The Good Food Collective

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Week 13 -- Hot Tomato

One of my favorite things about this time of year is fresh tomatoes. We eat them like apples at my house. Little itty bitty yellow ones; big purple-swirled heirloomy ones; perfectly ripe red ones that fit in the palm of your hand. We don't discriminate. We eat them all like they are going out of style.  And every year, winter comes and we make lots of Indian dishes, soups and sauces that require tomatoes.  And we miss that luscious ripe locally grown tomato taste. Until we moved to Rochester, it never dawned on us to freeze stuff and squirrel things away for winter.  We barely had room for sweaters and mittens in our tiny house in DC. Our house here allows for the luxury of storing up for winter.  Last year, I froze all sorts of fruits for winter.  It was a quick process: wash, cut, put in the freezer.  My kind of process. Like many of you, I work during the day and don't have a lot of time to be messing about like Martha Stewart canning and dehydrating foods, all while dressed in the leaf sweater I hand-dyed from last year's foliage. I know many of you can things and I am in awe of you.  Seriously.  My mom used to can things when I was a kid and that whole process still scares me.  Plus I remember it destroying the kitchen.  It's a messy process. And I hate messes.  So, this year, I hopped online to see if I could freeze tomatoes for winter like I do fruit. This weekend, I washed and cored some bigger tomatoes (supposedly, the skins will come right off after freezing) and cut some Sun Golds in half and put them in the freezer.  I'll keep you posted as we use them in sauces in the winter. I'd love to hear what some of you more experienced winter storers do with your tomatoes (keep it clean, people).   Alright, Week 13.  Speaking of freezers,  the area weather has given us a little taste of fall. Your locally grown veggies and fruit will be super happy to come home to your warm kitchens:


LETTUCE - Raindance Harvest | using organic practices TOMATOES – Mason Farm | certified organic GREEN BEANS- Mason Farm | certified organic BEETS – Mud Creek Farm | using organic practices SUMMER SQUASH - Mason Farm | certified organic CUKES - Mason Farm | certified organic WINTER SQUASH- Fisher Hill Farm | IPM Practices RED PEPPERS – Mud Creek Farm | using organic practices GALA APPLES - Lagoner Farm | IPM practices RED PLUMS - Lagoner Farm | IPM practices HERBS - Mud Creek Farm | using organic practices


CANTALOUPE – Mason Farm | Certified Organic PEACHES – Mason Farm | IPM Practices Zestar APPLES - Mason Farm | IPM practices


The loaf that was missed two weeks ago will be made up for on the last distribution day.  This is the baker Keith’s idea to help make the bread last a little beyond the end of distribution!