[CSA Update] Welcome to week 8

Knowledge is knowing a tomato is a fruit and wisdom is not putting a tomato in a fruit salad. Let's ketchup for the upcoming week. The farm is going through a lull because of the heat waves. The effects of flower loss are starting to show up with lower yields in the fields. I plan for this as July is hot every year. I've got the irrigation systems going now just about all the time. I was concerned about chest pain the other day, and when I talked with my doctor, we talked about normal things. When she asked what was different around the farm or what stress was new, a light bulb went off - every time I start up an irrigation pump, I have to prime it by raising and lowering the pressurized levers about 200 times. Not exactly chest pain, sore muscles. Good news.
Grape tomatoes are sweet and take a starring role in the shares this week. I was in high school when grape tomatoes were invented. Having thicker skin and less water content than the cherry tomato, the grape quickly became the front runner around our farm. Grape tomatoes are high in sugar, which gives them their sweet taste. Tomatoes are high in vitamin C content and are good source of vitamin A. Vitamin C helps the body fight infections, helps wounds heal and promotes healthy teeth and gums. Vitamin A protects against infections and is important in the maintenance of healthy eyes and skin. I was convinced they were more popular because it was less work in the kitchen, no slicing required to drop them in a salad or drizzle with oil and basil.
We have loved a few chunks of fresh mozzarella, a basil leaf, a grape tomato all skewered on a toothpick and a thin drizzle of good olive oil or balsamic vinegar over the top. The kids can help, and if they sneak a few tomatoes, I'm not going to complain they are spoiling their dinner.
I've learned a trick to half the grape tomatoes quickly if your recipe calls for it without slicing open a fingertip. Take two matching Tupperware or takeout lids - put a layer of grape tomatoes between them. Hold the top lid down with one hand and using a bread knife, run the blade between the two lids, and they all get sliced.