Fresh Red and Yellow Onions - these are fresh, so please refrigerate!
This Week's Fruit Share Harvest:
'Red Haven' Peaches
'Tango' Donut Peaches
'Dandee' Summer Apples
What's New at the Farm Stand
Tomatoes and Peppers!- Now is the time to enjoy the fruit of summer including tomatoes and peppers fresh from the field! We have quarts of slicing tomatoes (beefsteak), mixed heirlooms and cherry tomatoes, as well as sweet and spicy peppers.
Open Daily, Summer Hours (Memorial Day - Labor Day, 7am-8pm), Normal Hours, 7am-7pm
Good afternoon from the farm!
It's officially feeling like August! Kids are returning to in-person school and crew members are heading back to college and their family farms. New crew members are joining our farm team and we're reorganizing our late summer work to better coincide with changing weather, daylength and (honestly) some fatigue! Funny, the animals' patterns are changing, too as we spot squirrels darting around the farm with mouths full of food being buried for winter.
We're getting ready for several late summer milestones, which we're happy to share with you. Firstly, we're sharing a good amount of tomatoes with members this week and we have more tomatoes to share for your winter canning wishes! Please see below for information on how to reserve bulk tomato cases. As always, our farm share members receive first priority should the harvest become limited.
Secondly, we're like to invite you to the farm on Saturday, September 11th at 12pm for a Ravinia-style picnic gathering at the farm. Bring your own picnic, chairs, table, family and farm footwear! We'll have family-friendly activities available, the farm stand will be open and we hope for a beautiful day. We look forward to coming together as a community to celebrate a great season!
Finally, we will open registration for our Winter Farm Shares next week. Our Winter Shares are popular (they will sell out!) so please watch your email inbox for the announcement. We realize we are very fortunate to be your farmers year-round. It's our privilege to bring you safe, local food throughout the winter, and we hope you'll join us this winter!
Thank you for being a part of our community! ~ Jen, Jeff, Tyler, Abbey, Arlet, Ben, Peggy, Alex J., Laura, Katie
20lb Tomato Cases Available! We are selling bulk quantities of our certified organic tomatoes for eating, canning and sharing. Quantities and pricing are as follows:
20 lb Beefsteak Tomato Cases are $45.
20 lb Heirloom Tomato Cases are $66.
10lb Cherry Tomato Cases are $30.
20 lb Paste Tomato Cases - not available yet*
To place a reservation for tomato case(s), please fill out the following form. Once your order is harvested, we'll send a confirmation email with payment instructions. We will deliver to your preferred pickup site starting next week.
*Our paste (Roma) tomatoes are not yet ready, however, we expect a more significant harvest to begin within the next few weeks. We will announce when they are ready within our weekly newsletter.
Notes from the Farm Kitchen
This week's fruit shares are full of color and flavor! The Klugs crops are thriving in the more seasonal weather, so we're offering a variety that perfect baked or eaten just as is. Clockwise, starting at the top left: Dandee apples, Red Haven peaches, Burbank plums and Tango (white) donut peaches are featured this week.
This week, we're again sharing the last harvest of our thin green beans which are excellent when briefly sauteed with onions, garlic, salt, and pepper. We rinsed this round of beans, so we'd encourage you to leave the bag open for a day in your fridge so the moisture can evaporate. Beans store best dry within in a plastic bag your refrigerator for up to a week.
Garlic Roasted Tomatoes - This recipe was first shared with us by Noel C. from Oak Park, a long-time CSA Member. She said, "making roasted tomatoes is a great way to preserve your summer tomatoes. They freeze well and are great to use in paste sauce, soup and salsa." This is a favorite recipe of ours, too -- thanks, Noel!
6 Tablespoons olive oil (or 3 Tablespoons olive oil and 3 Tablespoons canola oil) 2 pounds tomatoes, cored and sliced 1/2" thick (cut in half if cherry tomatoes) 4 medium garlic cloves, thinly sliced 1/2 teaspoon salt
Heat oven to 325°F. Spread 2 Tablespoons of the oil in a 9x11" baking dish or similar sized casserole dish (I prefer using glass here, because the acid in the tomatoes can cause a metal baking pan to rust). Sprinkle half of the sliced garlic evenly over the oiled dish.
Spread the sliced (or halved) tomatoes evenly in the dish (you can overlap them if you need to). Sprinkle the salt evenly over the tomatoes, followed by the rest of the garlic and the remaining 4 Tablespoons of oil.
Roast the tomatoes for at least 1 hour, until the skins have become wrinkled and are just beginning to brown. Scoop the tomatoes from the oil, and allow them to drain slightly. You can use them immediately in pasta sauce or salsa, or refrigerate for up to 2 days, or place them in an airtight container or zipper bag to freeze.