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Week 12 - Tomatoes

Salad Fest went off without a hitch! We raised over $2000 on Saturday which means we're getting another greenhouse! We're already looking forward to all the yummy things we're gonna grow in it next year. Thank you so much to everyone who attended, it' was a really rockin' party and it's amazing to know how much our community cares!

Veggie of the Week: Tomatoes!

It's been a rough year for tomatoes; between the spring snow and this rainy summer, our heat-loving tomatoes have been pretty sad. However, they've finally decided to ripen and are now in serious abundance! From tasty sungold cherry tomatoes, to big beautiful heirlooms we've got something delicious for everyone. Try them here in this Tomato Salad with Balsamic Dressing from “The Four Season Farm Gardener’s Cookbook” by Eliot Coleman and Barbara Damrosch.

“When Tomatoes are at the height of their season, there is no side dish that is simpler, more welcome, and easier to make than a platter of them, sliced-- especially beautiful in a mixture of colors. Here, arugula adds a peppery note and onions offer a little bite of their own. The maple syrup in the dressing is a counterpoint to the tomatoes’ acidity. Serve this with a non sweet dish such as pasta, a vegetable gratin, or a quiche.”


1 large handful fresh arugula, rinsed and dried

6 large ripe tomatoes, or the equivalent, sliced ¼ inch thick 

½ small red onion, very thinly sliced

Coarse sea salt

Freshly ground black pepper

3 tablespoons extra virgin olive oil

1 tablespoon balsamic vinegar

1 tablespoon maple syrup

2 tablespoons coarsely chopped fresh basil leaves


Remove any long stems from the arugula. If the leaves are more than 6 inches long, cut them in half. Distribute them over the platter.

Spread the tomato slices over the arugula, overlapping them in a random pattern.

Separate the rings of the onion slices and distribute them over the tomatoes. Sprinkle with salt and grindings of black pepper. 

Combine the oil, vinegar, and maple syrup in a small jar with a lid. Screw the lid on tightly and shake thoroughly to mix; then pour the dressing over the salad.

Sprinkle the basil over all and serve.

Thanks so much for supporting your local farmers!

Ellen and Ashley

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