LDF News: Bye July!

Helen and Wiley at the Ann Arbor Market! It is an ordeal and pleasure to bring Wiley to market. He definitely interrupts a sale or two, but overall he adds more than he takes away.

The golden orb weavers have taken up their summer home spun between the tomato vines. What is it about the tomatoes that they love so much? I don't know, but every year they show up.

Tiger Moth!

You'll find us at markets this week with delicious vegetable dreams. Please enjoy the pictures and miss my prose, for this week I have not the words. 
 
 
In this email:

• Generally important notes
  • Farm Members, if you haven't checked out our new membership agreement please see a copy here. If this works for you, please send me an email saying so. If it doesn't, please let me know and we will sort it out. Thank you!
  • Stockbridge Members: Look for the email from a couple weeks ago. Please email me with any questions or thoughts.
  • Here is link to our Social Justice page on our website. It is a list of resources to keep active in effecting positive social change.  
• Fresh from the Field
• Recipe: Roasted Cherry Tomatoes from Cookie and Kate
• Market Details
• Tales from the Farm!

Fresh From the Field- 
Greens:
Pea shoots

All Manner of Deliciousness
Carrots
Celery
Cucumbers
Eggplant
Kohlrabi 
Fresh Onions
New Potatoes
Scallions
Summer Squash!
Tomatoes
Cherry Tomatoes!
Zucchini

Herbs (If we have time)
Basil
Dill Flowers
Mint
Parsley
Thyme

Coming soon:
Peppers- in drips and drops for now.

Recipe: Roasted Cherry Tomatoes
Author: Cookie and Kate (again!)
Prep Time: 15 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours
Yield: 2 cups 1x
Category: Side dish
Method: Roasted
Cuisine: Mediterranean
Diet: Vegan

​These slow-roasted cherry tomatoes are completely irresistible on salads, pizzas, eggs, toasts and more. Make this simple recipe with your surplus tomatoes! Recipe yields about 2 cups roasted tomatoes.

INGREDIENTS

• 2 pints (4 cups) cherry or grape tomatoes, halved lengthwise
• 2 teaspoons extra-virgin olive oil
• ¼ teaspoon fine salt

INSTRUCTIONS

1. Preheat the oven to 250 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper to prevent the tomatoes from sticking.
2. Toss the tomatoes with the oil and salt on the parchment paper, then arrange the tomatoes so the cut sides are all facing up.
3. Bake for 1 hour 45 minutes to 2 ½ hours, until the tomatoes are shrunken and shriveled and not too wet or squishy. Exact timing will depend on their size and your preferences. 
4. Let the tomatoes cool, then use as desired. Leftover tomatoes will keep well in the refrigerator, covered, for 1 week or longer. Or, freeze them for up to 6 months.

Uses for Roasted Tomatoes

Try scattering roasted cherry tomatoes on any of the following:

• Eggs
• Pasta
• Pizzas
• Quesadillas and tacos
• Salads with greens, herbs or whole grains
• Toasts or crackers spread with cream cheese, goat cheese or mashed avocado

Roasted tomatoes go particularly well with these Mediterranean flavors: 

• Basil
• Bell peppers, especially roasted
• Feta, goat cheese, mozzarella and Parmesan
• Olives and capers
• Zucchini and yellow squash

Market Details: We are at market this week
 
The Ann Arbor Farmers Market, Saturday with Helen and Tyler and radish aficionado Wiley! 7 am to 3 pm (or till sold out)

Eastern Market, shed 2, Saturday with Special Guest Peter! 6 am to 2:30 pm

​Royal Oak, Saturday with Jim and Lisa! 7 am to 1 pm

Tomatoes! I don't suppose those who know need suggestions for what to do with those.

A tree frog hugging burdock. Tyler caught a bunch of beautiful farm life photos this week.

Yellow Swallowtail!

​Tales from the Farm:
Look to the clouds this week. Make sure to sneak in a moment to gaze and dream. 

Helen for Jim, Tyler, Sarah!, Wiley, Boomer (bark layer), and Exie (morale officer)