September Song


Tomato Still Life

Heritage & Cocktail Tomato Still Life


Dear Farmer, I must confess. I have a few zucchini living in the back of my fridge. Am I a bad person?
Dear Member, No, you are not a bad person. Here is a recipe for the Best Zuchinni Bread Ever Make it and freeze it and think of us in January.
Dear Farmer, I love tomatoes, but I can’t seem to eat them all up before the next basket arrives. Is there something wrong with me?
Dear Member, You may be normal. Here’s a recipe for a Quick Tomato Sauce that you can make that will leave you wanting more.

September is full of change in the garden. Summer vegetables are waning (no more zuchs & cukes), the tomatoes are slowing down and the beans are on their way out. The fall vegetables are gearing up and with this heat, the autumnal bounty is coming on fast.

As you’ve discovered, we grow different types of tomatoes: cherries, cocktail and the colourful, and sometimes oddly shaped, heritage varieties. The cocktails are great for salads as they hold their shape. We’ve also discovered that they are very good roasted. Just cut them in half, place them in a 9×13” cake pan, sprinkle with sliced garlic, drizzle with a little olive oil and salt & pepper. Roast at 325 for 90 minutes. Keep the windows closed as the scent is certain to attract uninvited dinner guests. Try them on top of a toasted baguette with crumbled feta and the herb of your choice. Close your eyes and be transported to Provence!

The heritage tomatoes are the best for sandwiches, and along with the corn, we’ve sat groaning and moaning on the front porch on several occasions. The corn was from Mensen’s Family Farm in Lynhurst. They are a Memorial Centre Market vendor. If you want more, get there soon.

We’d appreciate it if you returned you tomato baskets to us. Just leave them in the tote.

The peppers have been amazing! Again, we have several varieties and all are sweet, not hot. The tiny ones are called “lunchbox” and somehow kids will want to take them in their lunches? Maybe not. We love the colour and they are great sautéed or grilled.

For the third year in a row, we’ve been unable to achieve much in the way of an eggplant crop. You may have received the odd guy in your basket. They’ve been taking up valuable real estate in the greenhouse. Next year, they’re getting kicked to the curb. This variety is called “Millionaire”. I have a feeling this label isn’t intended for the farmer!

We were excited to present our first melon crop this week. The early baskets got sweet little watermelons. Today and next week’s shares will receive cantaloupe. Figuring out the best time to pick can be tricky. Store the cantaloupe in your fridge the minute you receive it as they are very ripe!

The lessening light is hard on our summer lettuce blend. This year, we’re trying something a little different. We’re growing a variety of fall lettuces, Asian greens, kales and other edible plants and mixing them together for a colourful blend of different tastes and textures. Feel free to review and report back. Straight out of the bag, you might find the flavours strong, but once dressed, they become more subtle. The leaves are larger, too. You may need a knife and fork to eat your salad from here on in! Try adding fresh garlic to your dressing. Don’t forget a sprinkling of sea salt, too, which makes the greens softer.

There’s five weeks left of our season. Coming soon to baskets: fall kale, beets, spinach, winter squash, and more carrots! Until then, happy savouring!