One of the great rewards of a farm season is the arrival of the first tomato. When that beautiful green orb flames to a brilliant red you know summer has officially arrived. A couple of weeks ago we saw the first blush that seemed to indicate summer was upon us. Those tomatoes that were showing the slightest blush a few weeks ago have been harvested and the rest of the tomatoes are quickly turning. It looks like it is going to be a hot summer and the tomatoes are looking happy.

A farm market tomato is very different than your run of the mill supermarket tomato. Commercial tomato varieties have been bred to pack easily, hold up for long transport and last for a week or more. They have been picked green or pink before their flavor has had a chance to develop. Their taste reflects this. Farm market tomatoes are often "heirloom" varieties that have long been cultivated for their flavor and texture. They are allowed to ripen on the vine before they are picked and are often sold to the consumer within days, if not hours, of harvest. Because of the time and care needed to grow these exceptional varieties they are typically only grown by small farms.  

At Rushton Farm we will have a wide variety of tomatoes to select from throughout the season. Our first tomatoes are Early Girl, Eva Purple Ball, Arkansas Traveler and a plum called Blue Beech. Coming soon will be the ever colorful Striped German and the granddaddy of them all, Brandywine. To finish out the season we will feature San Marzano and Opalka plum tomatoes. We will have smaller plantings of other tomatoes throughout the season to complement our larger plantings.  Each variety is unique in both taste and appearance and we urge you to try them all and let us know your favorites.  

Rushton Farm will be having a Summer Celebration featuring a tomato tasting at the farm on July 26th from 5 to 7 where many of the varieties grown on the farm will be sampled. Further information on the event will follow soon. Until then enjoy the summer harvest.

*a note on tomato storage: Tomatoes should never be refrigerated. At 55 F a chemical reaction occurs in the tomato causing the flavor to dissipate. Store tomatoes at room temperature and wrap or discard unused portions.  

-Rushton Farm Staff

Beets, Beets and More Beets    

Beets are round, hard, red little balls of vegetable that grow under the ground. The wild beet, the ancestor of today's beet is thought to have originated in prehistoric North Africa and grew wild along Asian and European seashores. At that time, the beet greens and not their bulbous roots were eaten. Give credit to the ancient Romans to be the first to cultivate beets and use their roots as food. Their sweet, mellow, earthy taste pairs beautifully with sharper flavors like dill, tarragon, lemon and cheeses such as goat, gorgonzola and feta.  

And they are oh so good for you! Beets are a natural blood and colon cleanser, prevent heart and vascular diseases, protect against dementia, support macular and retinal eye health and prevent clotting and inflammation.

Eat them raw with a tad of chili powder and lemon juice, in a vibrant grain salad or pickle them with tangy vinegar, or roast them and let your taste buds delight in their heightened flavor. The point is to keep mixing it up so you don't tire of them. Beet ice cream, anyone?

Here is one of my favorite and quick beet preparations. This pickling juice is so darn tootin' good that you will be tempted to marinade and dress everything with it!