WEATHER NEWS: The farm received a total of 1 1/2 inches of rain late Monday night and early Tuesday morning!!!
In this week’s share:2-3 red bell peppers*1 bunch leeks6 1/3 ounces (.40 lbs) salad
mix1 bunch cilantro2 small heads of garlic1 Italian eggplant1 pound red onions2-3 slicing tomatoes*1 ¼ pound salad tomatoes Fruit share:End-of-season yellow
If you are still working through the last weeks’ tomatoes, there are a number of ways to hold them up:
- Make some salsa to can or simply freeze in baggies or jars for later use.
- Halve and roast the salad tomatoes and then freeze. Great for an intensely flavored pasta dish in fall or winter.
- Or take the lazy route—just freeze fresh tomatoes whole in a freezer-grade plastic bag (i.e. Ziploc®) until you can get around to cooking them. The tomatoes will exude a lot of water upon thawing, but once the liquid is drained off or cooked off, the tomatoes are perfectly prime for an intensely flavored sauce.