Yes, the days of summer we’ve been waiting for are finally here, and they come with the first tomatoes of the season. Since these are the first ones, they tend to be just a little on the green side, but they’ll ripen on the counter. Soon we’ll be getting fully ripe tomatoes, week after week. (Not like those at the store which say vine red tomatoes, having been picked quite green and artificially reddened with ethylene gas.) Mainly thanks to our farmer who has planted 80,000 tomato plants this year. Yes, you read that right eighty-thousand tomato plants, many of which are heirloom varieties. Yea!
So for this week, our share included:
- Tomatoes (2 baskets)
- Pickling cucumbers (3, but we picked up another from the surplus basket)
- Arugula (1 bunch)
- Summer squash (4)
- Red LaSoda Potatoes (4 large)
- Glendale Gold Little Sweetie Onions (8)
- Pinto beans (1 bag)
In addition, this was a cheese week, so we got our fresh chèvre, and we purchased a small package of feta sent along with the cheese shares for members. Both are from the nice goats and people (of course, we’ve met them, that’s part of the benefit of a CSA) at the Black Mesa Ranch near Snowflake, AZ. And, beets were just sitting in the surplus basket, looking lonely, so we brought home six.
So far, we used the ripest tomatoes for a pizza made of just tomatoes, freshly-picked basil, mozzarella, mushrooms, and some of that feta cheese you see in the photo. It was yummeriffic. The arugula is going into salads such as the apple, arugula, and feta salad with a blackberry, maple, and poppy-seed vinaigrette that we ate for lunch a couple of hours ago. And, we’re sure that some of the pickling cucumbers are destined to be pickles — Old Fashion Maine Mustard Pickles. Watch for that recipe.