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WEEK 40 | 10/20-10/23
Adjustments & additions deadline is Saturdays at 11PM.
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The very very very real end of our veronas and sungolds.

Asian pears from Oriana's Orchard
Concord grapes from Carandale Farm

Honeycrisp apples & Bosc pears from Mick Klug

Chard from our farm

Kale from our farm
Lettuce mix from our farm
Magenta lettuce from our farm

Truchas lettuce from our farm

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

Red & yellow onions from Springdale
Red & gold potatoes from Springdale
Red daikon from Lovefood
Russet potatoes from Hidden Spring via Fifth Season
Shallots from farmer Levi via Fifth Season

Habaneros (super spicy + sweet) from Driftless
Hot banana peppers (moderately spicy) from Driftless
Lemon drops (super spicy + citrus) from Driftless
Shishitos (last of them) from Lovefood
Super sweet peppers from our farm

Acorn & butternut squash from Springdale
Spaghetti squash from farmer Jonas Schmucker via Fifth Season
Apprentice pumpkins from Smits
Pie pumpkins from Smits
Pumpkemons from Smits

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


Beef bones from Murph's Meats
Beef & pork snack sticks from Murph's Meats
Cherry farm-to-pie kits from Klug / Ready to roll
Ginger sarsaparilla kombucha from Arize
Hot Mirchi spice from Spice Mode
Organic butterkase from McCluskey Bros.
Peanut butter from NutMeg's
Pecans from Three Sisters
Spinach & artichoke dip mix from River Valley Ranch
Tricolor papardelle from Dalla Terra

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

Aronia berries (frozen) from Bellbrook
Blueberries (frozen) from Joe's
Coffee from Gaslight
Eggs from Finn's

Ground beef (whole cow, 100% grass-fed) from McCluskey
Hickory smoked bacon from Jake's
Mushrooms (crimini & portabella) from River Valley Ranch

Rolled oats & popcorn from Brian Severson
Sour cream & yogurt (plain, blueberry, vanilla, strawberry) from Deerland
Sourdough from pHlour

Tamales (frozen; portabella & southwest) from River Valley Ranch

carbon emmissions from energy use in buildings - 17.5%

Hi there! Here to interrupt your scheduled programming with a big loving reminder that energy use in residential and commercial buildings makes for about 17.5% of all carbon emissions! WHOA, right? Want to not be a part of that problem? It just takes 2 minutes to sign up for clean, local power.

Want to learn more? The webinar we did with Arcadia is now streaming for your educational pleasure! Our promotion with Arcadia where they just literally credit you $100 to your freakin' electric bill and $100 to your Tomato Mountain account ends in 7 days. It literally just takes two minutes to sign up. You can cancel if for some reason you don't like helping the earth later on or are moving elsewhere. You'll save up to 10% on your energy bill over the course of a year once your farm starts generating solar. And all you need is an energy bill! Home owners and renters alike can participate.


Okay, back to veggies. It's been such a warm fall we can hardly believe it's actually October - hopefully this doesn't mean too cold of a winter ahead, but that's what the word on the mean streets of rural Wisconsin is. We're soaking it up with our favorite part of the year, where all the fall and winter veggies are on our plate at the same times as our late summer bounties. Speaking of, gosh, this chard is gorgeous and some of the best we've had in years. Hoping to harvest a bunch of carrots for everyone, but it's still a bit too wet! Looking like next week or so.

We've got some fun treats in this week - the best leeks you'll ever have, more Hakurei turnips (seriously, you need to try them, they're not what you think - they're like the radishes of turnips), some green cabbage in from Driftless and more of those ridiculously delicious blue potatoes. This might be the last week for herbs, so load yourself up! They'll be available until the frost. It's so easy to dry out your own herbs for teas and spices, you can just leave them out - make sure all the leaves are spread out, or hang them upside-down.

Meanwhile, we're going to take a break from cheese curds this week because it's a bit of a drive for Farmer John if we haven't ordered a ton - switching to a new method where we will freshly freeze them (John does this plenty and they last really well), and then let them defrost on the way over to you. They should last almost a week from the time they get to your box, but, you might have noticed they're best right away. Don't worry, we'll have some more for you next week or the week after.

For the love of planet earth, please be the change / be done waiting / switch to clean energy, we promise it takes like 2 minutes,
Tomato Mtn




Forget what you think you know about turnips. Hakurei aka Tokyo turnips are sweet, crisp, and delicately fruity and are pretty much begging to be bitten into the moment they're pulled from the ground (but we recommend a rinse if you're not looking to get dirt between your teeth). In addition to their tasty demeanor, they're also loaded with Vitamin C + E + B6, folic acid, fiber, and potassium. How to cook them, you say?

+ Slice them into thin disks for a quick, delicious addition to your salad

+ Quick pickle them in a combination of 1 tsp salt, 1 tsp sugar, 1/2 cup rice vinegar, 3 slices of ginger, and a friendly sprinkle of Hot Mirchi spice blend 

+ Roast them for 15 minutes at 425 degrees on a parchment-lined baking sheet in a simple yet astoundingly delicious combo of equal parts white miso paste and sunflower oil (plus a few cracks of black pepper)



pumpkemons from Smits

Good gosh those boxes are getting heavy--it's squash season y'all! Though these gourds sure are gorgeous, they're also downright delicious, so we're sharing some recipe suggestions to make sure your whole house smells like Fall. Whatever you do with these squashes, just don't forget to roast the seeds of each and every one of them! The best part about squash is how versatile it is - you can make all sorts of things with roasted squash guts. Here's a few thoughts -

Not as meaty as their friends but great to use as an edible bowl for winter soups and individual dips! Or just admire them because they are so dang cute!
acorn & apprentice pumpkins

Grate some parmesan and chop up some tender Smits farm herbs for this crispy herb-roasted recipe. Or get your maple syrup drizzle on in a classic maple-roasted banger. Lookin' for a main dish instead of a side? Say hello to apple and sausage stuffed squash. Oh yeah, baby. 

Those cute little apprentice pumpkins are just begging to be stuffed with bread and cheese. Make some pumpkin chili, heck, make pumpkin nachos! Wanna get sweet? Once you make yourself a pumpkin puree and load up on maple sugar, you're ready to bang out some cookies, bread, and, of course, pie
spaghetti squash

Oh, you need a soup to fill your pumpkemon? How about this one. Or make this jaw-dropping tart. And if all this roastyness is feeling a little too heavy in the belly, you can always make a salad.

This is the kind of squash that is all stringy like spaghetti. Did you know there was a pasta shortage in WWII and folks were encouraged to grow this in their victory gardens? Roast and use as a substitute for pasta in any of your favorite pasta dishes. We like it very simple - roasted, then covered in olive oil, salt, pepper, and shaved cheese. The butterkase available for your box swaps would be perfect for this!

You can use that roasted, pureed squash as the base for just about anything savory you can think of - pancakes, pasta sauces, soups,  sweet breads - it freezes super well and will last for ages if you freeze it with a vacuum sealer. It also lasts for ages on your countertop!!!!! Hard to go wrong here.



We're all trying to get outside as much as possible before the weather gets too cold, and that means packing snacks that will keep us going. These granola bars only call for 5 ingredients (but you can add as many as you'd like), and are tasty passengers to keep you fueled up throughout the day. 

1 heaping cup of dates, pitted
1/4 cup maple syrup
1/4 cup nut butter
1 cup roasted pecans, chopped
1 1/2 cup Severson oats
(option to add chocolate chips, coconut flakes, dried fruit, rainbow sprinkles...whatever tickles your tastebuds)

Toast your oats at 350 degrees for about 15 minutes while you pulse your dates in a food processor until they form a dough-like consistency. Add dates to a bowl with oats and nuts (and whatever other goodies you've chosen to add). 

Warm maple syrup and nut butter together in a saucepan over low heat, then pour over the rest of your ingredients. Add a sprinkle of salt, then mix everything until combined.

Press your granola mix firmly into a parchment-lined 8x8 pan and, using the bottom of a cup to press down over the top, compact everything into an even layer. Cover with beeswax wrap, then pop into the freezer for 15 minutes to firm up before slicing into the bar size of your choice. Bars can be kept at room temp but will store even longer in the freezer (if you can make it through the day without eating them all!). 



We've got a new box buddy: meet Murph's Meats! These folks are bringing the goods from Gays Mills, WI and their wares are a big hit at the local farmers' market.

Get stoked to enjoy their snappy beef+pork snack sticks and their roasted beef bones. The sticks come three-in-a-bag and are perfectly spiced and ready for on-the-go chomping - they are undeniably incredibly good. The beef bones are wrapped in cartilage if you wanna give your best dog friend a treat (just make sure to take the bones away after a while if you've got a big dog that could swallow the thing whole- once they reach the cartilage so they don't crunch through). Confession, it's soup season, and we figured we'd make a bone broth out of it. It was cheap, good for us, and good for our pups too.


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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