For those of you keeping score at home we’re up to week 12 already! What goodies are in store for our members and customers?
- Hot Peppers
- Green Peppers
Our members are receiving some heirloom tomato varieties this week. What makes heirloom so special? The seeds are open pollinated- meaning they don’t rely on human intervention to create new seeds. Heirloom seeds are unaltered (no GMO here!) and as a result, tend to stay pretty consistent These seeds are the descendants of our descendants plants! We have several different types of heirlooms at Kellner Back Acre, including peppers, lettuce, and pumpkins. But for tomatoes, we are happy to offer our customers Cherokee Purple (also known as “ugly”); Amish Paste; and Red Zebra.
Our certified-organic raspberries are ready for picking. Contact Nancy to arrange a picking time. We’re picking as fast as we can, so we’ll try to have some at markets and in the farm store too for those of you who would rather just pick some up.
For those of you starting to get overwhelmed by the tomatoes as we are in the midst of the season (and you aren’t ready to start canning), check out some recipes here: http://www.cookinglight.com/food/in-season/fresh-tomato-recipes. The recipe I’m most looking forward to trying – Cheese & Olive Stuffed Tomatoes!
Cheese & Olive Stuffed Tomatoes (4 servings)
- 4 tomatoes (use the Purple Cherokees from your CSA share)
- 1/2 cup feta cheese (or you could use goat cheese)
- 1/4 cup Kalamata (or black) olives
- 2 Tbsp fresh parsley, chopped
- 2 Tbsp fresh basil, chopped
Cut off tops of tomatoes. Scoop out flesh of tomato, creating a bowl. Mix the seeds and flesh with cheese, olives, and herbs. Then fill the tomato bowls with the mixture. Put the tomatoes in baking pan and put under broiler for 2-3 minutes or until tomatoes start to blister and cheese melts and browns on top.
Great side dish for some Italian-seasoned chicken. Or good as a light dinner with a side salad. Enjoy!