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Heifer Ranch CSA Vol. 6 / Issue 8 June 13, 2012

As summer heat builds, so does activity in the tomatofield. Tomato varieties like Martha Washington, ArkansasTraveler, and Cherokee Purple are laden with blushing fruit.After months of weeding, trellising, pest control, fungus pre-vention, and hopeful anticipation the tomatoes are here! Pre-

pare your dinner tables for succulent, red fruit this coming de-livery day.

The Alternative SummerBreak (ASB) participants havegotten into tomatoes aswell. One day this weekthey harvested buckets ofsungold cherry tomatoes. During our water break in the

shade, we encouraged the kids to taste a tomato. Participantswho didnt like tomatoes held back, but after some convincingthey agreed to try one. The results were unanimous: a big grinand hearty yum. Were pleased to say that sungold toma-toes converted several kids from tomato-haters to tomato-lovers.

The ASB kids also helped us braid over 100 plaits of gar-lic. Our garlic was planted in November, harvested in April, and

cured in the barn for six weeks before we braided them intolovely bunches. These braids will decorate your kitchen until you are ready to break off a garlicbulb for use. So, this week the ASB participants bring you tomatoes, peppers, and garlictheperfect spaghetti sauce!

Your farmers,Ryan, Brittany Marie, Hannah, Kenny, and Lisa

ASB students shucking corn...

...And enjoying the fruits oftheir labor

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1 onion2 cloves garlic2 tablespoons olive oil2 carrots

green pepper2 bay leaves cup fresh parsley2 tablespoons fresh basil (2 teaspoons dried)1 tablespoon fresh oregano (1 teaspoon dried)1 tablespoon fresh thyme (1 teaspoon dried)6 cups tomatoes6 oz tomato paste

1 tablespoon honeysalt and pepper to tasteDirections:

Saut onion and garlic in olive oil until soft. Stir in carrots, pepper, and herbs. Addtomatoes, tomato paste, honey, and seasoning and simmer 15 min. Remove bayleaves and serve or freeze.

1 lb fresh edamame in pod2 tablespoons saltDirections:Remove stem from each pod. Wash edamame well and sprinkle with a pinch of salt.Boil 2 qts of water and 2 tablespoons of salt in a large pot. Boil edamame for 4-5minutes, or until softened. Drain in colander. Taste one edamame and if it's not saltyenough sprinkle with salt. Spread the edamame on a tray to cool. Eat beans only.

Sungold tomatoes