Tomato time
also okra, eggplant and green beans galore!
Our website will be stocked this evening at 6pm for pickup at Perkasie Farmers Market this Saturday. Not all items included in this preview will be available for pre-order and we may have a few extra items at market. As always, you’ll find all the good veggies and location info at wrockhill.com/shop.
Fresh cut herbs and flowers
Summer heat has made our dahlias and sunflowers quite happy and we’re bringing plenty in our fresh cut bouquets. For your plate we’ll have fresh cut herbs and a selection of our favorite microgreens. Of course we’ll be bringing scallions and garlic, too, for all your allium needs.
Summer’s best tomatoes + co
Tomatoes, eggplants and peppers are all members of the nightshade family - and they’re all loving the heat of the summer sun. We’ll have both Italian eggplant and Asian eggplant at market this week; both are perfect for grilling, of course, or layering into a rich noodle-free lasagne.
Heirloom tomatoes are looking fabulous for your favorite summer sandwiches. Rainbow cherry tomatoes are ripe and ready for roasting or fresh snacking while saucing tomatoes are simply perfect for whipping up some sauce to freeze for winter; if you’re thinking of making your own tomato paste this season, go ahead with mixing and matching tomatoes for this pantry staple - that’s what we did and it’s delicious!
Also along this week are a variety of grilling peppers from shishitos to Jimmy Nardello and sweet banana peppers. These peppers are perfect for blistering on a dry pan or on the grill before snacking on their own or chopping into a tasty toast-topping relish. These peppers have more depth of flavor than bell peppers and less heat than the hots, bringing rich flavor to any dish or dinner.
Summer “greens” beyond the leaves
While the fall plantings of kale get underway, we’re still picking rainbow swiss chard and Tuscan “dino” kale, too. These dark leafy greens are great for working into a reliable pesto recipe or saucing into pasta on their own.
The more prevalent summer greens are the crisp “pickling” cucumbers and tender pattypan summer squash. We can’t recommend enough that you give these squash a go on the grill - or tucking into the aforementioned veggie lasagne. We put together a batch of pickled relish and a few jars of bread and butter pickles with all the sideways cukes from this week - whether you’re keeping them in the fridge or canning them, homemade pickles are worth it.
We’re not quite overrun with pole beans and green beans but some days it feels that way; the key difference in these two delicious beans is really just the way they grow (pole beans tend to climb) and their pod shape (green beans are fully round while the pole beans are just a touch flatter). In addition to freezing a bunch for the less green times ahead, we’re enjoying these beans blistered with garlic, too. Our red and green okra continues to perform no matter the heat, we’re wondering how much taller the plants plan to get.
Thank you for your support + feedback.
We appreciate your taking on this season with us and we look forward to seeing you at Market this weekend!
Stay well.
Regards,
Rosemary + Pete