news from the farm…

hello friends. i hope that you all got to spend some time outside over the last several days. it has been so very beautiful. thank you to everyone who sent messages of care and love to Annie.

this time of year is exciting with the shift in weather and vegetables, transitions all around. we have our first sweet potatoes this week! we tried them this weekend and they are delish. they will continue to sweeten up in the warm greenhouse as they cure over the coming weeks. the cool weather greens are looking great in the fields. and the sun rises every day. life is good, may you each be well also.

your farmer, Ray

note: Mira (my love and our farm communication coordinator) will be with her sister and new infant nibbling on the west coast for the next few weeks, so her recipe section might be oldies from last year or go a bit quiet, and response time on emails will be slow. thanks for your understanding!

in the share this week:

  • in the share room:
    • mix & match: scallions, beets, zucchini, cucumbers, carrots, green tomatoes, hot and sweet peppers, sweet potatoes!, eggplants, onions.
    • braising greens (kale, chard, and collards)
    • head lettuce
    • mixed salad greens
  • pick your own:
    • herbs
    • flowers
    • green beans
    • tomatoes/tomatillo/ground cherries



recipes by mira

fried green tomatoes

it’s that time of year again friends. when the nights are cooling quickly and tomato harvest has slowed enough so that the fruit on the vine may not get the chance to blush red. that’s right, its fried green tomato time. i wait all year long to make them, special annual treat that they are.

fried green tomatoes are classic in the South, and it’s no secret why. they are crisp and tangy, with a flavor reminiscent of tomatoes but more subtle, at once smooth and sharp on the tongue. dipped in creamy spicy remoulade and eaten sandwiched between slices of your favorite bread or next to dirty rice and beans, these babes are well worth the wait. here’s how:

*wash 2-3 green tomatoes and slice into 1/2″ rounds

*season the tomato slices with salt and pepper

*prepare three bowls for dredging your tomatoes in: -the first with flour; the second with milk or buttermilk; and the third with cornmeal (not course)

*heat a large skillet to medium hot and put a few generous glugs of high heat cooking oil

*one at a time, coat the tomato slices first in flour, then dip them in the milk, and last, dredge them in the cornmeal

*fry them in batches so you don’t crowd the skillet, cooking them on medium heat until both sides are deep golden brown

*keep the fried tomatoes warm in low toaster oven while cooking the rest, so that they’re all still piping hot when it’s time to serve

*serve them with a remoulade or spicy aioli for dipping. these are delicious with bacon, as sandwiches, or as an appetizer.

*a simple remoulade*

mix in a small bowl:
1/2 cup mayonnaise
1 Tbs dijon mustard
1 tsp cider vinegar or lemon juice
1/4 tsp sweet paprika
several dashes of worcestershire sauce
a few dashes of tabasco or sriracha
salt to taste