Week thirteen summary

Above: heirloom tomatoes on the vine. See more photos on Flickr.

Yesterday morning was a beautiful, cool morning at the farm, which made vegetable picking lovely. Here's what we got from the farm stand:

• Four red, crinkly bell peppers
• Choose two: basil, parsley—two bunches of basil
• Four eggplant
• One pound beets
• Five pounds slicing tomatoes
• Two pounds cherry tomatoes
• Twelve pounds heirloom tomatoes
• Two bulbs garlic
• Three pounds potatoes
• Two pounds onions

And from the pick-your-own fields:

• One pint husk cherries (more on these later)
• A variety of specialty basils
• Three quarts okra
• One quart cherry tomatoes, mixed varieties
• One quart + one pint raspberries and blackberries
• Ten hot peppers

For those playing along at home: we got over nineteen pounds of tomatoes this week. So far we've made a pasta sauce out of roasted cherry tomatoes, and five and a half pints of salsa. (And also a batch of pesto cubes, frozen raspberries, mashed raspberries with lime basil for yogurt, frozen string beans, mashed potatoes, and frozen diced potatoes for use in hash browns—but that's tomato-irrelevant.) And we managed to clean up after ourselves in the kitchen, too.