In the bag…
- Fresh Basil & Fennel
- Cucumbers
- Squash
- Onions
- Heirloom Tomatoes
- Potatoes, Cabbage or Beans
To forget how to dig the earth and tend the soil is to forget ourselves.
Mahatma Gandhi
An heirloom tomato is an open-pollinated (non-hybrid) cultivar of tomato. Heirloom tomatoes have become increasingly popular and more readily available in recent years. The use of the word “heirloom” to describe plants is highly debated. One school of thought places an age or date point on the varieties. That is, some will say that it must be over 100 years old, others 50 years, and others pick an arbitrary date of 1945 which marks the end of World War II and roughly the beginning of industrial agriculture. It was after this point in history that hybrid seeds began to proliferate in the commercial seed trade.
Another way of defining heirloom varieties is to use the definition of the word “heirloom” in its truest sense. That would mean that a true heirloom is a variety that has been nurtured, selected, and handed down from one family member to another for many generations. Additionally, there are another category of varieties that could be classified as “commercial heirlooms,” that is, varieties that were introduced many generations ago and were of such merit that they have been saved, maintained and handed down – even if the seed company has gone out of business or otherwise dropped the line. Additionally, many old commercial releases have actually been family heirlooms that a seed company obtained and introduced. Regardless of a person’s specific interpretation, most authorities agree that heirlooms, by definition, must be open-pollinated and bred and stabilized using classic breeding practices. It is currently generally agreed that no genetically modified organisms can be considered heirloom varieties.
- If you are ‘new’ to heirloom tomatoes, fear not. They are delicious. You must learn when they are ripe by judging the softness when they are “gently” squeezed. Do not wait for them to turn red (although there are some red tomatoes in our mix), and try not to refrigerate them. Let them ripen on a counter until they are ready for use.
- These are usually the weeks that blackberries and wineberries are included in the shares, but the drought has taken a toll on all of our fruit. The berries and pear trees, paw paw and figs are not fairing well. I have been trying to water them and it seems that is just enough to keep them alive. We have not had any rain in the past week although there have been quite a few thunderstorms rolling nearby.
- On a more positive note we do have 35 baby chicks that arrived yesterday, hopefully they will keep us in fresh eggs for several years to come.
- The ripe tomatoes are just beginning to roll in. In the next weeks there will be plenty of them. Rather than dividing them up into to very small quantities some shares may receive green tomatoes this week. Please try Fried Green Tomatoes.
Fried Green Tomatoes
These fried green tomatoes are made with eggs and cornmeal or bread crumbs.
Ingredients:
- green tomatoes, sliced 1/4-inch thick
- salt and pepper
- flour for dusting
- 2 eggs, beaten
- cornmeal or bread crumbs
- bacon grease or vegetable oil
Preparation:
Salt and pepper the tomato slices; dust lightly with flour. Dip slices in beaten egg, letting excess drip off, then coat well with meal or crumbs. Fry in hot grease or oil until browned, turning gently (about 3 minutes each side).
Mixed Herb Pesto
- 1 cup mixed herbs (basil, parsley, oregano, etc.)
- 3 cloves garlic
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons olive oil
- 2 teaspoons lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Combine herbs, garlic, Parmesan cheese, in food processor or blender. Process, adding oil and lemon juice gradually, until mixture is very finely chopped. Stir in salt and pepper. Serve on pasta.