It’s tomato time and I have to say it is my favorite time! If you have not had a local vine ripened summer time tomato, you haven’t lived! This time of year I eat them in everything! I have to say though, I love a BLT with bread the Cottage Bread from Norwood Cottage Bakery! Of course, Duke’s mayo and topped with our spicy microgreens completes the tiny bite of heaven!
I have to admit, there are days I eat this for both lunch and dinner! I can’t get enough!
The restaurants we serve loves our tomatoes as well! Adam Campbell, Executive Chef of Scuffletown Garden Restaurant & Bar loves serving farm to table food and loves our tomatoes!
They are in the old Strawberry Street Cafe space and their food is awesome! Give them a try!
If you are a Farm Share Member and receive a bag from us weekly this is what you will find in your bag:
One of my favorite dinners is Skinny Taste’s Braised Chicken Thighs with Mushrooms and Leeks.
The dinner is sinfully rich and so great with the kale!
I make this in a dutch oven and then throw the kale on top and cook it all together! I have also tossed in Matt’s fingerling potatoes. The mushrooms are a must! If you are at the South of the James Farmer’s Market, check out HaaShrooms! Fresh mushrooms taste so awesome in this dish. I love his shiitakes the best!
This week, I made this awesome balsamic green bean salad.
I made a mistake when I was making it and didn’t blanch the green beans as soon as I pulled them from the boiling water so they weren’t as pretty and green as I prefer. We eat with our eyes! Don’t make this mistake!
We also have shishitos! I love this simple delicious pepper! They aren’t hot at all!
They are so easy to make, you just put toss some olive oil in an iron skillet and blister them! Do you need a recipe? Here it is! 5 minutes and your side is done! They are great appetizers and taste awesome with beer!
We are in the peek of the growing season and I am truly enjoying the bounty of Matt’s hard work! Come out to see us this Saturday at the South of the James Farmer’s Market. We will be there from 8-12.