It’s a foodie’s dream, a perfect food storm, the pinnacle of the season…the absolute best time of year as far as I’m concerned. Tomatoes, zucchini, and peppers meet butternut squash, leeks, and fall-sweetened carrots – sadly you won’t get to know each other well, but let’s celebrate the convergence of flavors rather than lament the inevitable.
Seriously y’all, we have so much good food up here we broke the system. The website for some reason will only display 34 items, so I had to remove a few of the less popular items to make way for sweet dumpling, acorn, and butternut squash! For snack today, Paddy Rose and I shared a roasted sweet dumpling squash – I got a few bites, but she ate most of it. She takes after her daddy…the kid can flat out eat. No salt, pepper, or butter needed, though that would have made it even better.
Meanwhile our heirloom tomatoes are so good they’re reaching legendary status. We have every color and flavor imaginable. Have you tried the tie dye red and yellow ones? Or Aunt Ruby’s German Green? Both are ginormous and fantastic, making a caprese salad that looks as good as it tastes. With the Grafton Market canceled because of the hurricane, you can still get your fill of them at Anzio’s, Tower Hill, UxLocale, Spring Ridge Farm, or Framingham State this weekend.
With this whacky weather, the tomatoes might be here today, gone tomato. You can see the whole trellised row rock back a few feet with each strong gust, employing the old ‘bend but don’t break’ strategy. I’m having flashbacks to this past winter listening to the wind howl and house shake as I type. My prediction is that they’ll power through and go nuts again with the second wave of warm temps headed our way! There’s likely still time for sauce making, so go crazy and load up. A 25% discount will be given over 20 pounds when you checkout at the farm (assuming the tomatoes survive!).
A few other highlights:
-Arugula, arugula, arugula: Just getting into the next planting. This is eat raw in your salad, yummy yummy so so good arugula.
-Cilantro: Make cilantro pesto, thank me later. Seriously, it’s a thing, my wife’s doing it right now for slow roasted pork shoulder tacos tomorrow night.
-Leeks and potatoes: Soup them together for later in the week when the temps drop into the 40s. We just dug up 3 buckets full of gorgeous new potatoes and I’d prefer you eat them than me store them!
-Greens: Kale, rainbow swiss chard, and spinach…you’re missing out if you don’t get one of each. You’ll kick yourself that you didn’t get 2 of each, believe me.
Put your orders in online before 8am Monday. We’ll pick it fresh Monday morning and have your order available for you to pick-up from 4-7pm Monday on the farm at 64 Potter Hill Rd in Grafton. Pickups are in the long white garage on the left across from the big red barn at the crest of the hill.