SUMMER CSA 2020 – WEEK 9

Cook Field Pick-Up, Thursday July 16, 3:30-6pm

Produce this week…

  • Basil
  • Onions
  • Tomatoes (red and green)
  • Institute for Food Salsa jar
  • Extra item(s)

Tentative Produce List for July 23

  • American shallots
  • Swiss chard
  • Tomatoes
  • Zucchini


Farm updates…

This week CSA bag will include a mixture of green and red tomatoes. Some green tomatoes will ripen into mature red tomatoes after a couple of days, others can be eaten green right away. Check the recipes below for some suggestions on how to use them. The farm is continuing to do well. As organic farmers, we are used to share our fields with other animal “guests”. As the summer reaches its peak, we have groundhogs sampling some of our tomatoes, rabbits enjoying some of our strawberries, and deers beginning to explore our growing corn. We are looking for harmless and effective solutions, so that our sporadic visitors will find other spaces to inhabit. On the other hand, we would like to share with you that this is also an important moment for the farm calendar. This is the time to focus on the second wave of summer planting and beginning to plant for the fall. More beets, carrots, lettuce, cabbage, corn, squash, and beans will soon be occupying more field rows.

What to do with this week’s produce…

Who doesn’t love tomatoes? Tomatoes, the most popular summer fruit ever! Yes, because technically tomatoes are not vegetables… there are different types and size of tomatoes and they come in over 10,000 varieties. This superfood is rich in nutrients like vitamin C and antioxidants including betacarotene and lycopene, which has many health benefits. In the next weeks you’ll receive more of them from the farm. We have planted different varieties and colors including heirloom tomatoes, cherry tomatoes, black cherry tomatoes, grape tomatoes, Roma tomatoes, red beefsteak tomatoes, green tomatoes, and some others that may look new to you. Feel free to ask Stephanie when you pick-up your share, she’ll be happy to share with you what is the variety of the week. 

Some historical and cultural facts about tomatoes: Did you know that originally tomatoes came from South America? People used to be afraid of tomatoes and thought they were poisonous because of their resemblance to belladonna or deadly nightshade plants. The first tomatoes arrived in Europe in the mid 1500’s. Although Italy is today so famous for their tomatoes and their amazing flavor, not only this fruit did not originate in Italy, but their Italian name “pomodoro” literally translates as golden apple. If you want to keep the rich flavor of tomatoes, store them at room temperature and avoid refrigeration.

Cooking with tomatoes!

There are easy ways to include the nutritional benefits of tomatoes in any diet. Below are some links to help you with some ideas, including some recipes to eat and cook green tomatoes, and the famous Italian “caprese” salad, since you’ll have already two of the main ingredients: basil and tomatoes.

Caprese Salad with Balsamic Vinegar

https://www.thekitchn.com/caprese-salad-260312

https://www.splendidtable.org/story/21-ways-to-eat-tomatoes

Fried Green Tomatoes

https://www.thespruceeats.com/recipes-using-green-tomatoes-3057091

https://www.acouplecooks.com/best-green-tomato-recipes/

Stay tuned for more news from the Institute for Food Farm!