Dear Farm Partners,
It seems that at least once a year I need to mention how much I love tomatoes. Of course I love the tomato fruits; few things are as good slices of perfectly ripe tomato with a little salt, maybe on a slice of toast, or as the star of a simple salad. Even so, there are vegetables that I love and crave even more. When I say I love tomatoes I mean the plants.
Three years ago I first starting working with Jeremy at Excelsior Farm, and one of my first tasks was to prune and trellis some very unruly tomato plants. I had never pruned anything before and certainly had no prior claims to being any sort of gardener. Still, I learned to do it, and took to it quickly (I also spent four days straight doing it, and was so covered with tomato gunk that Jeremy started calling me “his tomato”, a nickname which has stuck). Since then I have grown very fond of the special beauty of the tomato plants and the ways in which they grow. I become more attuned to their needs. They speak to me. This year we built a large greenhouse via our Kickstarter Greenhouse Project to be a designated tomato house, and it is my job to maintain that house full of tomatoes. It is my domain, and I love it. It is wonderful to discover and develop a skill, especially one I did not anticipate!
Somehow tomatoes also have this magical effect on my moods; no matter how tired I am, how lousy I feel, or how hard the day has been, I can start harvesting or working with tomato plants and immediately my energy and perspective change. Tomatoes just make me feel good. I am very thankful to them for that.
In this week’s box: Eggplant, Swiss Chard, Tomatoes, Bok Choi, Carrots, Baby Romaine Lettuce, Mixed Beans, Cucumber, and Fingerling Potatoes.
Here is a good Summer Vegetable Quiche from The Kitchn in which you can easily throw a bunch of delicious veggies (you don’t even have to fuss with a crust, although you can if you really want to). I just made a version of this quiche today with zucchini, tomatoes, and basil, and I’m sure it would be wonderful with chard and sliced potatoes (or any chopped veggies you need to get through!).
For Bok Choi, try this Soba Noodle Salad with Bok Choy. Yum! I love soba noodles.
In other news, I feel like I just wrote about how it was the beginning of August, and now we are almost done! It is already the final week of one of our busiest months, meaning that it is the final week of our craziest time of year. Wow…I just have to let that sink it. We’ll be busy through November, of course, but we are most certainly over the hump now. What a great feeling!
We wish you all the best for the rest of your week.
Ashli and Jeremy