Tomatoes, tomatoes, tomatoes—we’re harvesting tons and tons and tons! It is time to start thinking about stashing away a bit of Summer goodness to enjoy later on, which means it is also time to kick off our Amazing Annual Bulk Tomato Sale at Wild Hare!

This week, we’re packing up cases of beautiful Romas (10 lbs for $33), flats of Mixed Cherry Tomatoes (6 pints for $30) and assorted Hare-looms (8lbs for $36). So, get ready to feast on tomatoes, make a quick sauce for dinner, or maybe share some seasonal goodness, fresh or prepared, with a friend or loved one.

Given that we’re seeing a brief cool down, it is perfect weather for Slow Roasting. If you’re not up for clocking time in the kitchen this week, then you might carve out a little bit of space in your freezer.  Frozen Cherry and Roma Tomatoes (halved or whole) have become one of our favorite things to uncover in the cold months for quick weeknight dinners.  Just pop the stems off and put them into a freezer bag or container of your choice for later.  Yes, the freezing process will soften their texture, but it is perfect for saucing or making into soups in Fall and Winter.  Though we freeze many of our tomatoes and sauces, there are certainly other ways of canning and preserving them for the long term, like water bath canning and dehydrating.  But please remember—acidity is variable in tomatoes, so be sure to follow method published method from a Cooperative Extension or reputable source, like The Ball Guide to ensure that your methods and canned goods are food-safe.

Cheers!
Katie

IN THE FARMSHARES THIS WEEK:

Tomatoes (Cherries,
Slicers and/or Heirlooms)
Beets or Kohlrabi
Cucumbers (Zucchini, maybe)
Onions
Peaches

RECIPES & SEASONAL TIPS

TOMATO SAUCE WITH ONION & BUTTER
Marcella Hazan

• 2 pounds ripe tomatoes, blanched, peeled, cored, and roughly chopped (about 4 1/2 cups), or 1 (28-ounce) can imported Italian plum tomatoes (such as San Marzano) (undrained), chopped

• 1 medium-size (10-ounce) yellow onion, peeled and cut in half lengthwise

• 5 tablespoons unsalted butter (2 1/2 ounces)

• 1 teaspoon kosher salt, plus more to taste

CONTINUE TO RECIPE

PASTA WITH NO-COOK TOMATO SAUCE
Claire Saffitz

• 1½ pounds tomatoes, any shape

• 1 garlic clove

• 2 tablespoons unsalted butter, cut into small pieces

• 4 teaspoons red wine vinegar

• ½ teaspoon crushed red pepper flakes

• ¼ cup extra-virgin olive oil, plus more for drizzling

• 4 ounces finely grated Parmesan (about 1 cup), divided

• Salt

• 12 ounces strand pasta, such as bucatini, spaghetti, or linguini

• 1 cup basil leaves, torn

CONTINUE TO RECIPE

TOMATO & PEACH SALAD WITH WHIPPED GOAT CHEESE
Alexa Weibel

• 2 tablespoons extra-virgin olive oil

• 1 tablespoon sherry vinegar

• 1 tablespoon whole-grain mustard, preferably Maille brand

• ½ teaspoon fresh lemon zest, plus 2 teaspoons juice

• Kosher salt and black pepper

• ¼ small red onion, very thinly sliced

• 4 ounces soft goat cheese or feta

• 6 tablespoons heavy cream

• 2 large heirloom tomatoes (about 14 ounces total), cored and cut into 1-inch wedges

• 2 medium peaches (about 12 ounces), halved, pitted and cut into ½-inch wedges

• 1 packed cup torn purslane, mâche or watercress (optional)

CONTINUE TO RECIPE

WARM KOHLRABI & TOMATO SALAD
Nancy Fuller

3 pounds kohlrabi, peeled and quartered (about 4 kohlrabi)
4 medium carrots 
2 cloves garlic
1/4 cup olive oil
1 quart cherry tomatoes (multi-color if available) 
4 scallions, sliced thin 
2 packed cups parsley leaves, chopped 
2 tablespoons lemon juice 
Kosher salt and freshly ground black pepper

CONTINUE TO RECIPE

REFRIGERATOR PICKLED BEETS
Belly Full

• 4 medium roasted beets , cooled, peeled, and sliced

• 1 cup cider vinegar

• 1 cup water

• 1/3 cup granulated sugar

• 1 teaspoon kosher salt

• 1/4 teaspoon (dry) ground mustard

• 5 whole black peppercorns

CONTINUE TO RECIPE

PEACH CORNMEAL CAKE
Brooklyn Supper

• 8 tablespoons unsalted butter softened; use the wrapper to butter the pan

• 3/4 cup all-purpose flour plus 1 teaspoon flour, divided

• 1/4 cup fine grind cornmeal

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 2 cups peeled, 1/8-inch thick sliced peaches

• 1 teaspoon lemon juice (grate zest to use in batter)

• 3/4 cup sugar

• 2 large eggs, room temperature

• Grated zest of 1 lemon

• 2 tablespoons Greek yogurt, full fat is ideal, sub regular yogurt or whole milk

CONTINUE TO RECIPE