News from the Farm…

Hi Friends!

There’s really no end to the possibilities for preserving summertime tomatoes for winter use… and thank goodness for that!

Add to your probiotic intake with lacto-fermented salsa or fermented cherry tomatoes!

Can (or freeze) your own BBQ saucepizza sauce, or tomato soup!

Don’t feel like heating up the house or don’t have time for processing in August?… a favorite method for preserving the harvest at the farm is to freeze tomatoes whole in a freezer bag and cook or process them later. Just run the frozen tomato under warm water and the skin will peal away, leave it on the cutting board for a couple more minutes and it will thaw enough to easily cut through.

Please let us know what recipes you love – we’d love to share them with your fellow CSA members.

In the share this week:

braising greens

mix and match options:
summer squash, zucchini, beets, cucumbers, onions, sweet peppers, hot peppers, eggplant

above: Succession planting means we all get to eat cucumbers, all season long!

Pick Your Own:

shishito peppers
cherry tomatoes/tomatillos/ground cherries
green beans

oregano, parsley, cilantro, basil, dill, thyme, sage, mint

During this pandemic season, please: bring your own scissors, containers & water; no sampling; wash your hands & wear masks; and keep your kiddos close!

above: Quickest way to load the truck!

Ideas & Recipes

Inside-Out Shishito Poppers

Chickpea & Kale Shakshuka

Jalepeño & Honey Vinaigrette

Ratatouille Pizza

above: Escamillo peppers are an all-time favorite at NBO, along-side their partner variety: Carmen. These sweet italian peppers are known as Corno di Toro or Bull’s Horn type because of their unique shape. Delicious raw as a snack or in salads, and also roasted or sauteed. They should begin to make an appearance very soon. Enjoy!