The Secret to Using Frozen Tomatoes (and Big News from the Farm!)

Finally, some warm weather! We're looking forward to the snow melting this week so we can get started with one of our grant funded projects this year: putting in a pollinator planting near the parking area using Vermont natives. This is a pet project of mine, something that I've been looking forward to since we landed here. Now's the time to start wildflower seeds, as many of them need a period of cold nights in order to germinate.

Over the weekend I taught a Make Your Own Herbal Bodycare class, and some attendees said they were still working through frozen tomatoes from last year's growing season! If this is you, here's a great recipe for you to try, or here's another one that's our favorite soup, subbing in two cups of defrosted tomatoes for the tomato sauce/fresh tomato. I love using frozen tomatoes because once you take them out of the freezer and defrost them a little, you can pull the skins right off, drain the liquid, and have some nice, thick tomato for your recipes with no blanching or boiling down required.

Winter is notoriously slow for us, so Seth has been working on his own projects including opening his books to handyman calls. It's helpful to have a jack of all trades around. If you need someone like him in your house, check out his new Eureka Handyman website and give him a call. I can vouch for his friendliness.

All the best,

Christine & Seth

P.S. I just updated the online store with more Taste Tester Tiny Shares, so they are no longer out of stock. If you were hoping to sign up for one, now's your chance!