by Eric Richard

We came back from vacation to find out that we were in the middle of tomato season.  As you will see over the next couple of weeks, we are up to our necks (don’t worry readers, we are safe!) in tomatoes.   The good news is that we have become masters at making bruschetta (with the fresh tomatoes, basil, and garlic from the farm) and that is a pretty darn fine way to get rid of tomatoes.

• 2 (1/2 lb.) summer squash
• 1 lb. carrots
• 1 lb. potatoes
• 1 head garlic
•  2 onions
• 1/4 lb. basil
• 1 bunch (1/2 lb.) kale (choice of green kale, beets, okra, and scallions)
• 1 bunch (1/2 lb) arugula
• 1 head green leaf lettuce (choice of green leaf, Boston, or red leaf)
• 1 head Boston lettuce (choice of green leaf, Boston, or red leaf)
• 1 oz. oregano (take as much as you want)
• 1 oz. chive (take as much as you want)
• 3 jalapeño peppers (take as much as you want)
• 1 (5 lb.) watermelon
• 10 lbs. tomatoes (no, that is not a typo)
• 1 qt. cherry tomatoes
• 1 quart flat beans

As a humerous aside, when Vicki went to pick up the distribution and was writing down the list, she got to the 10 lb. of tomatoes and went and asked one of the workers there, “That isn’t a typo is it?” and the person said, “Nope.  Last week it was 15 lb.”