Every summer there comes a time when one needs to stop and reflect on the beauty of the farm. As we approach the peak of the season we would like to stop and take time to celebrate the summer harvest. On Saturday, July 26th from 5-7 we welcome everyone to join us for the seventh annual Rushton Farm Summer Celebration and Tomato Tasting. It is an opportunity for community members to gather and experience the ambience of the farm while tasting the fresh vegetables grown in the fields of Rushton.

There will be a tomato tasting accompanied by wine, local beer, local cheeses, artisan bread and a selection of dishes celebrating the food grown on Rushton Farm. It is also an opportunity take a walk through the rich woodland habitat of Rushton Woods and learn about our vision for Rushton Farm and Preserve.

 Tickets are $25 per person for CSA members, $35 for non-members. The celebration is casual and will take place rain or shine. RSVP online at www.wctrust.org.

One of the joys of growing plants is observing how they respond to the different conditions the weather throws at them. Growing is an insoluble puzzle; the variables are constantly changing.  

 

The calm, warm spring turned into a scorching early summer; the heat stress that slowed many crops was assuaged by the rain last week. It looks like a good tomato year. The first of our second planting is now turning red. Our initial tomato succession is comprised of quickly maturing varieties; our mid-season succession is comprised of our favorites. Look for Brandywines, Striped Germans, and other heirloom varieties in the shed in the coming weeks and at the upcoming Tomato Tasting on Saturday.

 

This week, the farm staff will be focused on getting the farm ready for the fall. We'll be turning the last spring crops under, transplanting fall broccoli and mulching the winter squash. We'll try our hands at germinating carrots and beets in ninety degree heat, and continue to harvest off the boisterous first succession of beans.

 

The Spring is a wonderful beginning, and Autumn is a logical end. In between is the sweet sleep of summer. The cantaloupes are large on the vine. The eggplant are blossoming. The okra are ripe. Thank you for joining us this year. It's only going to get better.

Ingredients 

 

¼ cup olive oil

1 yellow onion diced

3 garlic cloves halved

2 cups medium diced eggplant (smaller, the better), skin on

1/2 teaspoon fresh thyme leaves

1 cup diced green bell peppers

1 cup diced red bell peppers

1 cup diced zucchini squash

1 cup diced yellow squash

2 cups mushrooms

1 fennel bulb trimmed diced

1 1/2 cups tomatoes diced

1 tablespoon thinly sliced fresh basil leaves

1 tablespoon chopped fresh parsley leaves

3 cups chickpeas (optional)

Salt and freshly ground black pepper

 

Method

 

Heat the oven to 425 degrees.

 

Combine all ingredients except oil, chickpeas and herbs in a large roasting pan.

 

Drizzle with oil and toss to combine.

 

Transfer to oven and roast, stirring occasionally, until vegetables are lightly browned and tender and some water has been released from the tomatoes to create a sauce, 30 to 40 minutes.

 

Add chickpeas, stir and return to oven until beans heat through, 5 to 10 minutes.

 

Add herbs and stir. Taste and adjust seasoning and serve hot.

 

Garnish with Parmesan shavings if you desire.

                                                               - Mary Smith

 

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