“Let’s do it inverted-pyramid style today, most important news first. It’s tomato week. I mean, the biggest tomato harvest we’ve ever seen on Essex Farm. There are wagons of luscious, fire-engine red fruits laid out at the pavilion as I type. They are both plentiful and exceptionally tasty. And you will crave them come winter.
Members, if you are reading this before distro and you want to can or freeze tomatoes this week, please bring your own boxes or crates to take the loot home with you. Strike while the tomatoes are ripe, because we never know when blight is going to hit us and end the tomato season.
Our 2012 oat crop is making its first appearance in the share today. The oats are smaller than normal due to the dry weather, and that makes them harder to hull. Before cooking them, put them in a bowl of water and let any loose hulls float to the surface.
Speaking of cereals, I am in love with rye porridge and wheat porridge these days. I like to soak all the whole grain cereals overnight before cooking, both for added nutritional benefits, and because it cuts the cooking time in the morning. Soak one part cereal in one part water with a few tablespoons of whey from yogurt or buttermilk. In the morning, boil two parts water with a little salt, then stir in the soaked cereal and cook, stirring occasionally, until it’s just the way you like it.
When I get tired of topping it with butter and syrup, I switch to savory style, with sausage and eggs on top. And any leftovers become fried mush the next day. Farewell, overpriced boxes of breakfast cereal…” (Continue reading about Kristin Kimball’s Essex Farm.)