To Everything A Season

To everything there is a season … and we are now entering into tomato season! The peas have come and gone and the beans are slowing down, as are the cukes and one row of zucchini (at least momentarily). But the tomatoes are entering into full swing.

Each winter share includes 20 pounds of tomatoes, which are normally distributed at the fall pick-up. But this year, since so many of you have full-year shares, we are hoping we can distribute some of those sooner, as they ripen. If you are interested in receiving your winter tomatoes early, please let us know and we will send them as they are available (or on your preferred pick-up date, as possible). It would also be very helpful for us to know if any of you are interested in purchasing additional bulk tomatoes (at $1/pound). Although the pigs love our tomatoes, we are even happier to see them being consumed by people. Though really, they end up in our bellies either way, it just depends whether it’s as tomatoes or pork!

I mentioned that the cucumbers are slowing down, and partly that’s because we’ve started picking some picklers. If you are interested in purchasing some (also for $1/pound) let me know. We also have some dill heads that we could send for pickles (at no charge). Again, just let me know.

A few more words about herbs: as you will have noticed, our seeded cilantro is now ready, and the basil and parsley are still going strong. We still have basil plants available for pesto; let me know if you would like one (or another one!). Our summer savory is just about finished for the season. We have been sending quite a lot, and hope that you are able to use it. If you would like to dry some for the winter, as we have been doing, it’s very straightforward. The easiest way is just to hang the plants by their stems in a warm, dry place, ideally in a paper bag to protect them from light. When they are dry, strip the plants and try to get as much stem as possible out!

This week’s shares also included a taste of celery and the first Hot Hungarian Wax peppers of the year. There will be more celery to come, though not quite as much as the past couple of years as our seeds didn’t germinate. Fortunately, Judy’s sister Betty had some seedlings to spare, which has given us what plants we do have!

This is also the time of year when our plastic bag supply runs low. Please send any clean grocery bags you have lying around!

2 thoughts on “To Everything A Season

  1. if u are going to be feeding the tomatoes to the pigs why do we not get more in our weekly bags? same with the cucumbers?

    Sent from my iPad


    • Hi Penny,
      First, let me clarify that we are not currently feeding tomatoes to the pigs (except the odd cull tomato). At present, there are few enough tomatoes that they are all being either sent out to our members or consumed in our own kitchens. Before long, however, we will have a larger number than these can accommodate.
      Deciding how much to send with weekly orders can be tricky. For the most part, we send what’s available that week. But sometimes there is so much to send that most members would be overwhelmed to receive that quantity. We try to keep a weekly share to what a family can eat in a week. (More or less. We know that many of our members have been preserving veggies for the winter as well, and that’s great, but we are conscious that overwhelming people with vegetables is generally not good for business.)
      If there is more produce available than what seems manageable to send with the weekly shares, sometimes we will offer it to our members free of charge, as long as they let us know that they’d like more. Other times, especially when the produce takes longer to pick or is highly perishable, we charge for it.
      I hope this answers your question, and that if you have any concerns about the quantities you are receiving, you will let us know!

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