If you’re anything like me, you have been waiting and waiting this year for the arrival of plentiful red tomatoes. I love to have canned tomatoes on hand, my family eats salsa like it’s a main course, and let’s not forget tomato sauce. Therefore, I’m happy to let you know that it is finally time! After weeks and weeks of fields laden with green tomatoes, the tides have finally turned. And because they took their sweet time ripening, they are huge and beautiful. The u-pick fields are open and, of course, we have plenty of tomatoes for sale in the produce tent as well.
Tomatoes are not the only exciting development happening around here though. The arrival of September means the start of u-pick apple tours! This year we are offering apple tours from Wednesday through Sunday, every week. And here is a tip for our newsletter followers: if you are local and want to experience picking apples, coming on Wednesday or Thursday is the best way to avoid a line-up and you get the advantage of being the first to pick from the trees.
Take a tour through the orchard and pick your own apples! More Details Here
Even though September is upon us, I am not quite willing to let go of summer yet. That is why I had to share my “Summer in a Pan,” sheet-pan supper with you this week. Using 100% locally grown (mostly from our own soil) ingredients, this quick and simple supper is bursting with the colours and flavors of summer. If you are ready to embrace fall, however, by substituting beets for the potatoes and squash for the zucchini you can easily turn this recipe into “Autumn in a Pan.” Play around with the ingredients and let me know what you come up with!
Happy canning and cooking,
Rachel Davison, for the family
Enjoy all the flavours of summer in Rachel's latest recipe video!
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