I am a pretty low maintenance kinda gal, so my method is to dump whatever I happen to have at the time. 

I wash my tomatoes, generally the split or damaged ones.  Then I core them and cut out any bad spots.  I tear them in half and place them on a jelly roll pan (you could also use a 13 x 9 pan).  Then, I pile on anything else I have around, onions and garlic (of course!), peppers, eggplant, celery, etc.  A little salt and pepper and then sprinkle on some olive oil.  Place in the oven for about 20-30 minutes at 350. 

Once that is done, throw in some fresh herbs.  Then, you have two options.  Dump it all into a food processor or blender, or put it in a stockpot.  I put mine in a stockpot and let it simmer on an extremely low heat to let the herbs blend in.  Then, I use a handheld blender to mix it all up in the stockpot.   You can make it as chunky or smooth as you like.  Since I don't skin my tomatoes, I blend it pretty well so all the skins will get chopped up.  Then you can either can it, or pour the cooled sauce into freezer bags and freeze it.

Now, if you are thinking that this recipe looks great, but you really would rather not make your kitchen into a sauna when it's already 90 degrees outside, don't worry.  Wash your tomatoes and place them whole into a freezer bag.  Pull them out when the weatherman announces our next blizzard and you'll have plenty to do to keep you occupied AND well fed!

The Rohrbaughs are good friends of ours, and we purchase our beef from them. The beef is 100% grass finished, and the cattle are never subjected to unnecessary medications or hormones. Pawnee Pride is very similar to Joel Salatin's Polyface Farms, and the Rohrbaughs have hosted Joel in their home.

Pawnee Pride is located in Pawnee County, about 2 hours south of Metro Omaha. If you'd like to make reservations and get directions, contact Paul at pawneepridemeats@windstream.net.

The first modern air conditioner was invented in 1902. In the pre-AC days, temperature control meant planting trees to shade the house, plenty of windows to create cross-breezes and cold baths. Well, not much has changed.

Today's high temperature is 97F. We've been experiencing a long stretch of hot and humid weather, and this has made life difficult on the farm. Morning temps in the kitchen are usually 80F, and the nights haven't been providing much relief. We have a couple of portable or window air conditioning units to help us sleep, but the heat is still a major factor in our daily lives.

Farming is a lifestyle, and it can mean that you make sacrifices. Heck, it's a completely different life altogether. In my city life, I left my air conditioned house, hopped into my air conditioned car and drove 15 minutes to my air conditioned office. Now, I drive 22 miles one way while my family sweats out their day. I plan my nights and weekends around weeds, fallen trees, hungry pigs, fences, escaping dogs and, right now, sweating and showering.

If you are considering farming, sleep with the windows open tonight. We can talk in the morning.

-Brian

Check it out!

and here is the after:

Impressive, huh?

We ask our CSA members to give some of their time to help us work throughout the season.  The last Saturday of every month we set aside the morning for volunteer time.  This month, we were so overwhelmed with weeds, we decided to open it up to anyone who wanted to come.  We put the call out for Crop Mob 2010 and ended up with a delightful and dedicated group of people who were rockstar weeders!  In the four hours we worked, we got 14 rows weeded!  It would take my poor little hands a week to get all that done.  But aside from the amazing work we got done, it was also a great opportunity to make new friends and experience farm life first-hand. I think our volunteers had fun and we are so very appreciative for what they have done for us.  Thank you, rockstars!

This is huge for us!  Last year, we lost our tomatoes to late season blight.  It was a major setback for us and expecially hard since we are such tomatoes lovers.  I never would have imagined that losing tomatoes would make me question myself so much.  But as I was pulling those vines out last year, I was asking myself if I was truly cut out for this kind of life. Maybe I would be better off in the city with a small garden in the backyard, I thought.

I have checked this years tomato plants every day since starting them in February; examining each and every one to check for signs of disease.  So when I saw this little guy, I had to have him!  As you can see from the picture, he's still a little green on top, but I couldn't resist.  And the flavor?  Words just can't describe...

Beautifully, after I took my first bite, 'Here Comes the Sun' played on my ipod.  So fitting.

Maybe I'm meant to do this after all.

~Kelly

This morning, they got a delicious breakfast and have made themselves right at home.  I think they've decided to stay.

A huge thank you to Mary Ann and her son for delivering them to us safe and sound.  We are thrilled to finally begin this phase of our journey.

~Kelly

Joel Salatin was one of the inspirational forces in our choice to start farming. He bolstered my confidence when I needed it and still provides me with mental support. I call Joel "the voice of the rebel farmer." You may have seen him in Food, Inc. We are fortunate to have his influence in the modern food movement.

A couple of his books that I recommend are:

You Can Farm: The Entrepreneur's Guide to Start & Succeed in a Farming Enterprise

Everything I Want To Do Is Illegal: War Stories From the Local Food Front