The farm stand is located beneath the tent at Small Fry Farm. The cooler is currently loaded with squash, tomatoes, onions, cut flowers, jams, pickles, relish, syrup, eggs, and milk.
The onions are superb. Knock off the dirt as this keeps them fresh longer when you are ready to eat them. Yellow squash is best when it is small to medium in size. We love it cooked in a cast iron skillet with onions and butter, however our kids prefer it in a casserole with lots of cheese and crackers.
We grow two types of tomatoes - a sauce tomatoes for canning our own red sauce and slicing tomatoes that are just the perfect acidity for the best tomato sandwiches and caprese salads. Try a tomato sandwich with fresh basil, onion, mayo, lettuce, tomato, olive oil, and sea salt on a bakery bread. You won’t be disappointed. It’s what summer tastes like.
Don’t be afraid to try the wicked pickles or wicked green tomatoes. Yes, they have spice but for those of you who want to visit flavor town, pick up a jar. You will definitely be addicted.
We are about to harvest one of our favorite vegetables for Fall - the candy roaster. Look for the big orange and pink giant banana looking squash. I will place some recipes out for you to try too.