FEATURED VEGGIE OF THE WEEK: TOMATOES
Holey moley heavenly varieties of tomatos:
Green Zebra: heirloom ripening from green to yellow
Cherokee Purple: the best tasting heirloom I’ve tried
Amish Paste: a huge tasty pastey Fargo Yellow Pear Cherry: nature’s candy
THE FAT SANDWICH!
A tiny farm original creation and an absolutely tasty treat! This sandwich will take you from lunch to dinner sans snack...or will it?
1 ripe tomato
6 leaves of fresh basil
2 pieces of bread, toasted
1/2 avocado, thinly sliced
1 boiled egg, sliced
1 Tbsp cream cheese
1 Tbsp veganaise or mayonaise
2 slices of cheese (the stinkier the better though any will do)
Spread cream cheese on one piece of bread and mayo/veganaise on other piece. Add avocado, egg, tomato, cheese, and basil. Put it all together, and pack on the calories!
The word tomato (aka the love apple) comes from the Aztec [Nahuatl] tomatl, literally "the swelling fruit".
WHAT'S IN YOUR BOX?
Pole Beans or Okra
Sweet Potato Leaves
STORAGE TIPS! DO NOT REFRIGERATE!
Tomatos can be put in a brown paper bag to speed up the ripening process. You know they are ripe when they yield a bit when squeezed. For long term storing, freeze them in sauces or salsas.