July 14 or 17 CSA week 9

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3 pounds of “Italian Heirloom” tomatoes, 2 bulbs garlic, 1 small celery, 1 pound carrots, 1 bunch basil, 1 bunch Italian heirloom yellow onions (Ramata di Milano), 2 zucchini, 1 pound of green beans.

We have put in the ingredients for a tomato sauce. Garlic can be kept out on your counter, cabinet, hanging basket. Tomatoes are best un-refrigerated and used within a couple days. Everything else will store best in the refrigerator.

The tomatoes are just beginning. You’ll see them for the next 3 weeks or so. Usually we have you weigh them out at market because it is the best way to keep them from getting bruised before you get them. If you are interested in a bulk box of sauce tomatoes for canning/ freezing, let me know. They will be available next week and the following for sure. Its $35 for half bushel.


This is the sauce I most commonly make at home. It is great by itself served over pasta or roasted zucchini. It is also good with sausage added.

  1. Finely chop or mince with food processor equal parts yellow onion, celery, and carrot. (use the celery leaf as well)
  2. In a heavy bottom pot, heat enough olive oil to cover bottom of the pan. Add the onion, celery and carrot. Sprinkle with salt, stir well, and put lid on. Over med-low heat let this cook down until well browned and tender…about 30-45 minutes.
  3. While that is cooking, de-skin and chop the tomatoes.
  4. Add tomatoes and a few sprigs of basil to the pot and let simmer until desired consistency.

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