Note from the farm:
I would highly recommend making roasted red/yellow peppers with your pepper harvest this week. I do it on the grill and it’s super fast and easy! Wash peppers, coat with a little bit of olive oil and place over a medium flame on your grill with the cover on. Roast about 5 minutes on each side until they’re lightly charred and starting to blister. Then remove, place in a bowl and cover with a tight fitting lid to steam. Once cool enough to handle, the skins will slip right off, and you can easily remove the stem and seeds. They will store in the fridge for a few days, or you can freeze them. I love their smoky flavor and enjoy them on sandwiches, in soups, salads, and pastas…
Red or Chioggia Beets – 1 bunch
Colored Bell Peppers – 4 pieces
Cherry Tomatoes – 1 pint
Shallots – 1 bunch
Red / Plum Tomatoes – 4 lbs
Parsley – 1 bunch
Salad Mix – 1 bag
Tomato Shares
Tomato share deliveries begin this week.
Shares have staggered deliveries. We have contacted all share members with your assigned pick up date.
Fruit Share from Briermere Farm
If you have any questions about the fruit, please contact Briermere Farm directly at briermere@aol.com
Peaches and Apples (Akane Apples or Mollie’s Delicious Apples) – 1 mixed bag
**Akane – round and red apple, a little tart
**Mollie’s Delicious – sweet apple with less color
** 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.