Cherry Tomato packing station. A beautiful mix of yellow pear and black cherries. yum!

It's Tomato time! That time of year when we are constantly picking tomatoes.  There are stacks in the cooler and in the packing barn.  Enjoy them right out of the container or in some of your favorite recipes or...try one of the recipes below for a new twist! Tonight we are having a vegetable meatloaf made by Ashley! Which is exciting in and of itself because he is well enough to cook for one of our family dinner nights! Ingredients include; hamburg, carrots, onion, kale, zucchini, eggs and spices.  We'll add a big salad and call it dinner!

We are so thankful for the beautiful weather today and hope you get a chance to enjoy it as well.  As I look out the window at the grandkids on the swings looking out over the first field I am reminded of how blessed we are to be able to care for this land and share the fruits with our family and you, our members. 

It is week 10 of our summer share and we are working on getting the fall share information ready for you to sign up.  Spread the word! Fall is a great time for fresh produce!

Has anyone noticed that Heavens Harvest Farm has been supplying all of the vegetables that have been going in your boxes for the last few weeks??!! With the exception of the fruit we have been able to provide the majority of what you have been eating! A big shout out to Joshua & Stephen! They sure do work hard, along with rest of our excellent farm hands. We are so thankful!

Blessings to you

-Sarah, Ashley, Ethel & the farm family

Recipes of the week
                             

Grilled Vanilla Peaches

  

Kale, Quinoa, and Avocado Salad with Lemon Dijon Vinaigrette

  

 

  

Ingredients:

Salad 2/3 cup quinoa 1 1/3 cups water 1 bunch kale, torn into bite-sized pieces 1/2 avocado - peeled, pitted, and diced 1/2 cup chopped cucumber 1/3 cup chopped red bell pepper 2 tablespoons chopped red onion

1 tablespoon crumbled feta cheese Dressing 1/4 cup olive oil 2 tablespoons lemon juice 1 1/2 tablespoons Dijon mustard 3/4 teaspoon sea salt 1/4 teaspoon ground black pepper

Directions:

1.	Bring the quinoa and 1 1/3 cup water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Set aside to cool.
2.	Place kale in a steamer basket over 1 inch of boiling water in a saucepan. Cover saucepan with a lid and steam kale until hot, about 45 seconds; transfer to a large plate. Top kale with quinoa, avocado, cucumber, bell pepper, red onion, and feta cheese.
3.	Whisk olive oil, lemon juice, Dijon mustard, sea salt, and black pepper together in a bowl until the oil emulsifies into the dressing; pour over the salad.

Ingredients

• Extra-virgin olive oil, for drizzling
• 1 pound fresh or smoked ricotta, drained
• 1 teaspoon fresh thyme
• Coarse salt
• Rustic Crostini
• Roasted Cherry Tomatoes - (recipes below)

Directions

1. Step 1

   Drizzle oil over ricotta. Sprinkle with thyme, and season with salt. Spread on crostini. Top with tomatoes.

Roasted Cherry Tomatoes

 

Ingredients

• 1 pint cherry tomatoes (yellow or red)
• Extra-virgin olive oil, for drizzling
• 1/2 teaspoon dried oregano)
• Fine sea salt and freshly ground pepper

Directions

1. Step 1

   Preheat oven to 500 degrees. Spread tomatoes on a rimmed baking sheet. Drizzle with oil. Sprinkle with oregano, and season with salt and pepper. Roast until tomatoes are wrinkled and just starting to burst, about 10 minutes.

 

Pita-Bread Salad with Cucumber, Mint, and Feta

Ingredients

• 2 regular pita breads, cut into 1-inch squares
• 3 tablespoons white-wine vinegar
• 1/4 cup extra-virgin olive oil
• Coarse salt
• 3 stalks celery, cut into 1/2-inch dice
• 1 cucumber, peeled, seeded, and cut into 1/2-inch dice
• 1 bunch fresh mint, trimmed and leaves thinly sliced
• 1/2 bunch watercress, trimmed
• 6 ounces feta cheese, crumbled (about 1 1/2 cups)
• Freshly ground pepper

Directions

1. Step 1

   Preheat oven to 350 degrees. Spread pita squares in a single layer on a rimmed baking sheet, and bake until they are nicely crisp, about 20 minutes. Remove from oven. In a small bowl, whisk together vinegar and olive oil, and season with salt.

2. Step 2

   In a medium salad bowl, combine toasted pita bread, celery, and cucumber; add vinegar mixture, and toss well to combine. Just before serving, add mint and watercress; gently toss again. Sprinkle feta cheese over the top, and season with pepper.

 

Tomato & Onion Salad Dressing

 

Ingredients:

1 small ripe tomato, chopped 1/4 onion 1/2 cup mayonnaise

6 tablespoons cider vinegar 1/4 cup lemon juice 1/4 cup balsamic vinegar 1 clove garlic, crushed

Directions:

1.	Place the tomato, onion, mayonnaise, cider vinegar, lemon juice, balsamic vinegar, and garlic into a blender. Cover, and puree until smooth.

 

 

 

Farm News
 

Garlic, drying in the packing barn!

  

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