Our Fall CSA sold out in 12 hours - WOW! Thank you to everyone who joined. If you missed a spot, please email us to join our waitlist.
With labor day approaching, I'm sure fall is on your mind. We typically see a spike in demand for canning vegetables at this time of year, as well as long-storing crops. We do our best to cater to these demands, and therefore we have plenty of cases of paste/sauce/Roma tomatoes and pickling cucumbers. We also have beautiful spaghetti squash and the first of our cured red and yellow onions and shallots.
We are still well rooted in summer over here, picking 150+ pounds of cherry tomatoes each week, but we're also deep into fall and even winter plantings outside and in the tunnels. So far, we've transplanted winter celery, leeks, chard, parsley, dill and cilantro. We are almost done planting outside!
Nicole and Rachel stacking our shallots to cure.
Finally, I'll leave you with our recipe for roasted tomato sauce, which is our most requested recipe!
Roasted Tomato Sauce
5# paste tomatoes, roughly chopped
1 head garlic, minced
2 bunches basil or oregano, stripped and minced
1 tablespoon salt
Place all ingredients in a large, oven-safe pot. Roast in oven for 3-4 hours, stirring every hour or 30 minutes close to the end. You want a little crust/browning to develop in between stirring. When liquid has sufficiently evaporated to your liking, it's done! Let cool and put it in wide mouth quart jars and into the freezer (with an inch of headspace) for use in winter.
Have a great week and enjoy the produce!
Katherine and Spencer
