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Aug. 11, 2015

Posted 10/2/2015 2:28pm by Don Kretschmann.

Aug. 11, 2015

Greetings from the Kretschmanns,   

Taking it up a notch. After digging carrots in the morning, Saturday, we loaded up with boxes and began picking the main tomato field. We’d been picking the upper half of the field for several weeks. These were the early ones—Valley Girls and Defiants. But Saturday, the Mountain Freshes, just below, were turning red too! By 5:00 the truck was full, we’d completed only 2/3 of the field, and we decided to wash and sort before picking yet more. The barn’s full of these delicious seasonal favorites. “Tomatogeddon” is coming. Enjoy fresh made sauce, or enjoy them fresh. Gorge.   

If you’ve had an orchard or if you’ve planted an apple tree in the yard and watched it grow, you know the upbeat glow you have admiring the fruit as it reaches maturity. With a small orchard, it’s really fun to pick apples. No bending over, you climb, reach for the biggest and best, find ones to munch on, and the view from atop is magnificent. But on the other hand, once picked, there’s no more admiring all those red orbs decorating row after row. It appears we will have one of the best apple crops in many years. There’s several varieties which we will have for the first time to give to customers. It’s the “on” year for the biennial Primas and the hard pruning over the last two winters seems to have rejuvenated many of the Liberties. Cross our fingers it all pans out.   

If you have others picking up your veggies for you, be sure to tell them to only take the box with your name on it. We had a number of subscribers saying they arrived to find their box already emptied. We’re not totally sure, but in vacation season we think many folks tell a friend or neighbor to claim the box. We surmise they arrive and just take any box without looking for a name. Also, if this happens to your veggies, please let the stop host know, so if there’s a box left at the end of the evening, you can claim the box which would be left over.

Coming Soon: Lots of heirloom tomatoes, more potatoes, carrots, beets, red cabbage, peppers—hot and not.

In the heart of summer, enjoying, we are sincerely,                                            

Don, Becky, & the Farm Crew

ID: If you got apples this week, they are Redfrees and Daytons. Both have a nice sweetness and color for an early apple.

Notes: We’ll gladly take clean pints returned from the blueberries (sorry, no other sizes or types)  

Special Orders: Tomatoes: $20 half bushel; Seven grain bread @$4/loaf; various cheeses; ground and whole bean coffee. Easy to freeze for the winter: Collards, kale, Swiss chard—12 bunch box $20. Imperfect veggies: We often have lots of things that we just can’t bear to toss. There’s always more veggies of this sort on the barn checkout table than we could ever eat. Boxes and binsful. We’ve been harvesting eggplant and there are any number of these which have one spot on them, or a sunburn; we’ve still got lots of “pie apples”; and we’ve got many onions in need of a paring knife. All this should be used rather quickly and we’ll get it to you free of charge. We generally have lots of different herbs on hand—rosemary, thyme, sage, parsley, dill w/heads. If you have need of some for a special recipe, just let us know.  

Roasted Tomato Pizza: Brush a cookie sheet with oil. Lay tomatoes sliced 3/8-1/2" thick on the cookie sheet. Brush with olive oil and dust with garlic powder and bake about 1/2 hr at 350 deg. until they start to dry out a little. When the pizza crusts are ready, carefully move the tomato slices with a pancake flipper and arrange to nearly cover the pizza. Sprinkle a small amount of grated mozzarella on top and then top with vegetables sauted slightly in olive oil with garlic (suggestions: peppers, zucchini, mushrooms, and onions).  

Waldorf Salad: Cut up 3-4 apples into chunks. Add several grated carrots&raisins to taste. Dress with mayonaise, or yogurt and mayo 2:1.  

German Potato Salad: Cook potatoes until tender, but firm. Cool and chop into bite sized pieces--cubes or slices. Fry and crumble up 4 slices of bacon. To the bacon fat add 2 tbs sugar, 1/3 c. water, 1/4 c. vinegar, and 1 tbs. flour. Cook until thickened, then add 1/2 c. chopped onions, and toss with potatoes. Allow about an hour to cool and flavors to blend. Then add 4 tbs. chopped parsley.  Salt and pepper to taste.