Thursday, July 17, 2008

Ron's Pampered Tomatoes Available Now

Pampered TomatoesThe big red slicing tomatoes are here! I'm sure my dad would have been able to tell you the exact variety of tomato. All I know is that they are red, juicy, sweet, and absolutely delicious. I've been trying not to think about the fact that this will be the last summer we will ever taste a fresh tomato from dad's garden. Instead, I've been living in the moment, eating his tomatoes every day and savoring every delicious bite...

Sliced tomatoes seem to go well with everything, and one of my favorite summer snacks is cottage cheese with chopped tomato, dusted with a little salt & plenty of freshly ground pepper.

I recently tracked down a recipe for traditional Spanish style gazpacho and have included it below. It is quite different from the varieties of gazpacho typically found in the States. Tasting it brings back memories of my time in Spain a few years ago.

Giant ZucchiniWe also still have lots of squash, zucchini, and cucumbers available, and are trying to keep them picked frequently enough that they don't turn into crazy giant vegetables. Last week, we were away from the garden for a few days and ended up with dozens of zucchini and squash that were more than 15 inches long and 3 inches in diameter!

Although we still have lots of gold cherry and red grape tomatoes, we've mostly been picking them on request because they're more work to harvest than the bigger tomatoes. Just let us know if you want some.

Please call Joy at 573-756-3666 or email memories@missouriantique.com anytime to place an order and arrange pickup or delivery.

You can also look for Kim at the Farmington Farmers Market on Wednesday afternoons.

Unfortunately, we haven't been able to find anyone in the family willing to spend their Friday evenings and Saturday mornings picking, packing, and selling, so you probably won't see us at the Saturday Market.


Southern Spain (Andalusian) Style Gazpacho
2.5 lbs very ripe tomatoes, quartered
2 garlic cloves, coarsely chopped
1 medium red bell pepper, coarsely chopped, plus more for optional garnish, finely chopped
One 2-inch bread cube cut from firm-textured French style loaf, crusts removed
2 tablespoons sherry vinegar (can substitute red wine vinegar)
2 teaspoons kosher or sea salt
½ teaspoon ground cumin
½ teaspoon sugar
½ cup mild extra virgin olive oil

2.5 lbs of tomatoesIn food processor, place half of the tomatoes, the garlic, pepper, bread, vinegar, salt, cumin, and sugar. Blend until no large pieces remain. With the motor running, add the remaining tomatoes, and when well processed, gradually add the oil. Beat until as smooth as possible.

Pass through a food mill or strainer, pressing to extract as much liquid as possible. Discard the solids. Chill several hours (overnight, if possible) to allow flavors to combine.

Serve as a drink over ice, or as a cold soup with finely chopped red pepper garnish.

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Monday, July 7, 2008

We have produce!

Finally, some good news--we have oodles of ripe sungold cherry tomatoes as well as red grape tomatoes, cucumbers, yellow squash, and zucchini. We probably won't make it to the Farmers Market as regularly as Ron, but we're always happy to take orders via phone or email and have you pick up your box of goodies directly from the farm on Hwy OO. For contact information and directions, visit http://hale-farms.com/contact.htm.

The big red tomatoes are coming on slowly, and will probably be available for sale in a couple of weeks. For now, the family is eating them as fast as they ripen. We sold a couple of boxes of tomatoes just before the 4th of July weekend and were in a panic as we realized we barely had enough ripe tomatoes left for our own barbeque!

Soon, we'll have plenty to share.

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