What’s been going on!

So while our tomato crop is slowly decreasing towards the eventual last pick and our summer break in early August, our weeks and markets still revolve around what tomatoes do we have, do we have enough for the various outlets and who is going to get what.  Sure there are other things going on like trellising peppers, and the first plantings of crops for fall harvest and mowing and mowing and mowing.

For 20 years tomatoes have been one of our obsessions when we discovered that there was a world of possibilities past just a red tomato.  Nothing against a good red tomato but the range of colors, flavors, textures and sizes available has lead us down a trail that at first was overwhelming and now that we have winnowed out many varieties leaves us with trying to describe the ones we grow to all of you who want to pair them with different foods and dishes.  What is best with mozzarella or for sandwiches or in a salsa?  Gives us plenty more to think about for years to come.

To that end, that last tomato event of the summer, for us, is our Southern Season cooking class with our friend and heirloom tomato expert and preserver Craig LeHoullier who has a great new book out Epic Tomatoes.  We have done this class many times in the past where Craig expounds on heirloom tomatoes, their history and stories and I talk about how we grow them and which ones we have found that work best for us.  Always great food prepared by Caitlin Burke from our fruit.  Next Thursday the 23^rd, seats still available.

Picture of the Week

Tomatoes are not the only red thing we grow, amazing crested celosia

What’s going to be at the market?The Lisianthus parade marches on with blue, pink, white, and apricot.  Fragrant Oriental Lilies in red, pink and white.  Of course lovely mixed bouquets.

Tomatoes!  Lots of beautiful red Big Beefs and German Johnsons. Fewer Cherokee Purples, Green Cherokees and yellow Kellogg’s Breakfast, just a few Orange Blossoms.  Fruity bi-colored (yellow and red, looks like fireworks) Striped Germans.  Plenty of Sungolds, SunMix, Chocolate and Blush Cherry tomatoes.  Oxhearts and Romas for sauce.  Cheaper Tomato Freaks for salsa, gazpacho and freezing.

Basil to go with the tomatoes.  More Cucumbers.  Shishito peppers for appetizers and salads.  The first of the Jalapenos, Serranos and Anaheims.  Red onions for slicing.

As a reminder if there is anything that you would like for us to hold for you at market just let us know by e-mail, by the evening before, and we will be glad to put it aside for you.

Hope to see you all at the market!

Alex, Betsy and Jennie

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