Week #20 (10/8 & 11)

This week your basket contains: rainbow carrots, Chinese cabbage, beans, GREEN TOMATOES, LEEKS, potatoes, and sweet peppers.PUMPKIN PICK-UP WEEKEND.  October 19th and 20th (11:00 to 3:00) are set aside for you to come out to the farm to choose your carving pumpkin (included as part of your subscription), tour the gardens, press apples for cider, have a potluck lunch and socialize with other subscribers.  We will be making pizza including our signature PUMPKIN PIE PIZZA (a perennial favorite).  We look forward to seeing you then.

While our chickens are not laying (they are growing new feathers) we do NOT need any more egg cartons.  Please do not include them in your empty basket.  We will let you know when we need more.  Thank you.

We are sad to see the end of the tomato season.  While we have many green fruit on the plants, Mother Nature has not cooperated with us in ripening them, so the only thing to do is enjoy green tomatoes while they last.


Fried green tomatoes are extremely easy to make.  On a plate or in a shallow bowl, beat 1-2 eggs.  Cut green tomatoes approx. ¼ to ½ inch thick, dip in egg, coat with breadcrumbs and fry in a small amount of butter.  Squeeze the juice of one lemon over the fried slices and serve

This recipe is huge and makes a lot of soup base.  Adjust the quantities to meet what you have on hand.  The soup itself is excellent.



3 onions

10 green tomatoes

1 cup chicken or vegetable stock

4 Tbs butter 

For each 2 cups of base, add:

1 ½ cups half-and-half

2 tsp sugar

1 tsp salt 

Cut onions and cook slowly in butter in a large heavy pot.  When they are soft, add cut, cored but not peeled tomatoes.  Cook slowly for 30 minutes, cover pot and cook an additional 30 minutes.  Add broth and pass the soup through a strainer or food mill to remove the seeds and skin.  This is the base of the soup, which can be frozen for later use.  When ready to use, stir in half-and-half, sugar and salt.  Taste and adjust seasoning as needed.  Serve hot or chilled topped with a Tbs of sour cream.  From Classic American Food Without Fuss by McCullough and Witt.

We had an EXCELLENT POTATO HARVEST THIS YEAR.  We harvested 150% of what we planned for, which means we will not need to buy in as many potatoes as we normally plan on.  Our leeks also look good, which brings to mind the very best combination of these two veggies.  It also happens to be the epitome of cold, wet-weather comfort food.


4 medium potatoes

4 Tbsp. butter

1 chopped leek

3/4 tsp. salt

6 cups stock or water

ground black pepper

snippets of fresh herbs: thyme, marjoram, basil

Chop leeks, including the greens, into ½ inch rounds, place into a bowl of cold water with 1 tsp of salt.  Leave soaking for ½ hour.   Clean and peel potatoes and dice into 1″ chunks.   Drain leeks and sauté in a saucepan with butter until translucent.  Add potatoes, stock, and seasonings.   Bring to a boil, reduce heat and simmer until potatoes are tender.   When done, puree the contents of the pan, making sure the puree is absolutely smooth. Return to the saucepan.   Thin with milk if soup is too thick. Heat gently, covered, until just hot. Do not boil.  Taste and adjust seasonings.  For a wonderful touch, swirl a Tbs of heavy cream into each bowl before serving.  Serves 4-6.