Week of September 16, 2018

Produce for This Third Week of September 2018

Heirloom Tomato Mix, Cherry Tomato Mix, Roma Tomatoes, Red Leaf Lettuce, Summer Squash Swiss Chard,  Sweet Peppers, Cauliflower or Broccoli

Heirloom vegetables refer to those grown from nonhybrid seeds produced prior to 1940.  Prior to that date, the Native Americans and American settlers shipped and traded seeds, then allowed plants to reseed or go to seed, and then saved the seeds.  This helped to create a diversity in seed variety.  You have probably heard me use the word diversity a lot.  In fact, that is a descriptor in our farm: “a diversified, certified organic farm.”  This is because I believe so strongly in diversity in agriculture and elsewhere.  Genetic diversity, both in plant and animal species actually, helps ensure health, vigor and helps prevent disease.  Nearly two hundred years later, we have severely reduced the number of seeds we have available to us.  Nationally, since 1903, we have lost 95% of our cabbage varieties, 94% of cucumbers, 89% of melons, 81% of tomatoes, 93% of lettuces and 96% of sweet corn.*  These numbers are even more severe in industrial agriculture.  The Seed Savers Exchange believes that: “When people grow and save seeds, they join in an ancient tradition as stewards, nurturing our diverse, fragile genetic and cultural heritage.”  At Eight Mile Creek Farm, we believe strongly in this and grow as many heirloom varieties as possible, saving seeds.

                                        *statistics from This Common Ground by Scott Chaskey

Our happy pigs help perpetuate genetic diversity as well.  They are all heritage breeds.  Heritage refers to animal species as heirloom refers to plant species.

Tomato Soup

4 cups chopped fresh tomatoes

1 slice onion

5 whole cloves

2 cups chicken broth or vegetable broth

3 Tbsp butter

2 Tbsp flour

1-2 tsp sea salt

In a stock pot over medium heat, combine tomatoes, onion, cloves and broth.  Bring to a boil and gently boil for 20 minutes.  Remove from heat and puree’ in blender or Vitamix.  In the empty stockpot, melt butter over medium heat.  Stir in the flour to make a roux, cooking until roux is a medium brown.  Gradually whisk in a bit of the tomato mixture.  So no lumps form, keep whisking and stir in the rest.  Season to taste with sea salt.  Enjoy hot or cold.

Tomatoes growing on the vine at Eight Mile Creek Farm

Roasted Cauliflower or Broccoli

1 head cauliflower or broccoli, cut into florets, leaving leaves on

1 head garlic, divided into individual cloves

2 Tbsp olive oil

1/2-2/3 tsp sea salt

Heat oven to 375.  Arrange cauliflower or broccoli in a 9 by 13 inch baking dish and toss with olive oil.  Sprinkle with sea salt.  Cover dish and bake for 40 minutes.  Remove cover, stir, and cook uncovered, until tender and leaves and florets are golden brown, about 10-15 more minutes, watching to make sure leaves do not overcook.

Next week….tomatillos, cilantro, beans

Seeds have the power to preserve species, to enhance cultural as well as genetic diversity, to counter economic monopoly and to check the advance of conformity on all its many fronts.

Michael Pollan