This summer, like no other, has seen weather and climate become front and centre of the public consciousness. It seems like every conversation I have had in the last month has started with the question: “How is the farm going with this weather”.
The answer at the moment is: not very good. We’ve done this for six years now and I’ve never seen it this dry, hot and windy. We are super lucky that we have access to mains water, and that we have an exemption on level 2 water restrictions (we are operating at level 1 restrictions). But even so, it’s hard to overstate the impossibility of hydrating a dehydrated soil profile.
We have a generation of crops that planted in November and December that have simply stalled in their growth, and many of those that have got up the struggle for survival against the winds, dust storms, smoke and radiant heat.
While we’ve got some real highlights this season, with the cherry tomatoes and carrots going off, there’s a lot of shabby-looking veg in our gardens. Because we value our customer support and loyalty, we will be supplementing our crops boxes with some additional organic produce supplied from other growers, rather than packing a sub-par box. We appreciate your patience over the coming months.
We’re confident that things will improve, hopefully with rain (there is rainfall predicted soon) but if not when the temperatures drop, and the days start shortening in autumn. But if we can find a positive in all of this, its that our community is really starting to understand the vital link between our climate and our food security.
Green Connect Farm Manager
Cherry tomatoes make a great snack and especially when they are straight from the vine and in season.
But did you know that tomatoes are actually better eaten cooked than raw?
When heating up tomatoes they increase their levels of lycopene, which is an antioxidant that may reduce the risk of cancer, protect cells and reduce the risk of heart decease? 1
Sundried cherry tomatoes.
Cherry Tomatoes, cut in half
Fresh herbs, such as thyme or oregano.
Cut the tomatoes in half and spread out spaciously on a silicon mat or baking sheet on a large oven tray. Slice the garlic and add to the tray. Sprinkle with fresh herbs, a drizzle of olive oil and salt and pepper. Place in the middle of your oven, on 50C for about 20-24hours.
Store in an airtight container or in a jar with olive oil, for 7-10days.
Roast Tomato Sauce.
2 cups cherry tomatoes
1 tbsp olive oil
2 tsp balsamic vinegar
1tbsp Fresh or 2 tsp dried oregano
2 cloves of garlic, crushed
salt and pepper
Coat tomatoes in olive oil, balsamic vinegar, oregano, crushed garlic, salt and pepper and add to a large oven tray, cook for 30min on 180C or until the tomatoes are blistering and bursting with juice.
When they are done, simply mash up with a fork or blitz in a blender if you prefer it smooth.
Stir into your favourite kind of pasta with a generous heap of parmesan on top.