We finally got to see some beautiful sunshine this weekend! It was long overdue and we loved every minute of it. It was so great to see so many smiling faces at the markets, everybody was in such a great mood enjoying what we hope was a taste of what's to come this summer. If this great weather keeps up, our field crops will have a chance to catch up.
We're dusting off the tables and getting our best biodegradable cutlery and cups out for our grand event on Thursday evening. Back by popular demand, we will be hosting an amazing feast in our fields Thursday evening. Here's a little teaser of the incredible menu Steph the Grilling Gourmet will be presenting to our guests (we can't give away the whole menu, you'll have to come and see what he's got planned for dessert, hint: it involves maple butter and smoked chocolate!)
Beef short ribs smoked low for 8 hours using hickory wood then finished with bourbon whiskey glaze
Citrus brined chicken seasoned with Mediterranean rub , smoke roasted until golden brown and finished with a sweet chili glaze
The vegetarian option will be a Portobello quiche with roasted root vegetables, bocconcini and fresh basil Grilled asparagus tossed in a sun dried tomato blanket
Kin vineyards will have a few wine pairings and Dominion City Brewing Company will have some beer pairings for these dishes.
There are still a few tickets available, if you're interested in attending, simply send us an email and indicate how many tickets and if you would like the meat or vegetarian option. Tickets are $80.00 per person, $440.00 for a table of 6. Your ticket includes two drinks.
Your Rochon Garden CSA Share
If you are a full or half-share member, here's what you will see in this week's box:
Asparagus
Radish
Spring onion
Spinach
Sweet pepper
Spring mix
Herb
Tomato
Lebanese cucumber
Beets
Rhubarb
If you are a lite-share member, here's what you will see in this week's box:
Asparagus
Radish
Onion
Tomato
Spring mix
Herb
Spinach
Lebanese cucumber
Sweet pepper
Rochon Garden Tomatoes
Tomatoes are the major dietary source of the antioxidant lycopene, which has been linked to many health benefits, including reduced risk of heart disease and cancer. They are also a great source of vitamin C, potassium, folate, and vitamin K.
Storing
Perfectly ripe tomatoes should be kept at room temperature on the counter away from sunlight. Make sure they're in a single layer, not touching one another, and stem side up. Consume within a couple of days.
Overripe tomatoes that are soft to touch with very red flesh are best kept in the fridge. The cold air will keep the tomatoes from ripening more, and they should last for another three days. Before eating refrigerated tomatoes, take them out of the fridge and let them come to room temperature. This will allow the fruit to develop some of the flavor it has lost due to refrigeration.
Did you know?
Tomatoes were feared in Europe for over 200 years? A nickname for the fruit was the “poison apple” because it was thought that aristocrats got sick and died after eating them. The truth was that wealthy Europeans used pewter plates, which were high in lead content. Tomatoes are so high in acidity, when placed on this particular tableware, the fruit would leach lead from the plate, resulting in many deaths from lead poisoning. At the time, no one made the connection between plate and poison so the tomato was picked as the culprit.
Italian Herb Tomato Bread
Ingredients:
3 cups flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 egg
1/3 cup vegetable oil
1/2 cup milk
1 cup grated cheddar
3 cloves garlic, roughly chopped
1 pound fresh Rochon Garden tomatoes
Large handful of fresh Rochon Garden Fresh basil
Large handful fresh oregano
Directions:
Preheat oven to 350°F. Grease an 8.5-inch loaf pan.
In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt. Stir in the egg, oil, and milk, followed by the grated cheese. The batter will be very thick.
Combine the chopped garlic, tomatoes, basil, and oregano in a food processor. Using a series of 10-15 one-second pulses, chop the tomatoes and garlic until no large pieces remain, but mixture is not completely smooth.
Fold the tomato and garlic mixture into the batter. Resulting batter will still be thick.
Pour (scoop) the batter into the prepared loaf pan.
Bake 45-50 minutes, until a tester inserted into the center of the bread comes out clean.
Cool in pan for 10 minutes, then turn out onto a wire rack to continue cooling. Enjoy while still warm.