Wow! I cant believe that it is already mid-September. In fact, we are now entering the last week of summer. I always have mixed emotions this time of year. I’m usually ready for a break, but not willing to let go of warm weather and fresh veggies. This year has been no exception – summer has flown by so quickly! In the past two weeks alone we have completed construction on our MicroGreens’ greenhouse, grown over 400 pounds of micros, harvested a few hundred pounds of honey, moved beehives to new locations, finished fall plantings, enjoyed pizza night, a farm dinner, and celebrated five weddings here at the farm. And, we’re not even done, we have another wedding tonight and one tomorrow night!
This is all on top of our normal day-to-day operations.
We have never been busier and I couldn’t be happier about it.
This is not your average veggie farm and I wouldn’t have it any other way.
Where else can you come to one place and enjoy all these beautiful things?
One of my favorite parts of the past two weeks was the Heirloom Farm Dinner. It was a celebration of all things heirloom in the vegetable world. It was quite nice for me because as a chef and a farmer, I’m always speaking to the fact that our recipes don’t start in the kitchen. Our food preparation for any given meal starts in the soil. But you can take that philosophy a step further when you think about heirloom vegetables. When you eat heirloom vegetables, you are taking part in a tradition that goes back decades, if not centuries. For instance, we grow the Juane Flammee tomato that was passed down for generations in the Norbert Parreira family in Heliner France, until it was brought over to the United States nearly 20 years ago for us all to enjoy. There is also the Riesentraube tomato- this small red cherry tomato was original grown in east Germany but found a new home about 175 years ago in Pennsylvania Dutch country and has been grown there ever since. This week you will all get to try some of these tomatoes and take part of the tradition that farmers and growers and been enjoying for years!
Enjoy those veggies!
Source: Wall Street Journal
3 lbs heirloom tomatoes, cored and chopped
1/4 loaf day-old focaccia, cut into large cubes, plus 1/4 loaf, cut into small cubes
7 tbsp olive oil
2 tsp red wine vinegar
1 clove garlic, thinly sliced, plus 2 cloves, halved
kosher salt and freshly ground pepper
What to do:
1. Preheat oven to 350 degrees. In a large bowl, toss tomatoes with large bread cubes, 4 tbsp olive oil, vinegar and slivered garlic. Season liberally with salt and pepper and set aside to let tomatoes marinate and bread soften, at least 30 mins.
2. Meanwhile, make garlic croutons: Heat remaining olive oil in a saucepan over medium heat. Add garlic halves and cook until fragrant, 2-3 mins. Remove from heat and toss garlic oil with small bread cubes, then spread bread out on a baking sheet. Bake until bread is crisp, 10-12 mins. Set croutons aside.
3. Make tomato soup: Transfer tomato-bread mixture to a blender and pureé until smooth.
4. To serve, divide soup among 4 shallow bowls and garnish with croutons.