Next Week’s Harvest
Our Local Producers: Blue Sky Farm, Brown’s Farm, Hoover Organic Farm, Harriett’s Bluff Organic Blueberry Farm, Frog Song Organic Farm, Beli Farms, Long & Scott Farm, KYV Organic Farm
Local Box (Mini): (Local Organic Seedless Watermelon, Local Tomatoes on the Vine, Local Organic Fennel, Local Organic Blueberries, Local Corn (non-gmo)), Local Organic Butternut Squash, Local Organic Roma Beans
Organic Box, (Mini): (Local Organic Fennel, Local Organic Blueberries, Local Organic Butternut, Local Organic Roma Beans, Local Organic Carrots, Local Organic Bell Peppers), Local Organic Wilcox Potatoes, Local Organic Seedless Watermelon
Grab & Go: Organic Ataulfo Mango, Local Organic Blueberries, Local Organic Carrots, Local Organic Seedless Watermelon, Local Tomatoes on the Vine, Organic Grapes, Organic Bananas, Local Mini Cucumber
Salad Box: Local Corn, Local Organic Carrots, Local Tomatoes on the Vines, Local Mini Cucumbers, Local Organic Bell Peppers, Organic Romaine Hearts, Organic Vegetable Medley
Fruit (Add-on): (Local Organic Blueberries, Organic Grapes, Organic Bananas, Organic Nectarines) Local Organic Watermelon, Organic Atualfo Mango
Recipes Ideas –
- Black Bean, Corn, and Bell Pepper Salad
- Grilled Fennel with Parmesan and Lemon
- Carmelized Butternut Squash
- Braised Roma Beans with Tomatoes
- 25 Best Watermelon Recipes
**please note that items may change due to weather or supply issues.
Veggie Unearthed: Tomatoes
Your Organic Canning Tomatoes came to us from Hoover Organic Farms of Live Oak, FL, less than 150 miles from most of our customers’ homes and your Tomatoes on the Vine came to us from Beli Farm of Welborn, FL
This week’s Veggie Unearthed is the tomato. Perfect for salads, soups, sauces, salsas and roasts, one medium tomato will only set you back 25 calories. The tomato is commonly called a vegetable but is actually an edible fruit from the nightshade family. Its use in food originated in South and Central Americas and spread to Europe by the mid 1600s. It is said to have then been introduced to North Americans by European immigrants.
The best way to store tomatoes is upside down at room temperature.Yes, I said upside down! Cook’s Illustrated kitchen tested tomatoes, storing stem-end up and stem-end down. At room temperature, they found that tomatoes right side up rotted much more quickly than stem-down tomatoes. However, tomatoes on the vine or tomatoes with a small stem should be stored stem up.
We want to thank Kristy Jones of Jones Family Jams for teaching us how to can this week. She has given us step-by-step instructions to can diced tomatoes. If you are purchasing the canning tomatoes in our bulk section, you should use them within a few days of delivery. These tomatoes will not be winning any beauty contests which is why they are perfect for canning!
Canned Diced Tomatoes
Kitchen Items Needed:
- 1 case of pint sized mason jars (available at any grocery store)
- Bottled Lemon Juice
- Fresh, yummy tomatoes!
- Canning Supplies including water bath canner, funnel, jar lifter and ladle
Step by Step Instructions:
- Peel Tomatoes by coring, scoring and blanching. The tomato peels take on a rubbery texture and can spoil an entire jar of what is otherwise a yummy addition to your meal.
- Bring a large pot, filled half way up with water, to a simmer
- While the water is heating up, thoroughly rinse the tomatoes and slice an X into the top and bottom of each one. Put the tomatoes into the simmering pot one at a time until the pot is nearly full. Use a slotted spoon to place the tomatoes in the pot in order to avoid splashing.
- Bring water back to simmer. Once the skins begin to split (about 2 minutes), remove the tomatoes from the water using the slotted spoon, and place them in a bowl of ice water. This will stop the cooking process.
- Remove the tomatoes from the ice water and simply run your fingers along the skins to remove. This gets messy so have a few hand towels close by!
- Next, core and dice your tomatoes, If you choose to deseed, this is the time to do it.
- Preparing your jars and lids
- Once all the tomatoes are diced you will begin to sterilize your jars. Fill your water bath canner up about 2/3rds of the way with hot water, submerge the pint jars in the water and bring to a boil on the stove. Leave jar in hot water until you are ready to fill them.
- Right before your jars are at a boil begin simmering a small sauce pan on the stove to sterilize your lids and rings and also to soften the rubber part of the lid. This will ensure a good seal.
- Filling your jars
- Fill your sterilized pint jars with the diced tomatoes packing them in firmly filling to about 3/4 full. Fill the jars the rest of the way with boiling water until you reach 1 inch from the top of the jar. Add 1 Tablespoon bottled lemon juice to each jar. Remove air bubbles by running a plastic knife around inside the jar and fill with additional liquid to return to 1″ headspace if necessary. This space between the top of the jar and the top of the liquid is necessary to avoid boil-over in the canning process.
- Remove rings and lids from simmering water and place on jars. Tighten the lids with your fingertips only. Leave some wiggle room between the rings and jars. You don’t want lids to be too tight. This will prevent air from escaping and may not give you an air tight seal.
- Sealing your jars
- Place jars into your boiling water bath canner and cover with the lid. Boil the jars for 35 minutes.
- Remove jars from boiling water and allow to cool on a dish towel for 12 hours.
- Label your jars with contents and date
If you are feeling adventurous you can make a meatless pasta sauce to can. But don’t go crazy with your spices as flavors intensify in the canner. To preserve, start with step #2 above. Be sure to add 1 tablespoon of lemon juice per pint or 2 tablespoons lemon juice per quart. Boil for 45 minutes instead of 35 minutes.
Reduce, Reuse, Recycle!