Now that's a tomato sandwich

Our first real tomato sandwich of the season.

Also, we will attend the markets in Forsyth and Monticello this weekend. Of course we'll have our jams, jellies and relishes but we'll also have our popular zucchini bread. Be sure to ask us about the new products we created this week.

Produce wise it looks like a variety of peppers,  jalapenos, lunch box, cubanelles, marconi,  sweet and hot bananas and fresh picked blue lake green beans. Egg plant will be there for the Monticello market too. We'd love to see you if you're in the area.

Tomato Jam is back

The tomatoes are being picked every day and with that Tomato Jam has returned! This jam has a savory but sweet taste and is suitable for burgers, sandwiches and as a substitute for BBQ sauce. Processing takes over three hours to bring out maximum flavors and we have created two batches for you this week. Hope you enjoy!

Brandywine Heirloom

Heirloom tomatoes are more difficult to grow than the newer hybrids but every year we plant them in hopes of this occurring.
A Brandywine heirloom weighing in at 19.5 ounces, over a pound and there are more hanging on the vine! I hear a tomato sandwich calling. On the other end of the spectrum, we also grow a variety of cherry and grape tomatoes. Check out how many cherry tomatoes it takes to measure over 2 pounds.

Great weekend

It was a great weekend at the markets. We sold out of some of our more popular jellies and sold much of the produce we had on hand. Don't worry though, we are already working to add more supply for next week. 
Peppers, green beans, cucumbers are in good supply and the tomatoes are moving forward too. In fact, we will make tomato jam this week. We have been out of that delicious jam for a long while.

                                                  Basil

 

Cucumber vines on our back deck

Corn and tomatoes

We picked several early ears of corn yesterday and today we had another good early harvest of tomatoes.
It's always an exciting time of the summer when we start picking these two crops. Sounds like a sweet corn, cucumber and tomato salad tonight.
We will be at the markets again this week. We will bring peppers- Bells, jalapenos, lunch box, shishitos and cubanelles, also squash, finishing salts and our jams, jellies and relishes.

 

The beginning of the two bucket harvest

Today was the first time this season we actually needed two buckets to carry in our harvest. We picked squash, cucumbers, peppers, eggplants, tomatoes, green beans and our first picking of corn.  
(the squirrels are already doing their own version of a  harvest) 
We had a great time over the weekend at the farmer's markets and look forward to returning next week.
Check out how we utilize our fresh vegetables during the summer- eggplant, pepper, basil and tomato pizza. YUM!!

This week

This week we are creating an abundance of jellies and jams, as we begin the vegetable harvest.  A variety  of peppers, cucumbers, eggplant and even tomatoes are beginning to produce.
We've already canned pickles, pineapple jalapeno jelly, pepper jelly and zucchini peach jam. We are also making more of our finishing salts from our dried herbs which have been very popular.
We will be at the Forsyth market Friday and the Monticello market on Saturday. We will have eggplant, jalapenos, banana peppers, lunchbox peppers and cubanelles. Stop by and see us if you're in the area!