The week has begun with some particularly fall-like activities,
like the harvesting of our first winter squash, the spaghettini, which should find its way into this week’s baskets. The plants were starting to turn yellow, which is a clear sign that it’s time to remove the fruits from the fields. We also thought you’d enjoy our small summer leeks, which we also call ‘vinaigrette’ leeks. As the name suggests, steaming them and adding a good garlic vinaigrette making them sublime – borrowed from the French sublimer, a verb used to excess of late, it seems, on some Gallic cooking channels…
To complete these vegetables, you should find
the following in your baskets:
eggplant, peppers, summer squash, tomatoes, garlic, a brassica and fine herbs – all in addition to the two companions mentioned above.
But that is not the main point of this communication:
as ’tis the season for canning tomatoes and planning yearly garlic allotments, I hereby announce that order-taking has begun.
ITALIAN TOMATOES
(Italian in name only, as in fact we grow a Spanish version of the Roma plum tomato called Granadero).
We plan to start delivering Italian tomato orders from this week – the tomatoes are ripening quickly! – and to switch to garlic deliveries starting in mid-September.
CONSERVATION GARLIC
Place your orders now, and the garlic will be delivered once the tomato orders are completed, that is, starting around mid-September. Our ‘Music’ garlic is available by the pound or by the kilogram.
INSTRUCTIONS
We don’t have much to say about how you process your tomatoes, as there are many techniques, ranging from more complex blanching to simple, direct freezing. However, we can confirm that our garlic will keep throughout the winter and even into late spring if you store it in your pantry or kitchen cupboard, in the dark, in its paper bag, and in dry conditions. Many of you have confirmed this to us over the years.
Orders will be filled on a ‘first come, first served’ basis.
We look forward to seeing you all again.