Tag: heirloom tomatoes

  • CSA 2026 WEEK 29

    From Our Farm

    Basil, Italian

    Okra, Bicolor

    From Our Partners

    Cabbage, Red – Blackwater Farms

    Cucumbers – Watsonia

    Lettuce, Red Leaf – Tendwell Farm

    Mangos – Natasha and Zach

    Peaches, Yellow – Watsonia

    Tomatoes, Heirloom – Watsonia

    Try out this great recipe we found around the web that feature items from your CSA share:

    Tomato Peach Salad with Basil

    Ingredients:

    • 2 cups fresh basil leaves, plus small leaves, for garnish
    • 2 tablespoon extra-virgin olive oil
    • Kosher salt and freshly ground black pepper
    • 4 ripe but firm yellow peaches, cut into wedges
    • 4 tomatoes, preferably a mix of large heirloom tomatoes, cored and cut into wedges
    • 1 tablespoon fresh lemon juice

    Instructions:

    1. Bring a small saucepan of water to a boil. Add the basil to the boiling water and cook until just wilted and bright green, about 15 seconds. Transfer with a slotted spoon to a blender and puree until smooth. With the machine running, add the olive oil and 1/4 teaspoon each salt and pepper. 
    2. Spread the basil puree on a serving platter. Arrange the peaches and tomatoes on top and sprinkle with the lemon juice, 1/4 teaspoon salt and 1/8 teaspoon pepper. Garnish with whole basil leaves and serve.

    Recipe adapted from: https://www.foodnetwork.com/recipes/food-network-kitchen/tomato-peach-salad-with-basil-recipe-2112187

  • CSA 2026 SPRING WEEK 13

    From Our Farm

    Basil, Lemon

    Cabbage, Baby

    Onion, Sweet Red (Cured)

    Peppers, Sweet Habanero

    Potatoes, Kennebec

    From Our Partners

    Dandelion Greens – Tendwell Farm

    Fennel – Tendwell Farm

    Stonefruit Medley – Watsonia

    Tomatoes, Heirloom – Clem’s Organic Gardens

    Try out this great recipe we found around the web that feature items from your share:

    Fennel, Peach, and Pesto Salad

    Ingredients:

    2 medium fennel bulbs, sliced paper thin
    2 Persian cucumbers, very thinly sliced
    1/3 cup mixed basil and mint
    2 peaches, pitted and sliced
    1/4 cup crumbled feta cheese
    1 tablespoon extra-virgin olive oil, more for drizzling
    2 tablespoons toasted and crushed pistachios
    1 1/2 tablespoons fresh lemon juice, more for to taste
    1/2 teaspoon sea salt
    Scoops of pesto
    Freshly ground black pepper

    Instructions:

    1. In a medium bowl, toss together the fennel, cucumber, olive oil, lemon juice, salt, and several grinds of black pepper.
    2. Arrange the fennel mixture on a platter along with the peaches, herbs, pistachios, feta, and scoops of pesto. Drizzle with olive oil and season to taste as desired.

    Adapted from: https://www.loveandlemons.com/summer-fennel-salad/

  • CSA 2026 SPRING WEEK 8

    From Our Farm

    Basil, Tulsi

    Cantaloupe Melons

    Cucumbers

    Carrots, Sweet Baby Loose

    Kale, Curly

    Onions, Scallions

    Squash, Baby Mix

    From Our Partners

    Tomatoes, Heirloom – Urban Vegetable Project

    Try out these great recipes we found around the web that feature items from your share:

    Cucumber and Melon Salad with Feta

    Ingredients:

    • 1 Cantaloupe melon
    • 1 cucumber (about 10 oz or 300 g)
    • 7 oz feta cheese (about 200 g)
    • 1/3 cup of fresh basil
    • 1/3 cup of fresh mint
    • 2 limes , according to your taste
    • 3 tablespoons olive oil
    • Salt Flakes or Fleur de sel
    • Black pepper

    Instructions:

    1. Cut the melon in half and remove the seeds with a spoon, then in slices and in cubes (without the skin).
    2. Cut the cucumber and feta into cubes. Chop the basil and mint.
    3. Set aside a few leaves for decoration.
    4. Combine melon, cucumber, feta cubes and herbs in a large salad bowl. Pour in the lime juice (adjust the amount to suit your taste) and olive oil.
    5. Finish with a pinch of salt flakes (fleur de sel) and black pepper. Serve chilled as a starter or as a side dish.

    Adapted from: https://lacuisinedegeraldine.fr/en/cucumber-melon-salad-with-feta

  • Italian Stuffed Acorn Squash

    Acorn squash is quickly becoming my favorite vegetable. The squash makes an excellent edible bowl that can be filled with multiple filling choices!

    Ingredients

    1-2 acorn squash

    Heirloom tomatoes

    Mushrooms

    Goat cheese

    Hamburger meat

    Italian shredded cheese

    Olive oil

    Salt and pepper

    Directions

    1. Preheat oven to 400 degrees
    2. Cut squash into even halves. Spoon out center seeds. Place squash halves, one at a time, in a microwave safe bowl filled with water. Microwave on high for 5 minutes.
    3. Meanwhile, sauté tomatoes and mushrooms in a skillet with olive oil. Salt and pepper to taste.
    4. In a separate skillet, brown hamburger meat. Drain any excess fat.
    5. Fill in squash bowls with hamburger meat, sautéed tomatoes and mushrooms, a spoonful of goat cheese, and layer shredded cheese on top.
    6. Put squash in the oven for about 15 minutes or until cheese is fully melted.