The Return of the Blog!!

My sincere apologizes for not blogging for so long. Needless to say we haven’t been on vacation this whole time, just crazy busy trying to hold on to our heads and hearts while maintaining this farm. I told a friend yesterday that the middle to end of the season is like waking up, getting in a car, driving 80 miles an hour day after day, only able to see what is directly in front of you; the next task that screams for your attention. Unfortunately we miss opportunity after opportunity to really stop and enjoy all that is around us:the harvest, the changing seasons, the start of school, the cranes gathering. There is a light at the end of the season. (Here I am in front of the computer!) Yesterday marked week #16 for CSA, (2 weeks left) and there are only 6 weeks left of the Farmers Markets.

We are and have been for a few weeks flush with tomatoes. It has been a difficult growing season and we know many farms who have had a very bad season. I think because we have made a conscious decision to stay small we have managed a successful season (well not counting all the zucchini, brussels sprouts, cabbage… we lost ) I know some CSA members are feeling overwhelmed with their tomatoes and I have just the solution. This recipe came from a great book I bought this spring called ” The Homemade Pantry, 101 foods you can stop buying and start making.” I have told countless customers at the Farmers Markets about this recipe and everyone LOVES it. I took some pic the last time I made it. Here is the recipe and the pics. I changed the recipe a little.

Roasted Tomatoes

1. Wash tomatoes and remove cores. Cut tomatoes in half (any kind you have, red slicers, romas even the berry saladette tomatoes worked.) Place tomatoes cut side up on cookie tray. Scatter lots of garlic. I use 2 bulbs per tray about 15 cloves. Salt and pepper tomatoes. Scatter fresh herbs, basil, oregano and thyme. Drizzle olive oil.

2. Bake @ 275 for about 5 hours. Cool and eat fresh with pasta or freeze in bags or containers.