It’s the beginning of tomato season! From now on, there will be more and more (and bigger and bigger) tomatoes in your bag. We grow so many varieties that it would take up too much space in this newsletter to name them individually each week. If there are any certain varieties that you’d like to know about, don’t hesitate to ask and we will be happy to tell you about them. You’ll notice that the tomatoes are packaged in plastic containers - this is important in keeping them from bruising. Please make your best effort to return these cartons to us next week, as we go through many. Thank you!
What’s in my bag this week?
Tomatoes - mix
Kale - Red Russian, Dwarf Blue
Swiss chard - Rainbow
Beets - Bull’s blood, Chioggia, Golden Zucchini
* Patty pan squash
Garlic Onions - red
* denotes full members only
Volunteer and tour groups welcome to join on #farmfridays from 9am-7pm
Eggs & Breads
$3/mini loaf - $7/large loaf
$4/mini loaf - $8/large loaf
We are thrilled with our first-ever successful garlic harvest! And we’re even more excited to share with you. And we’re the MOST excited to be able to save ‘seed’ (the cloves) for plantings this fall. With that being said, we want to let you know that you will be receiving garlic this week only. We wish we could keep up the supply weekly, but the cost of seed garlic is so high that we need to keep as many as possible so that our harvest next year will be stupendous. For your continued learning, here’s a fun fact: each clove of garlic planted in fall produces an entire bulb of garlic by the following summer.
Recipes & Tips:
Patty Pan Squash:
These beauties are fun to use! Here’s something we love to do with them:
- Slice the squash in half (to make 2 discs) and then scoop out the seeds
- Place squash in a baking dish scooped-side up, drizzle with olive oil, put a little water in the dish, and then cover with foil and bake for 15 minutes at 350F
- While the squash is cooking, do the following:
- sauté chopped garlic in olive oil on medium heat
- add chopped basil and oregano and cook for a few minutes
- add chopped swiss chard, tomatoes and salt & pepper (to taste) and cook until chard is wilted
- Remove squash from oven, scoop chard mixture into squash, top with cheese (optional) and then return filled squash to the oven for another 10-20 minutes (test for readiness by pricking the squash with a fork - if it goes in easily, the squash is done)
- The entire squash (skin and all) is edible. ENJOY!
Classic Pico de Gallo
1 1/2 pounds ripe tomatoes, cut into 1/4- to 1/2-inch dice (about 3 cups, see note above)
1/2 large white or purple onion, finely diced (about 3/4 cup)
1 to 2 serrano or jalapeño chilies, finely diced (seeds and membranes removed for a milder salsa)
1/2 cup finely chopped fresh cilantro leaves
1 tablespoon lime juice from 1 lime
Season tomatoes with 1 teaspoon salt and toss to combine. Transfer to a fine mesh strainer or colander set in a bowl and allow to drain for 20 to 30 minutes. Discard liquid.Combine drained tomatoes with onion, chilies, cilantro, and lime juice. Toss to combine and season to taste with salt. Pico de gallo can be stored for up to 3 days in a sealed container in the refrigerator. (Via Serious Eats)
Tomato Beet Salad
1 pound scrubbed small beets
2 pounds tomatoes, preferably heirloom
1 pint cherry tomatoes
1/4 cup crumbled feta
1/4 cup fresh cilantro leaves
1/4 cup extra-virgin olive oil
Salt and pepper
Preheat oven to 400 degrees. Seal beets in a foil packet. Roast on a rimmed baking sheet until tender, 75 minutes. When cool, rub beets with a paper towel to remove skins; slice. Slice large tomatoes, and halve cherry tomatoes, then arrange with beets on a platter. Top with feta, cilantro, and olive oil; season with salt and pepper. (Via Martha Stewart)
Reduce, Reuse, Recycle!
We are sure you’ve noticed that we are starting to use plastic containers. This will only continue as we head into tomato season. We would appreciate any size of plastic fruit/veggie clamshell containers - this helps protect delicate produce. Thank you for helping us reduce cost and waste!
-Clean cardboard or plastic egg cartons (no styrofoam please)
-Plastic clamshell containers
-Plastic spinach/salad greens tubs
-Large plastic juice containers
-clean plastic and paper grocery bags
-anything else? Just ask!
June 3 - October 14 (20 weeks)
12:00 - 4:00 * pick up on-farm 15822 S. 63rd St, Papillion, 68133
5:00 - 8:00 * pick up at the Papillion Farmers Market at Papillion City Park at the corner of Washington (84th) and Lincoln