Tomatoes, admittedly, is not a subject we should be writing about. We are not a tomato-loving household and, as much as we regret it every year, have never prepared our own sauce for preserving. But, we know that there are plenty of you out there who love to can, love to experiment with new dishes or love to create those time-honored family recipes each season.
We would love to hear what your recipes are for preserving and canning tomatoes!
Send us a message on Facebook, Instagram, or leave it right here in the comments of our site. We think if more people like us had more recipes we would be more inclined to try some of them.
If you freeze them or can them just let us know your fall process for tomatoes and we’ll share them with the whole group. Sauce, salsa, purees and whatever else we’re forgetting!
Being that we’re at the acme of tomato season if you are in need of any large quantities of these versatile red fruits to let us know and we’ll arrange farm or market pickup logistics! We have tons of them and they have been sweet and delicious (so we hear….)
It’s been rather dry until the last few days. We got a very nice soaking rain and didn’t see any washouts or damage to the crops. We did get about a week behind in our transplanting and now that the soil is nice and moist again it’s full steam ahead. We have heavy clay soil and it has many pros and cons. But in a dry year we really shine! In the fall or even early winter we perform our heavy tillage in preparation for the spring. Then when the weather turns in the spring we only disturb the top three to four inches of the soil leaving all that moisture underneath to be saved for dry spells like this. The major con of our heavy soils is a wet year we really struggle.
Today we got caught up with the cherry/grape tomatoes in the high tunnel. We grow them inside to prevent them from cracking and keep the diseases away. The guys got them all weeded and trellised up. I was able to Rototill the drive paths and in between the pumpkins to control the weeds. Soon we are transplanting the last of the cauliflower, fennel, turnips, rutabaga, and broccoli. We are on the home stretch but will still be transplanting for about another month.
A couple big announcements this week!
We are teaming up with Chef Gabe Sanders of Hearth & Cellar for another Feast on the Farm. Sunday, October 7th we will transform the packing shed into a five star restaurant with white linens on the table and a five course meal you’ll be thinking about until next year’s dinner. Tickets are not on sale yet but don’t miss out because people are still talking about last years dinner and want to be first in line for this year!
We are also teaming up with Marty’s Birdland food truck to provide Fisher Hill Farm chicken dinners at the Brighton Farmers Market on Sunday August 12th. We are calling it the Fisher Hill Farm Takeover featuring the best food around.
Sandi celebrated her birthday last week with a day off from market on Sunday to spend her usual market hours completely alone. As much as she loves her kiddos and truly enjoys seeing the customers each week, those few hours of solitude kayaking on the West River were immensely rejuvenating!
New crops this week include broccoli, fennel, and fresh shallots. Hope you enjoyed the corn last week because we sure did and it just keeps getting better from here!
If you’ve never done a CSA before it can be a little intimidating. Many people think that a CSA will give them more food that they can eat and they don’t want to be wasteful or they think that the upfront price is too expensive for what they end up getting.
We strive to break these common myths and assist you in getting what you want. Our CSA is one with choice and there are different options that will help you get exactly what you are looking for.
Beyond that, we’ve created an online store so you can browse the options and pay by card as well. We love what we do and we want to bring that to you!