Week 11

Crop	Half	Cost	Full	Cost
Tomatoes	1.25 lb.	2.80	2.5 lb.	5.60
Green Beans	1 lb.	2.00	2lb.	4.00
Potatoes	3 lb.	5.40	5 lb.	9.00
Summer Squash	1 lb.	1.75	1 lb.	1.75
Cucumbers	1.5 lb.	2.25	2.5 lb.	3.75
Red Cabbage	1 lb.	1.50	1.25 lb.	1.88
Onions	1 bulb	1.00	2 bulbs	2.00
Total		16.7		27.98

Recipe Of The Week

Roasted Potatoes

4 medium potatoes

2 tablespoons olive oil

4 cloves garlic

1 teaspoon dried oregano

1 teaspoon salt

1/4 teaspoon pepper

1/4 cup dry white whine

Heat oven to 425 degrees. Cut potatoes in half lengthwise, then cut each half into four long wedges. Toss potatoes with olive oil in a 9 by 13 inch baking pan. Combine garlic, oregano, salt and pepper; toss with potatoes. Add wine to pan. Bake until tender 25-35 minutes.

What’s Going On?

Hello folks. I don’t have much time this week, so the newsletter is going to be pretty straight to the point. I will catch up more next week with how things are going on the farm (which is good in general!).

Produce Info:

So, tomatoes. A few tips: Do not refrigerate them, it ruins the flavor. Take them out of the brown paper bag and lay them on the counter out of direct sunlight. You really want to let them ripen (if they are not already as I give you both some ripe and some almost ripe to last you the week). When the tomatoes are ripe, they have a nice deep pretty color. I have given you varieties that have different colors like pink, red, black, purple and orange. You will have no question about what color your tomato is when it is fully ripe. That can be a help. The black tomatoes are called Black Prince, the Purple is Cherokee Purple, I have two different pinks both Pink Girl and German Johnson, the red tomato is Big Beef and the orange is Orange Blossom. Let me know what you like best!

What To Look Forward To....

More tomatoes and some Cherry tomatoes. More potatoes. Soon to come are eggplant and canteloupe! YUM! Let me know if you have any questions or comments. Elise.