Tons of Sungolds this week! All that heat and light is also starting to ripen the larger tomatoes...just a smattering of them this week, mostly red 'Big Beef' slicer tomatoes, Cherokee Purple and Marianna's Peace heirlooms, a handful of romas. As I mentioned last week, most fruiting crops start ripening up as a trickle, then quickly turn into a flood (we had a "few" Sungolds last week; we spent over three hours picking enough Sungolds to feed half the county this morning). The larger tomatoes are sure to go quickly this week, but if we miss you with them, we'll probably have a truckload by next week!
Eggplant loves heat, heat, and more heat, and it wasn't much of a surprise to see some coming in already late last week. "Rosa Bianca' eggplants are gorgeous-looking pale purple fruits that have a sweeter, milder flavor, and creamier, firmer texture than the more familiar black eggplant - try them sliced into thick "steaks," brushed with olive oil, and cooked up on the grill.
Probably just another two to three weeks for celery, carrots, and beets. Check out last week's preserving tip for putting up celery in your freezer. Root crops like carrots and beets are the simplest of all to preserve - just remove the tops, throw the roots in a bag, and they'll keep in your fridge for two to three months - almost until our fall root crops return!
Thank you all so much for your business, eat well, and have yourself a great week!