Greetings, Earthings!

Here’s what’s in your basket this week:

-Carbon & Rutgers Tomatoes (yay!)

-Roma and Grape tomatoes

-Cherry tomatoes

-Green and purple beans

-Muir Summer Crisp Lettuce

-Bell, Banana, and Pimiento peppers

-Eggplant

-Beets or Turnips

Since this is a very tomato-centric week, I thought I would give you all a recipe for tomato pie.

Tomato Pie

Ingredients

-5 roma tomatoes (or a combo of other types), peeled and sliced

-10 fresh basil leaves, chopped (from your basil plant, if it’s still alive :) )

-1/2 cup green or red onion, chopped

-9-inch pre-baked pie crust (or homemade, if you want to get fancy with it)

-1 cup shredded mozzarella cheese

-1 cup shredded cheddar cheese

-3/4 cup mayo

-1 Tbsp grated parmesan cheese

-salt and pepper to taste

Directions

-Preheat oven to 350.

-Place the prepared tomatoes in a colander in the sink and sprinkle with salt. Let them rest for about 10 minutes.

-Using a paper towel, pat the tomatoes dry to make sure most of the excess juice is out. No one likes a runny pie!

-Layer the tomatoes, basil, and onion in the pre-baked pie shell. Season with salt and pepper to taste.

-Combine the cheeses and mayo. Spread the mixture on top on the tomatoes and sprinkle the parm on top.

-Bake for 30 minutes until lightly browned. Let the pie rest and cool for about 15 minutes before serving.

If you’re looking for some fun this weekend, come out to the Henry County Harvest Showcase on Saturday at the Henry County fairgrounds from 9-3! I’ll have my Misfit Farm booth there with my barn quilts and farm signs, herbal bath products, and chicken feed bag totes and accessories. Come out and see me and spend the day eating yummy local food and checking out the artisan and farmer’s market booths. There’s always good music, a petting zoo for the youngun’s, and an antique tractor pull in the afternoon. Seriously y’all, I look forward to this every year, and probably 80% if the reason why is the homemade ice cream! The peach is to die for! Did I mention admission is free?

This marks the beginning of my show season which runs until Christmas, so I’ve been super busy making lotion bars and bath bombs and candles, and much more from my herbs I’ve grown on the farm. I have also been painting some new styles of barn quilts and farm signs. I wanted to have plenty of showpieces ready to demonstrate my new style to everyone at Harvest, since this is the biggest booth space I have all season. I still like my old show pieces but this new stuff has been so fun to work on that I want to bring it all!

In other farm happenings, the toscano kale, replacement honeydew, several squash varieties, and fall cabbage have been transplanted so look forward to those soon. The sweet corn is rebounding from all the rain early in the season and the extreme heat of last week, and is starting to tassel some. The fall broccoli and cauliflower will be transplanted within the next week or so. We have an interesting cauliflower variety for fall so stay tuned for that!

P.S. If anyone has any pint or quart containers stockpiled they'd love to send back that would be super awesome!

Have a great week everyone and hope to see you on Saturday!