Dear Farm Community,

Its been so hot n dry that we’re singing Woody Guthrie’s Dusty Old Dust on repeat. Sure, there’s been a weirdly intense and equally brief shower here and there, but the fields are dry dry dry and the sun’s been hot hot hot and it’s holding up some tractor work we need to do to get some of our late summer and early fall crops planted. If any of you have connections with the powers that be, we’re asking you to do us a solid and arrange a good rain this week.

We’re past the halfway point in our summer CSA session (already?!), and we are in absolute PEAK tomato season. This past weekend’s markets were a dazzling display of reds, oranges, and golds. We even rolled out a new DHF mascot for the occasion As with all summers, we’re up to our eyeballs in tomato harvests, re-arranging our tomato ripening room, packing tomatoes, hauling tomatoes, and getting tomatoes to their final destination (your plate, your sandwich, your belly, etc).

You might notice in the bottom middle photo of Farmer John with flats of tomatoes that….. many of those tomatoes still look awfully green! And you’re right! Over the years, we’ve dialed in a reliable recipe for a perfect tomato [nearly] every time, and in those final stages, harvesting at the right moment matters.

We harvest our tomatoes when they are just beginning to show their first blush of color, a sign that the ripening process is officially underway. From there, they move into our temperature-controlled “TOMATO ROOM,” which is kept at the ideal temperature for ripening. Tomatoes ripen best at around 75°F, while temperatures above 85°F can slow or even halt the process.

By bringing mature tomatoes inside once ripening has begun, we can protect them from pests, harsh weather, and the other misfortunes that sometimes await them in the field. In the tomato room, they continue ripening just as they would on the vine, only in a safer, more controlled environment with far fewer casualties along the way. There, they’re able to reach their best color, texture, and flavor before making their way to you :-)

Of course, every tomato ripens at its own pace, so a few times each week, our crew carefully sorts through the flats to find the ones that are just right. When you’re holding one of those tomatoes, know that it has been grown, harvested, ripened, sorted, packed, and delivered with an incredible amount of care by our farm team, all within just a handful of miles from where you’re holding it. That’s a far cry from the cross-country journey many commercial tomatoes take, and you can truly taste the difference!

OF COURSE we’re going all in on tomato recipes this week. Local food extraordinaire Everyday Alchemy recently sent out a newsletter extolling the virtues of a good Sofrito, complete with a recipe to embolden you toward new creative heights in your own kitchen. Chef Julia LeRoy writes, “You can use it as a veggie side, a filling for tacos or savory pastries, blend it into a sauce, or use it as a topping on a flatbread or pizza. It can also be a base for soup, rice or pasta dishes. Honestly, the options actually are endless here.” It is exactly the kind of loose, adaptable recipe that can turn a pile of peak-season produce into the beginning of several very good meals.

From local-cuisine royalty Alice Waters, try this Ratatouille, a slow-cooked celebration of summer vegetables that is just as delicious served warm from the pot as it is chilled the next day. For something that looks impressive without requiring an entire afternoon in the kitchen, this Sungold and Heirloom Tomato Tart layers juicy tomatoes over a crisp, savory crust for a dish that feels equally at home at brunch, dinner, or sliced up for a picnic.

And finally, the heat wave we’re in (or we can just call it Georgia Summer)… calls for Gazpacho, cool, bright, and quintessentially summer, to help get you through. If you’re looking for something more simple, this Corn Salad with Tomatoes, Feta, and Mint comes together quickly. Sweet corn, ripe tomatoes, salty cheese, and cooling herbs come together in a side dish that might just be your favorite thing on the plate ;-)))

🍅🍅🍅,
Diamond Hill Farmers

we’re living in abundance!

join our CSA