Tomato starts are here!

Large healthy certified organic tomato plants in “trade” gallon pots, are now available for purchase at High and Dry Farm. These are $9 each, including tax. This is slightly cheaper than the big box stores charge for plants that are not certified organic.

Plants can be picked up at our self-serve farmstand at 32814 120th St. SE.

Order and prepay on-line before pick-up.

We have the following varieties: Abe Lincoln, Amish Paste, Arkansas Marvel, Aunt Ginny’s Purple, Aunt Ruby’s Green, Aussie, Austin Red pear, Beam’s Yellow Pear, Benviento, Big beef, Bison, Black Beauty, Black Cherry, Black Krim, Bloody Butcher, Brandywine, Camp Joy, Carbon, Cherokee Purple, Dingwall Scotty, Earl of Edgemont, Estiva, Flamme, Frachetta di manduria. German Johnson, Goose Creek, Grandpa’s Minnesota, Ibsen’s Gold, Ilses Yellow, Impulse, Jasper, Kellogg’s Breakfast, Kimberly, Lucky Bee, Manitoba, Neve’s Azorean Red, New Hampshire Surecrop, Olga’s Round Yellow Egg, Peace Vine, Prescott, Pruden’ Purple, Sakura, Salvaterres, San Marzano, Sebastopol, Ste Lucie, Stupice, Sungold, Sunpeach, Tommy toe

Salmorejo

We spent late June in Spain. We visited Bilbao, Salamanca, and Madrid. In each city we ate Salmorejo. Each recipe was subtly different, but all were amazing. Comparisons to gazpacho are unavoidable, but Salmorejo is, hands down, the best cold soup on earth. It is simplicity itself as the only ingredients are tomatoes, bread, olive oil, and a touch of vinegar, along with toppings, which may vary.  The key to success is that the ingredients, especially the tomatoes and olive oil, must be of superb quality. The hard boiled egg topping in this recipe is not entirely typical, but some version of the Serrano ham is entirely typical. I have tried replacing the Serrano ham with crisply fried smoked bacon. That works fabulously well.

 

Ingredients

  • 8 medium tomatoes
  • 1 medium baguette
  • 1 cup extra virgin olive oil
  • 1 Clove of Garlic
  • Splash of sherry or red wine vinegar
  • Pinch of salt
  • 2 hard boiled eggs
  • Sliced Serrano ham or crisp bacon

Instructions

  1. Scald the tomatoes: Drop tomatoes into boiling water. After 30 seconds transfer into cold water bath then peel off skin.
  2. Remove the cores of the tomatoes and add all the rest to a blender. Blend at high-speed for about 30 seconds.
  3. Cut the crust off a baguette and add 2 cups of bread chunks to the blended tomatoes. Let the bread soak in the tomato juice for about 5 minutes.
  4. Add the splash of vinegar, salt, and garlic and blend until the soup is an even texture.
  5. With blender running, slowly add the olive oil as you are blending at a moderate speed.
  6. Add 1 hardboiled egg and blend until incorporated. Taste and adjust levels of salt and vinegar.
  7. Serve topped with diced hardboiled egg and sliced ham or fried bacon. Serve cold!

First tomatoes

Today I harvested the first cucumbers, and the first tomatoes from the hoophouse. Tomatoes included , Alicante, Flamme, Aunt Lucy Italian Paste, Coyote, Earl of Edgecombe, Baselbieter Rotelli, Beams Yellow Pear, Sebastopol, Indische fleiche, Slava, Bloody Butcher, Kimberly, Tigerella, Buckbees New 50 day, Amy’s Apricot, Amy’s Sugar Gem, Washington Cherry, Aurora and Debarao.