The colors are starting to change here in Cabot and we have just a few weeks left before we shut the farm stand down for November. The hens aren’t laying quite as much, so no eggs this week, but we are picking the last of our tomatoes, herbs and leafy greens, so come on up the hill and get the last of the harvest!
Today in the Farm Stand:
- Cherry tomatoes (last of the season!)
- Hard neck garlic
- Swiss Chard
- Sweet basil
- Summer squash (last of the season!)
- Fresh baked cookies
- Canopy Coffee, hot by the cup or fresh roasted beans by the pound
- Maple syrup
- Grass fed beef (plenty of roasts and lean ground with some prime cuts left)
- Rinse, pop off the stems and freeze whole on trays or directly into a plastic bag that can stack flat. In winter, add a handful to give a fresh tomato flavor to sauces, stews and soups.
- Check this site for good tips: http://www.tomatodirt.com/freezing-tomatoes-whole.html
Slicing and/or Beefsteak tomatoes:
- Freeze whole as with cherry tomatoes. When ready to use, run under hot tap water to peel the skin and chop with a sharp knife to add to sauces, stews and soups
- Whirl in a food processor. Pour into a large pan and allow the pulp to rise above the juices. Skim off the pulp and freeze in containers or freezer safe bags. See the Instructables site for good tips: http://www.instructables.com/id/Freezing-summer-tomato-crop/
- Alternatively, after processing the tomatoes, simmer the pulp until the water has evaporated. Cool and then freeze in freezer safe bags.
- Can if safely! Check out this link for good tips. http://kgi.org/canning-tomatoes-step-step
Summer Squash and Zucchini:
- Pickle or blanch and freeze
- Try a zucchini spread! Thinking we might try this at home: http://food.visitphilly.com/zucchini-spread/
- Pesto: Whirl your choice of leafy herbs with garlic and olive oil until a spreadable paste is formed. Add salt to taste. Nuts and cheese optional. Freeze in ice cube trays and transfer to containers or try freezing in small bags and lay flat in the freezer.
- Dry by hanging in bunches
- Preserve in salt: http://lifeonthebalcony.com/three-ways-to-preserve-basil/