Thursday, August 20, 2009

Fresh this Week from Summer Creek Farm

Fresh this Week
  • Heirloom tomatoes
  • Regular tomatoes
  • Jalapeno peppers
  • Green peppers
  • Potatoes
  • Basil
  • Squash
  • Beans
Heirloom Tomatoes

Heirloom tomatoes are plants that were commonly grown during earlier periods in human history, but are not used in modern large-scale agriculture. These plants can be reproduced from their seeds, and only varieties in existence before World War II qualify as heirlooms. Heirlooms have outstanding flavor, come in a variety of colors (pink, yellow, orange, maroon, purple), may be marbled or striped and have unusual shapes.

Heirloom tomatoes often have fun names, like Casady's Folly or Mullens' Mortgage Lifter. Store tomatoes in a cool place, but for the best flavor, do not refrigerate whole tomatoes.

Sources: Wikipedia, Washington Post and Pasadena Star-News.

From Farmer Rick

We are at the time of year when our college help is returning to school. This month we will lose 3 of our workers and one more will go to part time. I am glad that our farm, with your CSA participation, has provided jobs for this many people in this economy. We have been working very hard this month since it will be our busiest month of the year. By this time of year we are certainly tired. Our week goes like this:
  • Monday - Pack Monday Farm CSA, call and get our orders for wholesale and restaurant sales. We then start picking for our wholesale accounts.
  • Tuesday - Start by picking and then we go on delivery. I leave the farm for two deliveries in Frederick, one in Clarksville and then to Annapolis and back to the farm.
  • Wednesday - We pick for Frederick CSA, Urbana CSA and restaurant deliveries. Once the CSA boxes are picked I leave the farm for Frederick CSA delivery, four restaurants and one store delivery, then to Urbana CSA.
  • Thursday - On our only true farm day, we weed, plant and fix all the issues (well as many as we can get to!).
  • Friday - We pick for one wholesale customer and our weekend markets. We ship Friday evening to one customer and pack our trailer for Frederick Farmers Market.
  • Saturday - We are off to Frederick for Farmers market. We set up, sell and then pack it all back up to be home by 3:00 p.m. Saturday evening I pick more for Sunday market and Sunday morning we are off to Clarksburg for Farmers market.
  • Sunday - When I get home around 3:00 p.m., I rest. I do some farm work, but not much. I need the rest to start on Monday all over. I do this schedule from May to November. It is no wonder why I love December!

I hope you are enjoying your produce, as you can see a lot goes into keeping a farm running to get it to you. Thanks for your support.

We still have tomato seconds for sale. For CSA members they are $20.00 for 20lb, non members you know that may be interested are at $26,00. We also have green peppers, hot peppers, basil and garlic if you want to purchase some for cooking in with the tomatoes. They also are good for drying, if you have a dryer. The peppers freeze well for winter use. Just let me know and I can have them ready for you at your CSA day or on a weekend at a farmers market.

Those that have gotten the tomatoes will tell you they don't look much like seconds. Most are just grading out small. I have had many comments on how well they cook up.
-Farmer Rick

p.s. Our last CSA day is the week of September 23. More information on the fall CSA in future newsletters.

Recipe Feature

CSA “French Fries”
Idea from Flour Girl, creator of Cooking Away My CSA
I call these CSA “French Fries” because with a little salt, they are just as irresistible. -- April

1 bunch green beans
1 to 2 tablespoons extra virgin olive oil
1 teaspoon sea salt, or to taste

Preheat oven to 425. Wash green beans, and trim ends. Snap them in half for bite-size pieces.
Drizzle green beans with olive oil and mix to coat evenly, spread on nonstick cookie sheet (or a regular one covered in foil), and sprinkle with sea salt. Roast until they just begin to brown, about 10 to 15 minutes.

To contact farmer Rick, email him at

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