Allow Fergus to introduce our newest worker, Tom the tomato! Tom's not the best worker but has a knack for the hot gossip, he's nosey enough to hear a lot through the vine.
TOMATO SALE still on!
(see details below)
About see our paste tomatoes. The big box is what half a bushel looks like.
Paste tomatoes make the best for sauce and are also excellent for all tomato dishes from sandwiches to salsa!
In the first picture you can see we have two types:
Amish paste (left)- Big, meaty tomatoes that are usually 8-12 oz. They are a soft heirloom and a Slow Food USA Ark of Taste variety. Being heirloom means you can save the seeds, among other things.
Grandero (right)- similar to San marzano. Very firm and thick walled weighing in at 4-5 oz.
1sts
15 pounds for $25
1/2 bushel for $33
Bushel for $60
2nds: Scratch and dent. An excellent canner's deal.
1/2 bushel for $15
Bushel for $45
Roma (paste tomatoes):
1/2 Bushel $28
Bushel of $50
When ordering these, be sure to let me know which type of paste tomatoes you want:
Tomato sales for canning and slamming. Straight romas, reds, hylooms (heirloom quality but not true to seed) and heirloom, or mixed.
Pre-order by responding to this email or come pick out what you like at market! We have various boxes and bags to help you get them home.
(see details below)
About see our paste tomatoes. The big box is what half a bushel looks like.
Paste tomatoes make the best for sauce and are also excellent for all tomato dishes from sandwiches to salsa!
In the first picture you can see we have two types:
Amish paste (left)- Big, meaty tomatoes that are usually 8-12 oz. They are a soft heirloom and a Slow Food USA Ark of Taste variety. Being heirloom means you can save the seeds, among other things.
Grandero (right)- similar to San marzano. Very firm and thick walled weighing in at 4-5 oz.
1sts
15 pounds for $25
1/2 bushel for $33
Bushel for $60
2nds: Scratch and dent. An excellent canner's deal.
1/2 bushel for $15
Bushel for $45
Roma (paste tomatoes):
1/2 Bushel $28
Bushel of $50
When ordering these, be sure to let me know which type of paste tomatoes you want:
- Amish paste- Big, meaty tomatoes that are usually 8-12 oz. They are a soft heirloom and a Slow Food USA Ark of Taste variety. Being heirloom means you can save the seeds, among other things.
- <Grandero- similar to San marzano. Very firm and thick walled weighing in at 4-5 oz.
Tomato sales for canning and slamming. Straight romas, reds, hylooms (heirloom quality but not true to seed) and heirloom, or mixed.
Pre-order by responding to this email or come pick out what you like at market! We have various boxes and bags to help you get them home.
 |  |
Here's Carla over a field of cabbage. This dog. She reminds me of Exie. When I first started farming, Exie would sit in the shade and watch me while I did tractor work. She'd even wag when I waved. Carla is still working on her wag and learning how to be safe around the tractors. This is a good start. I took this picture while I was cultivating the aisles of the cabbage field.
The farm from uptown! The field in the foreground is home to all our daikon, turnips, and radishes. The first four beds were in the midst of being reworked when this image was captured. I came back and cleared the aisles, and now they are ready for Arugula, tatsoi, and sweet turnips.
The white blob in the center is the tent we have set up out there for playing and sleeping. The splotches of yellow are clumps of goldenrod. You also get a good view of our larger pollinator plot. It is loaded with the non native queen anne's lace, giving it a white hue.
You can see the white tipped posts from the tomato field, close to the white blob of a 2009 pounds of chicken manure and the lime green of the still unplowed ragweed in just about every quadrant.
The white blob in the center is the tent we have set up out there for playing and sleeping. The splotches of yellow are clumps of goldenrod. You also get a good view of our larger pollinator plot. It is loaded with the non native queen anne's lace, giving it a white hue.
You can see the white tipped posts from the tomato field, close to the white blob of a 2009 pounds of chicken manure and the lime green of the still unplowed ragweed in just about every quadrant.
 |  |
Our fall kale is on point! The crew weeded it this week and it should be producing strong until t-day.
Big Brussels or mini cabbage? These are called new cabbage. They are harvested after the main head of cabbage. If I had been timely about getting this field flipped, we would have the opportunity to enjoy these. And lucky we do, because we lost our actual Brussels sprouts to the weeds. We've known for a while and planted some alternatives (beans, sunflowers, dill.) Hopefully it all comes in.
We're having good luck with fall beets. The plants are healthy and the roots are balling up. The deer tracks are passing through. If it wasn't for the deer, I'd wait another week for them to size up. But I've been burned by waiting before. You may not remember but just a month ago, we waited a week to bulk harvest our fennel and by the time we went back it was gone. It was sad, to put it mildly. So look forward to some gorgeous beets this weekend.
As for the deer. The fence is back online, so hopefully that's enough to hold them off. We've also got our tent set up out there and as soon as me and the kids wade our way through yet another cold, we'll be sleeping under the stars and defending the fall harvest.
Big Brussels or mini cabbage? These are called new cabbage. They are harvested after the main head of cabbage. If I had been timely about getting this field flipped, we would have the opportunity to enjoy these. And lucky we do, because we lost our actual Brussels sprouts to the weeds. We've known for a while and planted some alternatives (beans, sunflowers, dill.) Hopefully it all comes in.
We're having good luck with fall beets. The plants are healthy and the roots are balling up. The deer tracks are passing through. If it wasn't for the deer, I'd wait another week for them to size up. But I've been burned by waiting before. You may not remember but just a month ago, we waited a week to bulk harvest our fennel and by the time we went back it was gone. It was sad, to put it mildly. So look forward to some gorgeous beets this weekend.
As for the deer. The fence is back online, so hopefully that's enough to hold them off. We've also got our tent set up out there and as soon as me and the kids wade our way through yet another cold, we'll be sleeping under the stars and defending the fall harvest.
Ahoy!
Preorder tomatoes
Eat tangy sauteed peppers
Howl at the moon.
Somehow we made it to September. We only have one greenhouse seeding sheet left for the season and our whole transplant list fits on one page. And while I take that in, and feel the relief, I am also going to refocus on the coming months.
Goals for the next 2.5 months:
Onward folks, doing the things we can do.
Cheers,
Helen
she/her/hers
In this email:
Fresh From the Field-
Greens:
Kale is back!
Micros: Types to be seen!
Pea shoots
Herbs
Basil
Parsley
All Manner of Deliciousness
Acorn Squash
Beets
Cabbage: personal and LARGE for your kraut needs
Cucumbers- Ugly but delicious
Eggs!! From Hen House Farm- Clare!!
Eggplant
Garlic
Garlic Scapes!
Ground Cherries
Kohlrabi
Melon- some like a cucumber, some so sweet you'll drown.
Onions
Peppers: Shishitos! Snackers, Bells, friers!
Potatoes!
Fingerling Potatoes
Scallions
Big tomatoes: slicers, paste, heirlooms. Buried. Preorder in quantity.
Cherry Tomatoes
Watermelon
Coming Soon
Collard Greens
Delicata squash
Red radishes.
Preorder tomatoes
Eat tangy sauteed peppers
Howl at the moon.
Somehow we made it to September. We only have one greenhouse seeding sheet left for the season and our whole transplant list fits on one page. And while I take that in, and feel the relief, I am also going to refocus on the coming months.
Goals for the next 2.5 months:
- Prepare our fields for the spring either by cover cropping, mowing, plowing, or tarping.
- Seed and plant the last of our fall and winter crops
- Flip our hoop houses so they are ready to host the plants that will feed us this winter and build the tunnels for the field that will do the same
- Get our native plants in ground for the seed production project!
- Get our storage crops safely tucked away
- Crack and plant our garlic for next year's crop.
Onward folks, doing the things we can do.
Cheers,
Helen
she/her/hers
In this email:
- Generally important notes
- We are back at Stockbridge this Friday and hopefully for the rest of the season!
- A link to our Stockbridge Community Outreach Project
- Here is link to a list of resources to aid in effecting positive social change. Keep your chin up.
- Fresh From the field
- Recipe: Basic Sauteed Peppers
Fresh From the Field-
Greens:
Kale is back!
Micros: Types to be seen!
Pea shoots
Herbs
Basil
Parsley
All Manner of Deliciousness
Acorn Squash
Beets
Cabbage: personal and LARGE for your kraut needs
Cucumbers- Ugly but delicious
Eggs!! From Hen House Farm- Clare!!
Eggplant
Garlic
Garlic Scapes!
Ground Cherries
Kohlrabi
Melon- some like a cucumber, some so sweet you'll drown.
Onions
Peppers: Shishitos! Snackers, Bells, friers!
Potatoes!
Fingerling Potatoes
Scallions
Big tomatoes: slicers, paste, heirlooms. Buried. Preorder in quantity.
Cherry Tomatoes
Watermelon
Coming Soon
Collard Greens
Delicata squash
Red radishes.
Basic Sauteed Peppers
I cook them up and eat them as a side or use them through the week with other meals.
Ingredients
I cook them up and eat them as a side or use them through the week with other meals.
Ingredients
- A glug of olive oil
- 1 or 2 quarts of sweet peppers (all colors good including green), deseeded and chopped to uniform size
- vinegar (I like rice wine vinegar for this)
- salt
- Heat olive oil in a large skillet over medium heat.
- Add peppers and put lid on
- Allow to cook for about 10 minutes, checking occasionally and stirring
- When the peppers are the texture you like (I like my soft and a little burnt), add 2-3 T vinegar and some salt.
- Replace lid and allow to steam in there
- It is ok if the peppers get a little burnt. It has a caramelizing effect.
- Add more vinegar if you like more of a kick.
- These are great for adding to any meal, pasta, potato salad, you name it. Or just eating plain
RSS Feed