The Harvest Notes suggest making sauce of the bounty of tomatoes. One of our Core Group members tells how her mother does it: Core the tomatoes and cut into pieces about the same size. You can skin them and remove seeds, but her family likes texture and her mother never did. Simmer on a low heat (high heat can cause the sugars in the tomatoes to scorch) for an hour or so until it cooks down. Puree or just crush a bit, and pour into small freezer bags in two-cup measures. These lie flat in the freezer so you can pack more into a small space, and the measurement is a handy amount for most recipes or a quick pasta supper during the winter.
The farmers predict that we will have Beets, Cherry Tomatoes, Cucumbers, Eggplant, Garlic, Parsley, Squashes, and Tomatoes, with possibilities of Kale, Leeks, and Melons. Check out last week’s Harvest Notes for suggestions of ways to use or keep the Squashes and other items we are receiving so plentifully this year. One member recommends a simple french zucchini pie recipe as something that can be served warm or cold.