20 Aug A mid-August feast
Get ready to eat! There is always one share each season that is truly epic. This might be that one. The summer bounty is at its peak, and you may just need a wheelbarrow to get this share home…or at the very least a strong back.
With three pounds of plum tomatoes in the share, small batch sauce may be on the menu, or oven-roasted tomatoes. My favorite way to enjoy the plums is to halve them, toss in olive oil and sprinkle with coarse salt, and roast on a cookie tray in the oven. Roast them at a low temp, around 225 degrees. I put them in the oven in teh morning and let them go all day. These are delicious on pizza or in pasta. The whole tray can be put into the freezer, than the frozen tomatoes popped into freezer bags. They make for a delightful winter treat. If you’re feeling ambitious, 25 pound bulk boxes of the plum tomatoes can still be purchased.
This week was the last harvest of melons- both the cantaloupe and watermelon fields were picked, mowed, tilled and readied for cover crop seed to be planted. Hard to believe this is week #12, the midway point for the CSA distribution!
Keeping an eye toward fall, we’ve been digging around in the sweet potatoes and they are sizing up beautifully. Coming out of the ground this week is the first of the celery root (aka celeriac). The fall cauliflower and broccoli is also looking awesome as we keep the weeds pulled and the plants watered.
Post and photos by Tricia Borneman, Blooming Glen farmer and co-owner. Additional photos by Tom Murtha.