June on the farm

It’s almost officially summer, and I wanted to share a few farm photos. That’s sage in bloom. Isn’t it pretty? Behind the sage, is the Little Tunnel. We spent today composting the tunnel and laying fabric. Later this week, we’ll fill it with cucumbers, peppers, and eggplant.

This is the Big Tunnel. It has several kale varieties, Swiss chard, collards, tomatoes, and peppers (although most of those were eaten by some insect).

Here’s the other side of the Big Tunnel, where the tomatoes are planted.

The outdoor tomatoes are still small, but they’re doing well.

We planted fewer onions than last year, and it’s been much easier to care for them.

We should have a lot of beans this year.

Panzanella - a summer taste of Tuscany

I love food aha! moments. When someone introduces you to a simple and delicious ingredient or recipe. This happens at least once each season, thanks to a CSA member.

The recipe below is for panzanella, and it was one such moment. It was sent in by CSA member Mark. I used it in this week’s CSA newsletter, and also asked him to share a good Italian proverb about food. I’ll let the curious amongst us seek its meaning.

Mark’s explanation of panzanella is so interesting and clear, I’ll just let him take it from here.

~ Stella

“Mangia bene e caca forte e non aver paura della morte.” - Italian folk saying

HOW TO MAKE PANZANELLA

Panzanella is the epitome of Italian cucina povera or “poor kitchen.” Historically, this was the food of the impoverished. Now, it’s a catch-all phrase for an inexpensive dish that makes use of simple ingredients and is prepared easily.

Panzanella is a mixing of the word for bread - pane - and that of an archaic word for bowl - zanella. This high-summer dish is native to Tuscany, but one sees variations across the region.

Bread, tomatoes, red onion, basil, olive oil, salt, and pepper are at the core of panzanella.

This is a fool-proof recipe! That stale bread on your counter or buried in your freezer? Toast it, cube it, and put it into a bowl.

Then, add a number of diced, very ripe tomatoes and a few slivers of red onion. Thinly slice some basil and add it, along with some salt and a few grinds of black pepper.

Finish the dish with a healthy drizzle of extra virgin olive oil and toss it gently.

You’ll see variants of panzanella, depending on what’s in the fridge and needs to be eaten. When I have things like cucumbers, peppers, and celery on hand - as we CSAers have had recently - I often add them to the dish. Sometimes a bit of red wine vinegar or some capers is added to give the dish a boost. Italians closer to the sea often add anchovies to the mix, too.

Mangia bene!

~ Mark

1/2 bushels of tomatoes are ready!

What an exciting day of picking! These are heirloom tomatoes. They’re grown from seed that’s been saved for generations. They grow in beautiful colors and unusual shapes. They’re how a tomato is supposed to look and taste. In our opinion, they make the most delicious sauce.

Hello to our fellow tomato lovers! It’s time to sell tomatoes by the half bushel.

If you’d like to order, email PlotTwistFarm@gmail.com, or message us on Facebook. Let us know how many bushels you’re interested in, and we’ll set up a day for you to pick up at the farm. We’re at 9179 Dingman Road (look for our sign). Dingman Road is located off state Route 27, about half way between Meadville and Titusville.

Here’s what we have. All varieties are delicious for sauce. Like all Plot Twist Farm produce, our tomatoes are grown with absolutely no sprays. Each bushel weighs about 25 pounds.

• HEIRLOOM TOMATOES (any combo of brandywine, pineapple, and Cherokee purple): 1/2 bushel for $40

• PINEAPPLE HEIRLOOM TOMATOES (these are Stella’s FAVORITE!): 1/2 bushel for $40

• RED TOMATOES (a mix of medium-sized to large Mountain Magics and Early Girls): 1/2 bushel for $32

• MIXED TOMATOES (any combo of heirlooms and red tomatoes): 1/2 bushel for $35

• ROMA TOMATOES (aka “sauce tomatoes”): COMING SOON 1/2 bushel for $35

  ~ Stella & Jason

Tomato season is here!

It’s. Tomato. Season. Woooohoooo!

After deer debacles of days of yore, we’re pretty darn excited around here. And the lean and lower system in the Big Tunnel is working so well that the vines are climbing for the ceiling! It made this short farmer snort in puzzled amusement as to how she was going to get them down.

Click here to see what we have now. We’ll continuously add varieties as summer marches on. (Our Romas are not ready yet.)

We LOVE fresh tomatoes with balsamic and ranch, and a crumble of feta. How do you like them?

Here’s where to find all of the produce we have to offer each week. Orders are ready any time after noon on Mondays. Click here to order.

The season is short - let’s enjoy it!

~ Stella

A taste of summer: 5-ingredient pasta pomodoro

For the fresh ingredients, you’ll need: tomatoes, basil, and garlic.

Pasta pomodoro is wonderfully simple, and uses just a few key ingredients. I’ve written before about my preference for easy, delicious foods on repeat. In the summer, this is one of them.

This is how I make pasta pomodoro. You only need pasta and salt, plus five key ingredients. I’ve left most of the quantities “to taste,” because it’s really about your preferences, and what you have on hand. The beauty of the dish is found in its freshness, and that all answers are correct by virtue of your tastes.

INGREDIENTS

• Pasta of your choice (We use whole wheat penne or spaghetti.)

• Salt, to taste

• Olive oil, to taste (I make this dish with a thin sauce, and lots of olive oil, but it’s up to you the ratio of tomatoes to oil.)

• Garlic, to taste, minced

• Fresh tomatoes, chopped

• Fresh basil, a generous handful, cut in ribbons

• Parmesan cheese, grated or shredded

DIRECTIONS

1.) While making your sauce, cook pasta according to package instructions. Drain and set aside.

2.) Heat a few tablespoons of olive oil over medium heat in a small to medium-sized pot. Add minced garlic. Cook and stir, just until garlic begins to turn golden. Add chopped tomatoes to the pot. Cook and stir for just a few minutes. The tomatoes will start to cook down into sauce.

3.) Add basil. Cook and stir for a few more minutes. Add more olive oil and salt, to taste.

4.) Add sauce to a bed of pasta. Sprinkle with Parmesan cheese.

Enjoy your summer night!

~ Stella

Oh hiiiiiiii! Want to try pasta pomodoro with fresh ingredients? We can help! Click here to order. Place your order online and pick up Monday, any time after noon.

Tomato progress: Now there's a lovely sight!

Silas monitors all things ripening on the farm, especially berries and cherry tomatoes. So of course he was the first to find these little green beauties.

Cherry tomatoes in the Big Tunnel June 11.

Tomato plants give a distinct scent from the time they’re wee, and it gets more intense as they grow sturdy and climb. Even in February, when we’re watering baby tomatoes under the grow lights, that aroma brings to mind summer. Filling buckets with cherry tomatoes. Finding a beautiful Cherokee Purple heirloom with a nibble out of it, so it’s all mine to ferry home and savor with feta cheese, or cook down to sauce. Glowing yellow tomato dust from fingertips to elbows.

Like a lot of things, there’s a good deal of joy in the anticipation weeks. After all, it’s fun to poke around, spying on the green fruits. There’s no real work in that. When the tomatoes finally do burst on the scene, it’s high summer, and the harvesting gets intense all around.

Here are the tomatoes in the Big Tunnel. Jay added more clips to the string, and they’re due for another pruning.

Here’s a tomato comparison photo.

This was about two weeks ago, on May 29.

~ Stella