In this week’s share:
Red Leaf Lettuce ‘Magenta’; Tomato Mix: Heirlooms, Slicers and Plums; Herb mix: Dill, Cilantro; Kohlrabi: ‘Kolibri’, ‘Winner’; Hot Peppers; Scallions ‘Evergreen Hardy White’; Summer Squash Mix: Zucchini, Patty Pan and Yellow Crookneck; Cucumbers: ‘Lemon’, ‘Marketmore’, ‘National Pickling’; U-Pick: Cherry Tomatoes, Green Beans
Additional items for sale: Sunflowers, U-Pick flowers
Wondering how to store your produce so its stays fresh? Here is a link to produce storage and general use tips: http://www.farmfreshtoyou.com/index2.php?cmd=storageusetips
A recipe for Stuffed Tomatoes:
These stuffed tomatoes are easy to prepare, and make a great side dish.
Ingredients:
- Big Tomatoes
- Plum Tomatoes (diced)
- Bread Crumbs (crushed saltines work as well)
- Grated Cheese (mozzarella, cheddar)
- Cooked sausage (or sauteed vegetable of your choice)
Preparation:
Cut big tomatoes in half. Scoop out flesh. Put big tomato halves in a baking dish to wait. In a mixing bowl, combine the flesh of the big tomato along with the diced plum tomatoes, bread crumbs, sausage and half of the cheese. This is the filling. Spoon filling into big tomato halves, sprinkle tops with cheese. Place in oven, bake until cheese is browned (10-15 minutes). Enjoy!
Best,
Farmer Steve