Note from the farm:
We’re swimming in tomatoes now! What a difference from last year! I think this weather calls for some salsa, don’t you? If you can’t eat all your tomatoes right away, you can can them, or even easier- freeze them! I just chop them up and freeze them in ziplock bags. No pre-cooking necessary! As long as you’re cooking them (in a soup, sauce, etc.) when you take them out they keep perfectly like this. Same goes for the peppers- just remove the stem and seeds, chop, and freeze in plastic ziplocks.
Cherry Tomatoes – 1/2 pint
Green Bell Peppers – 2 pieces
Colored Bell Pepper – 1 piece
Fennel – 2 pieces
Nicola or Mountain Rose Potatoes – 1 quart
Tomatoes – 5 lbs
Red Batavian Lettuce – 1 head
Coffee
As ordered
Grain Share
TBD
Bean Share
TBD
Fruit Share from Briermere Farm
If you have any questions about the fruit, please contact Briermere Farm directly at briermere@aol.com
Peaches – 1 bag
Blueberries OR Raspberries – 1 container
** A Note on Tomatoes…
The tomatoes have been sprayed with copper as a preventative for late blight fungus. This spray is certified for use in organic production, but must be washed off before eating. Also be sure to ripen red tomatoes completely on the counter before eating! They should be a deep red and slightly soft to the touch. Cherry tomatoes are picked ripe and ready to eat.