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From the Fields of Freedom Valley Farm 8.3.16

Posted 8/3/2016 5:58pm by Jim Baughman.

Tomatoes, tomatoes, tomatoes everywhere. This week has been all about tomatoes on the farm. It’s that time of summer when tomatoes seem to be all consuming. We seem to wait so long to taste the goodness of vine ripe, Indiana Tomatoes but when they come on they really come on. The farm crew and I have spent the better part of 3 days now picking, cleaning, packing, storing, and dealing with the spoiled or rotten ones that we can’t seem to get anything else done on the farm. This all comes at a time when weeds are rampant and fall and winter plantings are scheduled to be done. But hey we go through this every year and I still feel it’s worth it. You just can’t beat a good red ripe tomato and really the window is fairly short for such a treat.

Speaking of tomatoes and a short window. I have canning tomatoes available to CSA members at a reduced rate (cheaper to our members then what I sell them for at market). These are seconds that have blemishes, cracks, bug bites, and other defects. Most of them are good enough to slice and eat but unfortunately will not sell at the market. If you are interested I have boxes of 22 lbs plus which should be enough to can 7 quarts of whole tomatoes or juice.   Please email me in advance of your scheduled pick up day and I will have them with me.

In your share this week: Tomatoes, of course. Pickling cucumbers check out this week’s recipe for Refrigerator Pickles. Eggplant, another recipe this week for Grilled Egg Plant Sandwich. Sweet Bell Peppers, a tad bit of basil, Beets (the tops are crappy so we cut them off), and Swiss Chard.

See you at pick up or Market, Jim  

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Greetings,This week is always the most difficult newsletter blog for me to write. As you know it is the last week of our 20 week CSA season. I could write about the weather or tell you how busy we are

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Freedom Valley Farm - Season Extension from Local Growers Guild on Vimeo.