Life on the Farm
Hot, hot, hot…perfect time to make some salsa, freeze some cherry toms for winter chili, slice up some beefy toms for a nice Garden Burger with home fries. The tomatoes are maturing faster than we can pick ’em!
For those in love with the Colorado Peaches offering from years past, jump on the family’s Facebook page Stillwater Colorado Peaches. The next shipment is August 29th, and they will have Bartlett Pears that date too. The peaches are fabulous this year. They can be ordered directly through the Stillwater family and picked up at their home when the truck arrives.
Jump on to The Market; it is now open for tomato needs and your annual honey and wheatberry supplies.
Ordering will be open from Saturday night until Sunday 8pm. Get your orders in now so packing can begin specific to your requests.
PLEASE NOTE: Deliveries will be made Monday to your chosen Dropsite Location .(ONLY 3 dropsite options.)
Thanks to all of our wonderful drop-site hosts!!!
Recipes for your consideration
A wonderful rich, sweet and chewy bowl warm cereal is a perfect start to the day. The complex carbs will sustain you for hours.
Whole Grain Fruit and Nut Hot Breakfast Cereal
1 1/4 cup rolled oats (not instant, yuck!)
1 fresh peach, diced
1/2 cup raisins, craisins, or dried apricots
2 cup soymilk (or coconut or almond or hemp or ricemilk)
1/8 tsp salt
1 1/4 cup cooked wheat berries
2 tsp honey or maple syrup
1 tsp ground cinnamon
1/4 cup slivered almonds, toasted
Stovetop: Bring soymilk to a boil in a medium saucepan over medium-high heat. Stir in oats, fruit and salt. Reduce heat to low, cover, and cook for 3 minutes. Stir in cooked wheat berries and cook until heated through, about 1 minute more. Remove from the heat. Stir in honey/maple and cinnamon; let stand for 1 minute. Sprinkle with toasted almonds and serve.
Microwave: Place oats, raisins, soymilk and salt in a large, microwave-safe bowl. Stir to combine. Microwave on High, uncovered, for 3 minutes. Stir in cooked wheat berries and microwave again until hot, 1 to 2 minutes more. Let stand for 1 minute. Stir in brown sugar and cinnamon. Sprinkle with toasted almonds and serve.
Tip: Toast slivered almonds in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Adapted from Eatingwell.com
A savory twist on the classic midwestern fruit dessert— using a"vegetable" fruit, the Tomato. A wonderful side-dish, or boost it up with some Tofurky-brand Italian sausages and serve it as a main event. Mmmmm good.
1 T olive oil
10 paste tomatoes, 1/2" dice
1 shallot, fine chop
1 garlic clove, crush and fine chop
1/4 tsp sea salt
1 tsp corn starch
1/2-1 lb cherry tomatoes
1 c course bread crumbs
1/4 c grated parmesan-flavor vegan topping (Galaxy Foods)
1 T nutritional yeast
2 T chives, fresh, chopped
1/4 c margarine, melted
Grease ramekins (4x 8-10oz) or baking dish (9×9)
In large skillet, add olive oil, chopped tomatoes, shallots, garlic, sea salt and corn starch. Stir and simmer 10-15min until tomatoes are broken down and puree has thickened. Remove from heat and add whole cherry/paste tomatoes.
Mix dry ingredients for crumble, then add melted margarine and stir to coat.
Add tomato mix to baking dish(es), and top with crumble.
Bake 20-25 minutes. Cool 10min pre-serving.
Adapted from King Arthur Flour catalog