Farmers, our long national nightmare is over: after months of watering day and night, watching the tomatoes torture us with their stubborn greenness, imagining they would never ripen (ok maybe this was just me)… it is finally tomato time. Real tomato time, not silly little cherry tomato time.
After taking their sweet time through June and the first half of July, the tomatoes now can’t seem to stay on the vine. We went from zero tomatoes on July 20th to more than 20 pounds on July 30. And wouldn’t you know, they’re just delicious? I’m just starting to explore what to do with my bounty – luckily, the New York Times anticipated our dilemma and put out this series of summer-tomato recipes. I’m making the tomato stracciatella tonight!
It wasn’t all tomatoes, of course. Here’s a rundown of Prospect Farm’s harvests over the last two weeks:
July 20 & 23
- cherry tomotoes: 21.4 lbs
- tomatoes: 2.25 lbs
- cucumbers: 2.6 lbs
- zucchini: 10.7 lbs
- fennel (with fronds): 0.5 lbs
- greens (broccoli greens and kale): 0.25 lb
July 27 & 30
- cherry tomatoes: 19 lbs
- tomatoes: 37.5 lbs
- zucchini: 4 lbs
- herbs: 0.06 lb (1 oz)
- chard: 0.06 lb (1 oz)
On July 23rd we also sold a little of our harvest to neighborhood restaurants like the Brooklyn Commune and Crossroads Cafe:
- cherry tomatoes: 1.5 lbs
- zucchini: 4 lbs
Weekly harvest totals:
Week 3: 43.2 lbs
Week 4: 60.6 lbs (WOW!)
Other exciting developments: We have planted eggplant, a gift from a kind friend of the Farm. And the peppers have finally started to grow in!
Prospect Farm 