The mornings are cooler now and plants are starting to die back. The muted colors of fall are replacing the vivacious colors of summer. Despite the inevitable seasonal change we are still rich in summers bounty. Mounds of beautiful tomatoes and colorful peppers delight. We try to find creative ways to continue enjoying our food, fresh salsas, grilled cheese with fat tomatoes on top. An easy way to preserve tomatoes for winter is to quarter them and put them on a cookie sheet with a light drizzle of olive oil and salt. Roast at 275 degrees until the tomatoes begin to release their juices and get a little toasty. Allow them to cool and then put in freezer bags. In the depths of winter you can use these roasted tomatoes for fresh sauces and soups. Enjoy!
In this weeks share
5 lbs. tomatoes
Sweet and hot peppers
To reserve your Thanksgiving turkey before they are sold out we ask for a $25 deposit. We are also making our delicious elderberry syrup this week, $15 for a 4 oz. bottle.
Friday Pies this week
- Pastitsio Turnovers: (box of six turnovers–a Greek-inspired filling with Pineland Farms ground beef, tomatoes, eggplant, onion and a creamy white sauce made with milk, cream, butter and parmesan cheese), $15.
- Summer Vegetable Turnovers: (box of six turnovers–zucchini, summer squash, corn, tomatoes, and peppers cooked down with onions and garlic, then mixed with fresh herbs and provolone cheese), $15
- Plain Apple Pie: (9-inch, double-crust pie, just apples, a little sugar and cinnamon), $25;