This past Sunday morning brought our first frost of the fall season. A light one, but a frost nonetheless. The low-lying pumpkin and gourd vines took a hit, but we are genuinely relieved and excited to report that many of our tomatoes and peppers came through with little to no damage. The weather has been delightful ever since with a beautiful stretch of sunny fall weather which means our tomato harvest has continued. But another dip to freezing temperatures is in the forecast so we are enjoying every bit of the summer crops that we can get.
Making the Most of the Late-Season Harvest
There is something bittersweet and deeply satisfying about a tomato harvest that refuses to quit. Each week we collect what the field gives us, grateful for every extra pint and every heirloom that makes it to the booth. This Saturday we will have limited quantities of heirloom tomatoes, cherry tomatoes, and tomatillos, along with hot peppers, heirloom garlic, butternut squash, heirloom pumpkins, and a few remaining luffa sponges. We will be harvesting this year’s luffa crop soon, so a replenishment is expected in a few weeks.
This Week’s Special: Pork Entomatada Taco
Speaking of tomatoes, we are putting our late-season heirlooms to delicious use this Saturday. We are cooking them down into a rich, flavorful sauce and then slow-cooking pork in it until it is meltingly tender. Served on a warm corn tortilla and garnished with diced cilantro and onion. Bold, comforting, and one of our favorite ways to honor the end of tomato season.
This Week’s Soup: Ham and White Bean
Tender, creamy white beans, chopped ham, and diced vegetables all simmered together in a rich, satisfying broth. Hearty, warming, and naturally gluten-free. Available hot by the half pint, pint, or quart. No preservatives, so keep it refrigerated or freeze it for later in the week.
Take-Home Frozen Meal: Chicken Verde Enchiladas
Last Saturday our chicken enchilada meals sold out first thing in the morning and we do not want anyone to miss out this week. This Saturday we are serving chicken verde enchiladas: shredded chicken wrapped in corn tortillas, covered in a mild green tomatillo sauce with a touch of heat, and topped with a delicious blend of cheeses. These will go fast, so pre-order at quarter-acre.com/shop by Thursday, October 22nd at 8pm to guarantee yours is waiting at the booth.
Come Find Us Saturday
The fall season is continuing onward with so much good stuff. Pumpkins, squash, soups, late-season tomatoes, and all the warm drinks you could want on a cool October morning. We hope you can swing by this Saturday, October 24th at the Easton Farmers’ Market, 8am to 12pm, rain or shine!