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This week’s share

September 15, 2009

Sorry this is a tad delayed, as most of you have already picked up your shares, but just in case you were wondering, below you will find a list of the share contents for the week. Also, check the comments on the previous post for some ideas of what to do with your tomatoes. Along those lines… let us know your ideas too!

Tomatoes – cherry and brandywine and romas… a group of us made the sauce Nadine suggested on the previous post last night, and it was tasty delicious.


Pinot Clusters – a little less than 2 weeks away from their actual harvest date for wine purposes, but perfect now for a snack, just don’t forget to spit out the seeds.


Opium Stalks – put in water or dry out the seed pod for decoration!

Onions/Garlic/Leeks – depending on your box… we were limited in numbers so you should have gotten one of the 3…

Broccoli – the last of the batch this year.

Green (ish) Bag – regular array of bok choy/chard, green beans, lemon verbenna, amaranth (see below), nasturtium blossoms (put in your salad or saute!), and I can’t remember what else 🙂

… the amaranth – we’ve been getting some serious reports about how amaranth is the new favorite green. I know many of you may look at the reddish-greenish leaves and immediately compost them, myself included, but according to Nadine and Sharon, amaranth is amazing for sautes or adding to egg scrambles or one of many other options. So hopefully they will share some of those methods, but in the meantime, give it a chance!

And I’ll leave you with a picture of Nadine’s hands after we spent a good chunk of time trying to trellis/tame/cut back the craziness that is our tomato patch:

Tomato Stain!

Tomato Stain!

4 Comments leave one →
  1. Polly Basile permalink
    September 15, 2009 9:13 pm

    Here is yet another awesome way to savor the fresh flavor of this year’s tomato harvest all through the winter!

    Polly’s Tomato Sauce
    2 large onions, finely chopped
    4 cloves of garlic, minced or pressed
    3 TBL oil
    5 # (about 12 ripe medium-size) firm tomatoes, peeled, cored and cut into eighths
    1 green pepper, seeded and chopped
    1 1/2 tsp. salt
    3/4 tsp each -pepper and fresh rosemary leaves
    1 tsp. paprika
    1TBL each fresh basil, oregano leaves, and sugar
    3/4 cup dry red wine

    In a 6qt. kettle over medium heat, cook onions and garlic in oil until golden, about 10 minutes, stirring occasionally. Add tomatoes, green pepper, salt, oregano, rosemary, basil, sugar, paprika and wine. Bring to boiling, stirring with a wooden spoon to break up tomatoes. Cover, reduce heat, and simmer for 1 hour. Then uncover, return to boil over medium- high heat, stirring occasionally, until reduced ~ about another hour. Ladle into prepared jars to within 1/2 ” of rim. Can as directed, processing pints and half-pints for 20 minutes. Makes about 4 pints. ( I usually double or triple this recipe, and then it takes much longer to cook down, but what an aroma permeating the house!)

  2. nadine permalink
    September 16, 2009 6:57 pm


  3. Beep permalink
    September 17, 2009 6:37 pm

    If no one has tried the Zucchini Chocalate Chip Cookie recipe that Chloe posted several weeks ago, I highly recommend it. I just brought my second batch into work today and they are gone! Super delicious!!

  4. nadine permalink
    September 17, 2009 7:14 pm

    yes! i just started reading the ‘animal, vegetable, miracle’ book that it came out of and highly recommend it so far!!

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