|Lean with it!|
Tomatoes are everyone’s favorite summer veggie. These wonderful vine plants can grow substantially if taken care of. Our tomatoes have to undergo several stages of pruning and adding clips to make sure they are supported.
In our greenhouse this year we decided to utilize the “lower and lean” method. The plants grow up a string, aided by clips to help support their weight. Once the tomatoes reach the ceiling, or get to be about 14 feet high, we lower them by unwinding the string attached to the ceiling. Carefully the tomato plants are brought down until the lowest fruit are just above the ground. Their stems are then pulled further into the pathway. Not only does this method allow us to harvest easier, it helps the plants continue to grow even larger!
In the top two pictures you can see the lower and lean method before and after being used on the tallest of our tomato plants!
|CSA Products and News|
We are back!!
Reminder that Forest CSA pickup is now at Rookie’s ice cream!
16129 Forest Rd. Forest, VA
We’ll see you there!
|Vegetable Share Contents:|
purple yardlong beans
Bread Share: Multigrain
7 whole grains from the mid-Atlantic! A hearty porridge bread with a sweet malty flavor.
This loaf comes unsliced. It is great for sandwiches and toast, or heat it up and serve with a dipping oil for dinner.
Ingredients: Wheat flour, spelt flour, cornmeal, barley, millet, sorghum, buckwheat, water, sourdough starter, salt, malted barley.
Net weight 1 lb. 6 oz.
|Elderberries are back!|
Our Elder Trees are EXPLODING with fruit! For a limited time we will be selling 4 lb bags of frozen elderberries! Visit our store here to stock up before flu season!
Elderberries have been used for centuries for its medicinal properties. They are great for treating cold and flu symptoms, as a dietary supplement, treating high cholesterol, stress and even kidney problems.
The best way to use your elderberries is to create a syrup!
* DO NOT EAT STEMS, LEAVES OR UNCOOKED BERRIES *
4 lbs frozen elderberries
2 cup water
1 cup honey
1 piece peeled ginger rootRemove the stems from the frozen berries. They should come off pretty easily while frozen.In a large saucepan, simmer berries and water. Add ginger once the mixture is simmering. Occasionally mash the berries with a potato masher to release their juices. Simmer until the mixture has been reduced by half. Allow the mixture to cool but not become cold. Remove the ginger. Strain the berries using a cheese cloth in a strainer. Once the juices have drained from the strainer, squeeze the cheesecloth to release as much back into the saucepan as possible.Add honey to mixture while the syrup is still warm.The syrup will keep in your fridge for up to three months!
If you feel a cold coming on, take one teaspoon 2-3 times a day.
As more of a preventative, take one teaspoon once a day.
|Recipe of the Week: Tomato Pie|
1 9-inch pie shell
1/2 cup red onion
2 cloves garlic
4 tomatoes, sliced in half
1/2 teaspoon salt
1/4 cup sliced basil
2 cups grated cheese, ie. mozzarella and cheddar
1/2 cup mayonnaise
Black pepper, to taste
1. Preheat oven to 350 degrees
2. Pre-bake the pie shell for 15 minutes using aluminum foil and pie weights to keep the dough from bubbling. After 15 minutes, remove the aluminum foil and weights, poke holes in the shell with the tines of a fork and cook for another 10 minutes.
3. Lightly salt the tomatoes in a colander to drain. Squeeze as much moisture from the tomatoes using paper towels or a dish towel.
4. Layer the pie with onions, garlic, tomatoes and basil. Repeat once, making two layers.
5. In a medium bowl mix together your two cheeses, mayonnaise and black pepper. Spread the cheese mixture over the tomatoes
6. Bake for 30-45 minutes or until browned and bubbly