CSA – Week 11

In This Week’s Share

  • salad mix
  • kale or chard
  • salad turnips and radishes
  • summer squash
  • cucumbers
  • tomatillos
  • parsley
  • basil

packed together in plastic clamshells:

  • tomatoes – variety of heirlooms – see details below
  • ground cherries or gherkins
  • jalapeño pepper

Every other week half share members: this week is an “A” week.


Farm News

Tomatonado! We are pleased to share a bundle of tomatoes with you this week. The frosty May, wet June and hot July took their toll, so some of the fruit may have a few minor cracks or scabs. But these tomatoes are survivors – they’re packed with flavor, nutrients and vitality. There are several different heirloom varieties ripening right now. Here’s the rundown on what’s what:

Green Zebra – Green tomatoes with yellowish stripes. Despite their green skin they are ripe and ready to eat.
Pineapple – Smaller yellow fruit that narrows toward the bottom.
Copia – Large or medium sized with red and yellow stripes inside and outside.
Black Prince –  Reddish-blackish-brownish, medium sized.
Moskvich – Small to medium, round, red.
Cosmonaut Volkov – Squat, dark red with green around the shoulders – the green remains present even when they’re ripe.
Golden Buddha – Large, yellow-gold.
Pruden’s Purple – Not actually purple, but a dark pink. Huge fruits with some creases around the top.
Speckled Roman – Long, oval shaped, red with lighter stripes. Seems like Striped Roman would be a more apt name…
Violet Jasper – Small, dark red with greenish black stripes.
Yellow Mini – Yellow cherry tomatoes.
Sungold – Orange cherry tomatoes.


This tomato galette was dinner on the farm last night. A buttery, tomatoey delight. We used full sized tomatoes and it wasn’t the least bit soggy. If you can find some corn definitely throw it in, but it’s not necessary.

Pickled turnips go well on sandwiches, in spring rolls, served alongside cheese and charcuterie or all by themselves. Radishes work in this recipe too.

For a simple but elegant summer meal, make some tomato-basil martinis and serve with a big bowl of panzanella.