What To Do With Your Share---Week 12

While we are struggling to keep crops going and start plants for the fall, the tomato crop continues to be a bumper. The harvest of the last two weeks has been record-breaking. So we continue to suggest that you make sure to find a way to eat or preserve all of your tomatoes.

One thing that may be helpful, as we noted last week, is to freeze your extra tomatoes. To do that you need to first blanch and peel them. Rather than take photos and show you how, we can take advantage of this well done Youtube video showing the process. .

Another is to make a quick sauce. It isn’t often that the combination of fresh tomatoes and beautiful onions is at hand. Especially when some of them are the “torpedo –shaped” Tropea onions. We like their flavor and shape and would like to know what you think. One way to try them out is the recipe below.



Fresh Tomato Sauce
Ingredients
Tomatoes
Onions
Jalapeno (optional)
Basil
Oregano and/or summer savory
Olive oil
Salt

The quantities are up to you and is dependent on the amount of tomatoes you have. Six or seven medium tomatoes would call for one large onion. If you like onions, add more.

Method
With a paring knife, core out the tomato and remove any bad spots. Cut in half and squeeze out the juice. Chop tomatoes into 1 inch chunks. Chop the onions and sauté in olive oil. Add the pepper and oregano, cook 2 more minutes. Add the tomatoes. Stir, cover and bring to boil. Remove lid and simmer for 20 minutes or so, until tomatoes are breaking down.

Take half of the sauce and puree it in a food processor, or run it through the food mill. Return the pureed sauce to the pot. Stir and cook 5 minutes. Serve over pasta with basil garnish.



Purslane
In organic farming, when certain plants crop up on their own in your fields, you don’t immediately define them as a weed and kill them. What grows well in your soil is an indication of its condition. It is known that if the plant purslane grows, you have a healthy and rich soil.

We have noticed a great abundance of it in our fall crop beds. So, as organic farmers our logical next step is to eat it. We learned to like it several places in our internships in NY and Indiana, and enjoy its flavor and texture. A great source of omega-3 fatty acids and other vitamins and minerals, it is especially nutritious.



We made a simple salad with it on Sunday and really enjoyed it. We picked the leaves off the stems and tossed them with some oil and vinegar. Next we topped it all with pickled beets. Large chunks of tomato would also be a good combination. We hope you try it and enjoy it.