet tomatoes we grow are an awkward size. They're too big to be a grape tomato that you can sprinkle on your salad, and they're too small to be a real Roma. They're very tasty, though, so I'm always looking for good ways to use them (besides making sundried tomatoes). This week, I found two!
Juliets are the perfect size for this galette, and are less juicy than cherry tomatoes, so they don't add extra sogginess to the filling. Savory galettes are some of my favorite things to make and eat; you can change the filling to reflect whatever veggies are in season, and they look impressive despite being pretty easy to put together. (Tomato, Corn & Summer Squash Galette)
|A member of the English |
Department in an
The second recipe comes from a really beautiful cookbook called Tender, by Nigel Slater, which is full of lovely photographs and elegant vegetable-centered recipes. This is the first dish I've made from that book, but it certainly won't be the last! I used a mix of Juliets and cherry tomatoes for this. (Baked Peppers with Tomatoes)
Finally, we want to share our favorite way to make pizza during the summer, especially for a crowd of people! Try pizza on the grill at your next outdoor get-together.
AT THE FARMSTAND:
This week, we hope to have the following available on Wednesday and Saturday in front of the Chapel from 1pm to 6pm:
- Basil - $2.50 bunch
- Beets - $2.00 lb
- Chard - $2.50 bunch
- Cherry Tomatoes - $3.50 pint
- Eggplant - $3.00 lb
- Eggs - $5.00 dozen (limit 1 dozen per customer)
- Flowers - $2.50 bouquet
- Hot Peppers - 2 for $1.00
- Okra (limited quantity) - $2.50 pint
- Colored Peppers - $4.00 lb
- Green Peppers - $0.75 each
- Roma (plum) Tomatoes - $3.00 lb
- 'Juliet' (mini-plum) Tomatoes - $5.00 quart
- Heirloom Tomatoes - $4.00 lb
- Scallions - $1.50 bunch
- Slicing Tomatoes - $3.00 lb
- Summer Squash - $2.00 lb
- Tomatillos - $2.50 pint
HOW TO FIND US:
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!