Flying Tomato Farms News
A newsletter for members of Flying Tomato Farms C.S.A.
Vol. 4, Issue 20
Lots of stuff going downhill in the gardens—a few tomato plants have stopped producing, the beans have gotten spotty and brown—a general sense of decay. But there’s still a few things going strong—you’ll notice lots of peppers again this week.
I will likely be buying winter squash from another local farmer for a delivery or two next month. My winter squash once again did not make it—except for one odd specimen of Neck Pumpkin with one big fruit on it that is approaching two-and-a-half feet long and ten pounds! For some reason, the huge weird varieties I grow seem to do better than the smaller, more delivery-friendly squashes.
Four more deliveries to go after this one—I haven’t seen any indication of frost too soon, either—projected lows for the next several nights are in the fifties.
THIS WEEK’S DELIVERY:
A box of tomatoes, several sweet peppers, a couple of Bulgarian Carrot (hot) peppers, leeks, and a summer squash. A few who haven’t yet will get eggplant.
Many of the old-timers I know like a sauté of summer squash and tomatoes. Use a little butter and/or olive oil for the pan, add some sliced onion (or leek!) and cook until it turns transparent. Then add bite-sized chunks of summer squash. Cook until just tender, then add chunks of tomato and heat through. Salt and pepper to taste. I think a tiny pinch of nutmeg is good in this as well.
The summer squash are from the overwhelmingly productive patch of Drs. Amy and Will Schweinle.
I’ve noticed that these Bulgarian peppers have more leathery skins than the yellow Hot Wax peppers. You can roast and peel these peppers if you don’t want that tough skin—either in a pan in the oven, or spitted on a fork over a flame. They also dry well—you can likely just dry them on a plate on top of your refrigerator.
Don’t forget either that all peppers freeze easily without blanching—so if you can’t use them all, just chop them and toss them in a freezer bag or box for winter use.
The darker green leek tops are also good to stow in the freezer to use in making soup stock. Make sure to split the bottoms of the leeks lengthwise to rinse all the grit out of their layers.
WASH YOUR VEGGIES!