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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
