Tomato Season

Oh these blessed days of mild weather. What a treat to work in the fields in 85 degree weather. We are picking, picking, picking and picking. This is the real summer grind. Pick tomatoes, sort tomatoes, distribute tomatoes. In a good tomato season like this one, it is never ending. In between we try to do a little weeding and get our fall crops in, but it's hard when there is so much to pick. Tomato season is truly a blessing and a curse. We look forward to it every year, trudge through the thick of it and then miss it when it's gone, unable to eat a tomato sandwich until the next season rolls on through.

Scenes from the farm: fall planting under the mild sun, Emily and Kat being awesome tractor driving farm ladies, striped german tomatoes, and a scene from the never-ending tomato sorting.

The Share:

Head lettuce

Salad mix

Swiss Chard

Onions

Beans

Summer Squash

Cucumbers

Sweet Peppers

Beets

Carrots

Eggplant

Heirloom Tomatoes

Cherry Tomatoes

Standard Tomatoes

Parsley

Dill

Basil

Cilantro

Panzanella With Mozzarella and Herbs

NY TImes

Ingredients

  • 4 ounces ciabatta or baguette, preferably stale, cut into 1-inch cubes (about 3 cups)
  • 6 tablespoons extra-virgin olive oil, more to taste
  • ¾ teaspoon kosher sea salt, more to taste
  • 2 pounds very ripe tomatoes, preferably a mix of varieties and colors
  • 6 ounces fresh mozzarella, torn or cut into bite-size pieces
  • ½ cup thinly sliced red onion, about half a small onion
  • 2 garlic cloves, grated to a paste
  • 2 tablespoons red wine vinegar, more to taste
  • 1 tablespoon chopped fresh oregano or thyme (or a combination)
  • Large pinch red pepper flakes (optional)
  • ½ teaspoon Dijon mustard
  • Black pepper, to taste
  • ½ cup thinly sliced Persian or Kirby cucumber, about 1 small cucumber
  • ½ cup torn basil leaves
  • ¼ cup flat-leaf parsley leaves, roughly chopped
  • 1 tablespoon capers, drained

  • Nutritional Information

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Preparation

  1. Heat oven to 425 degrees. Spread the bread cubes on a rimmed baking sheet and toss with 2 tablespoons oil and a pinch of salt. Bake until they are dried out and pale golden brown at the edges, about 7 to 15 minutes. Let cool on a wire rack.
  2. Cut tomatoes into bite-size pieces and transfer to a large bowl. Add mozzarella, onions, garlic paste, 1 tablespoon vinegar, oregano or thyme, 1/4 teaspoon salt and the red pepper flakes if using. Toss to coat and set aside.
  3. In a medium bowl, combine remaining 1 tablespoon vinegar, the mustard, 1/4 teaspoon salt and some black pepper to taste. While whisking constantly, slowly drizzle in the remaining 4 tablespoons olive oil until the mixture is thickened. Stir in cucumbers, basil and parsley.
  4. Add bread cubes, cucumber mixture and capers to the tomatoes and toss well. Let sit for at least 30 minutes and up to 4 hours before serving. Toss with a little more olive oil, vinegar and salt if needed just before serving.
Malaika SpencerComment