Things have been super hectic here on the farm. I have been elbow deep in natural dyeing as the indigo season drew to a close just as the wild harvested goldenrod began: back and forth between blue and yellow and green, a delight to the eyes and the fiber indeed, but busy, busy, busy. Of course we continue our farm’s transition to autumn as well and this weeks basket marks the end, the real end, of the tomato season. The final cages are stowed away and the space in the high tunnel awaits new plantings early next week. Meanwhile, we began an exciting stage in the renovation of the farm stay. The father son team of Green River Tile began laying concrete board and next week will begin laying tile. Obviously this means in our free time Paul and I have been choosing tile, gosh. We did it though and lots of decision making and heavy lifting ensued, but what a relief to know we are in the final stages of completion of this leg of the project. Right now, this very moment, I listen to the gentle sound of rain, it has been two days of light rain, enough to make us breathe a huge sigh of relief and wait excitedly for the cooler temperatures that are just past this storm. Goody, goody, goody! So, it is hard to believe but next week is the final week of the 2015 main season. Please let me know, if you have not already, if you plan to participate in our fall extension. We will continue delivering to the Farmers Market through November and would love to have anyone interested keep on eating with us! Cost for the half share is $225, not quite full $330,full $450 and family share $540. Please let me know either in person, by email at hhcsa@scrtc.com or even call if you want to. You know I love a good chat 270-432-0567. wishing you all a great week ahead.

Roasted Red Pepper Pesto I know I know, I put this on here last year,
but it is an exciting way to use all of these amazing peppers!
1 pound of red bell peppers
Olive Oil
2 whole garlic cloves
2 tablespoon walnuts
1/2 cup fresh basil
1/4 cup Parmesan-Reggiano, grated
1/4 teaspoon crushed red pepper
Sea salt
Preheat your oven to 400F. Place the red peppers on a baking sheet and sprinkle both of them with 1 tablespoon of olive oil. Transfer the peppers to a hot oven and roast for 1 hour, turning them over, using tongs, at the 30 minute mark. Remove from the oven and allow them to cool to room temperature, about 15 minutes. When the peppers are cool, using a knife, remove the seeds, white membrane inside and stem. Set aside. In a food processor, add the garlic cloves and walnuts; pulse until the mixture resembles a coarse meal. Next, throw in the roasted red peppers, 2 tablespoons of olive oil, fresh basil, Parmesan-Reggiano, crushed red pepper and pulse until mixture is smooth-ish, about 1 minute. Salt to taste
Baked Green Tomatoes
4 large firm green tomatoes
1 1/2 cup all purpose flour
1 teaspoon Kosher salt, more for sprinkling
1/2 teaspoon pepper
1 cup plain Greek yogurt
1/2 cup buttermilk
1 1/2 cup Panko Bread Crumbs
Pam Cooking Spray or olive oil for drizzling
Slice tomatoes 1/8 inch thick. On a large plate mix flour, salt, and pepper. Place yogurt and buttermilk on a second plate, and Panko Bread Crumbs on a third plate. Coat tomatoes with the flour mixture, then the yogurt – buttermilk mixture (you may want to put the yogurt in a small bowl so that dipping them is easier), then the Panko Bread Brumbs. Place coated tomatoes on a cookie sheet and spray with Pam Cooking Spray liberally on both sides or drizzle them on both sides with olive oil. Bake in a 350 degree oven for about 7 minutes on one side then flip them over and bake for another 5 to 7 minutes. Transfer to a platter, sprinkle with extra salt and serve warm

week nineteen in your basket:
the last tomatoes, really

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