I hope you had a nice Thanksgiving Day with friends and family. I'm up in Michigan chilling out with friends, sleeping in, reading, doing jigsaw puzzles, eating leftovers...your basic post-Thanksgiving stupor. I'm sure some of you had work to get back to. The folks at

Whole Roasted Tomatoes

the farm were ready to harvest spinach for you, but, alas, the spinach is on holiday, too, and needs another week to size up and sweeten up; so watch for it in one or both of the last two boxes of the
Fall season.

 

We're so grateful for our processing kitchen which enables us to bring you summer in a jar in the form of our Whole Roasted Tomatoes. When you buy canned whole tomatoes at a grocery store, you'd expect to see whole, intact tomatoes amid the juice. Ours are roasted and include the whole--but not intact--tomato, including the pulp, juice, seeds, and skin, though the skin is nearly roasted away. It's a beautiful start to a soup, chili, pasta sauce, or salsa, or cake (cake? yes, cake--either a chocolate Thunder Cake or a fifties-inspired spice cake substituting our tomatoes for the Campbell's Tomato Soup). Use it now or stock it up for later.

 

As long as I'm talking about our jars, our fives salsas pictured above have their place in the kitchen as an ingredient or condiment in your cooking. Here are some ideas that Sheila put together for us.

 

                                                                           -- Robin