Life on the Farm
The bees are working the wildflowers, clover and alfalfa vigorously this season. Our three hives are bursting with new life each week, and the fly-way in front of each hive looks like the runway at LAX. All three hives are strong, and if the queens remain healthy so will the colony. As the golden rod starts to come into bloom (late August), the “free” honey season will close and they will start putting away stores for the winter. Working with the hives has been enlightening, educational, frustrating, sad and inspirational. Each year the goal is to maintain a healthy population thru the winter, grow it during the spring/summer/fall, assist the hive to raise a new queen when the need arises and split the colonies when they grow too large. Honey is a wonderfully sweet afterthought, and the fabulous pollination of our fruits and vegetables is much appreciated.
The high tunnel is cooking away at 120 degrees thru our soggy 90 degree days. Pruning tomato plants today had a double entendre…I was pruned by the end of the experience!
Jump on to The Market; it is now open for BITE-SIZED tomato needs and your annual honey and wheatberry supplies.
Ordering will be open from Tuesday night until Thursday 6pm. Get your orders in now so packing can begin specific to your requests.
PLEASE NOTE: Deliveries will be made Friday to your chosen Dropsite Location .(ONLY 3 dropsite options.)
Thanks to all of our wonderful drop-site hosts!!!
Recipes for your consideration
Roasting cherry tomatoes is a slow, long process (mostly monitoring the timer), but well worth the effort. These little buds will flavor up the dullest fall sandwich or winter pasta sauce. Think about putting a bunch up, bag and freeze after you roast, and then pull them out when the rosy glow of fresh cherries is long gone.
Slow Roasted Tomatoes
Cherry, grape or small Roma tomatoes
Whole cloves of garlic, unpeeled
Herbs such as thyme or rosemary
Preheat oven to 225°F. Halve each cherry or grape tomato crosswise, or Roma tomato lengthwise and arrange on a parchment-lined baking sheet along with the cloves of garlic. Drizzle with olive oil, just enough to make the tomatoes glisten. Sprinkle herbs on, if you are using them, and salt and pepper, though go easily on these because the finished product will be so flavorful you’ll need very little to help it along.
Bake the tomatoes in the oven for about 3 hours (or up to 8 hrs). You want the tomatoes to be shriveled and dry, but with a little juice left inside–this could take more or less time depending on the size of your tomatoes.
Either use them right away or let them cool, cover them with some extra olive oil and keep them in the fridge for the best summer condiment, ever. And peel the cloves of garlic when you’re done–they’ll be wonderful and sweet–and store them in the container with the tomatoes for smearing on a sandwich.
Wheat berries, cooked
2 cups wheat berries (hard/high protein varieties work best)
7 cups water
1 teaspoon salt if desired
Rinse and pick thru to eliminated stones and debris. Add to pot of water (and salt).
Bring to a boil over high heat, reduce heat, cover, and simmer for 1 hour, stirring occasionally. Drain and rinse. Serve hot or cool for freezer storage.
If storing, cover and refrigerate for up to 2 days or freeze for up to many months.
Add to cucumber and tomato salads for more heft, cook with coconut milk and blueberries for a wonderfully hearty breakfast, toss a few handfuls into any soup for more chew to the meal. Protein and fiber at every turn.
Have a wonderful cherry-filled weekend!
Roger and Lara
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