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WEEK 39 | 10/13-10/16
Adjustments & additions deadline is Saturdays at 11PM.
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Mostly probably for real this time, summer's last kiss! We're making a mix as the plants have been a bit unpredictable. Expect some or a mix of sungolds, veronas, bolsenos from our farm, and a few plum tomatoes from Klug.


Asian pears from Oriana's Orchard
Bosc pears from Mick Klug
Concord grapes from Carandale Farm
Macintosh apples from Seedling


A little bit of chard and kale from our farm
Lettuce mix from our farm
Magenta lettuce heads from our farm


Blue potatoes from Driftless
Eggplant from Driftless
Chioggia beets from Driftless
Red & gold beets from farmer Levi via Fifth Season
Hakurei turnips (topped) from our farm
Red cabbage from Driftless

Red & yellow onions from Springdale
Red & gold potatoes from Springdale
Shallots from farmer Levi via Fifth Season


Cayennes (spicy) from Lovefood
Habaneros (super spicy + sweet) from Lovefood
Lemon drops (super spicy + citrus) from Driftless
Poblanos (mild) from Wild Coyote
Shishitos from Lovefood (1 in 10 are super spicy)
Super sweet peppers from our farm & Wild Coyote


Acorn & butternut squash from Springdale
Apprentice pumpkins from Smits
Pie pumpkins from Smits
Pumpkemons from Smits


Bunched basil, chives, flat parsley, lemon verbena, lemongrass, mint & oregano from Smits



2 year sharp cheddar from Hook's
Bang Bang hot sauce from Co-op Sauce
Sopressata salami from Underground Meats
Organic maple syrup from McCluskey Bros.
Garlic radiatori from Dalla Terra
Beeswax wrap from Chicago Honey Co-op
Organic buckwheat flour from Severson 
Dark chocolate from Tuanis

Can't get enough? The above products are available in our storefront.



Aronia berries (frozen) from Bellbrook
Blueberries (frozen) from Joe's
Cheese curds (plain, garlic & jalapeno) from Farmer John

Coffee from Gaslight
Eggs from Finn's

Ground beef from McCluskey
Mushrooms (crimini & portabella) from River Valley Ranch
Rolled oats from Brian Severson
Popcorn from Brian Severson
Sour cream from Deerland
Sourdough from pHlour

Tamales (frozen, portabella & southwest) from River Valley Ranch
Yogurt (plain, blueberry, vanilla, strawberry) from Deerland

harvesting your Hakureis

Wow, what a week! Just when we think everything is running super smoothly is generally when something goes a little off-kilter, or, plants don't always grow just like we expect them, too. There's always a plus to a minus, right? Luckily, we always find ways to learn from the whole thing, and it makes us feel a bit more in tune with the earth, too. Funny to think that back in the old days, farm programs had you pay in the beginning of the year, and then you got what you got. We think that's a bit extreme in the world we live in today, and, frankly, we love that we can offer you the kind of service we do, and we just appreciate your chill so much when these sorts of things happen. It really reminds us that people care about the earth!

Speaking about caring about the earth, you might have noticed a little postcard from Arcadia in your box this week. Just a reminder that the promotion they've extended to you all ends on October 21st of this year. Did you know that residential and commercial energy contributes to about 17% of carbon emissions, and there's actually something you can do about it? Whether you're a home owner or you rent, due to new legislation this year, you can now switch your energy source to clean local power, at no added cost to you. You'll actually save 10% once your farm starts generating solar. Not into saving the earth, not sure how long you'll be at your place? No problem. All you need is an energy bill, Arcadia does the work for you. Just takes a few minutes to sign up. And then they'll give you a $100 credit toward your energy bill, and $100 towards your Tomato Mountain account. So cool! Take advantage of it. Want someone to walk you through the process? Call this number, or, Chris said you could call him, too. We should have the webinar edited and up for you next week so you can dig in a bit deeper should you like!

Back to produce. Oh my goodness, the Asian pears are so good this year. The trees didn't bear fruit this year and it's almost as if they stored all their goodness up just for this fall. They're perfectly sweet and crunchy and juicy. Meanwhile, we've got gorgeous Hakureis coming in from the farm we can't wait for you to try. They are also perfectly sweet and crunchy and juicy! It's been a few years since we've had enough to share with everyone. Meanwhile, our carrots have arrived! They're also, well, you know, super sweet and crunchy. We know some of you were able to try the carrots from Lovefood with the tops the last few weeks (for those of you that missed it, we recommend them raw or braised or roasted or really however you like to eat your veggies). They are not completely topped, so don't expect them to keep for months - go ahead and eat them all up in the next few weeks.

Tomato Mtn




The leaves are a-changin' and it's prime time to get out and see the trees kiss us with a passionate goodbye before their winter dormancy. Whether you're taking a day trip or an overnight camping trip, the goodies in your box will make perfect companions to summer's fiery farewell, and we've got lots of ideas to share. 

+ Breakfast tacos! Fuel up on them before a day trip or pack the necessities for a luxurious camping breakfast. Scramble eggs, crisp up some bacon, roast poblanos + onions, chop up some tomatoes, grate some cheese, and dash on some hot sauce. Everything should keep well through the way, and everyone can build their own tacos, which means everyone's happy!

+ Premix your own pancake mix! Camping and pancakes are a match made in heaven. Reuse a ziploc from one of your finished off Severson flours, then fill it with: 1/2 cup each of buckwheat & whole wheat flour, 1 tsp each of baking powder & baking soda, 1 tbsp maple sugar, and a pinch of salt. Bring along 2 eggs and pack 1 1/4 cups milk + a splash of vanilla extract into a cleaned out jam jar, then mix everything together under a canopy of morning leaves. Be sure to bring plenty of maple syrup and butter of course!

+ Grab your loaf of pHlour sourdough, it's grilled cheese time. We like a nice melty friend for this sandwich--the Hook's cheddar in your box will be perfect! Get your fire cracklin' and butter up your cast iron to get this baby grilled to perfection. 

+ Feed a kid or be a kid: hotdogs and mac n cheese. Get some sear marks on these fully cooked pork hot dogs and prepare some noodles with milk+cheese. Add a few slathers of mustard and you're ready to chow down. Ok, add a salad because we all know it'll feel dang good. 

+ We've got a recipe for your new favorite veggie burgers below. You can thank us later.

+ Pepper and pesto pasta! Before leaving on your trip, whiz together some parsley, basil, shallots, oil, pecans, & parmesan. Freeze it into an ice cube tray, then pop out what you need and bring in a cleaned out soft tofu container. Super sweet peppers are great travelers, so get your pan on the grates of a raging fire and cook them down with some onions while your pasta boils. Combine peppers and pasta, toss with your defrosted pesto, and kiss the chef (you). 




Perhaps you're used to your veggie burgers drying out/falling apart/evoking memories of chewing on cardboard. We are here to tell you that you can enjoy a rich, flavorful, delicious, healthy, and satisfying vegetarian patty that can go from loose ingredients to lunch/dinner in under 15 minutes

1 1/2 cups cooked black beans
3/4 cup Severson rolled oats
1/4 cup chopped crimini mushrooms, cooked
3 tsp Sweet Chilifire, Smoky Tandoor, or Hot Mirchi spice blend
1 clove garlic, roughly chopped
1/2 cup feta, crumbled
1 tbsp shoyu
1/4 cup parsley, chopped


Combine beans, oats, garlic, seasoning, mushrooms, and shoyu in a food processor. Pulse until it begins to come together, stopping to scrape the sides down. Add a few splashes of water if it's looking too dry or a few sprinkles of oats if it gets too wet.

Scoop everything into a bowl, then add in chopped feta and parsley and mix with your hands. Let sit for 5 minutes so flavors can combine (or refrigerate/freeze so they'll be ready when you are).

Heat up some oil in your cast iron, then lay your patties in, cooking for 2-3 minutes on each side. Top with your fave fixins (we recommend ketchup, lettuce mix, giardiniera, and sliced tomatoes), then serve and try not to choke on your bites when people pat you on the back for a job well done. 




Finished with your park picnics? Done with your weekend camping extravaganzas? Still need snacks for a day at the pumpkin patch? We've got lots of food to keep you fed for at least one trip through the corn maze. All of these offerings can make it through the day without refrigeration so you can have them at-the-ready without the bulk of a cooler! 

+ Fall fruits are everything. The Asian pears are particularly amazing this year. Pears, plums, apples and grapes just need a rinse and will be ready to pop on the go. Just be sure to put the grapes in a tupperware container so you don't have grape jelly!

+ Secure your pocket knife, then make an on-the-go charcuterie board with cheese, cured meats, pecans, a lil' 3oz jar of honey from Chicago Honey Co-op, and some slices of sourdough and crackers (or some large lettuce leaves). We like to slice some peppers or radishes too. The cheese curds hold up surprisingly well without refrigeration, but hey, a cooler never hurts.

+ Make yourself a parfait and top your yogurt with some crunchy granola and bring it with you so your front seat passenger can feed it to you while you drive. Feeling feisty? Add a little blueberry juice and frozen blueberries to the mix for flavor, color, and antioxidants.

Please note that the contents of your box are subject to change based on a variety of factors. The majority of what we provide is harvested after we send this email, farming is an inexact science, and we feel strongly about the importance of sending only the best produce your way. Regardless of variety, we are sure to meet the expected value per week in each box, and will do our best to provide reasonable substitutions whenever possible.


We recycle boxes, freezer sleeves, & plastic bags

If you cannot or do not leave a cooler out for your delivery, please be sure to leave out for your delivery driver both the wax boxes your produce arrives in and any clean freezer sleeves you might receive with your items.

Boxes, freezer sleeves: are not recyclable and they may be used dozens of times. Returning your boxes and freezer sleeves enables us to provide more accessible pricing and helps the earth.

Plastic bags: please rinse, dry, and leave for your driver. We will recycle them for you at the appropriate facility.

We greatly appreciate you recycling all other items on your own.


Your delivery date is based on your address.

Your delivery date is based on your address. Deliveries happen from 10AM - 7PM on Wednesday - Friday and 7AM - 3PM on Saturdays. We will text upon arrival. If you are not home during your usual delivery time, please contact us to make additional arrangements.


Please prepare for deliveries.

If you will not be home to receive your delivery, please leave out a cooler (with an ice pack)! It protects the veggies from excess heat and freezing cold, keeps them safe from critters, and allows your driver to empty your box and return it to the farm.


Please be in touch right away with any issues. 

Questions, comments, ideas, suggestions? Please let us know. Urgent issue? Please
let us know right away. We'll do our best to address the problem immediately.


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