Just before serving, toss herbs with tomato mixture. oil and grill until lightly charred, about 2 minutes per side. Brush both sides of bread with remaining 4 Tbsp. Meanwhile, prepare grill for medium-high heat. Let sit, tossing occasionally, at least 15 minutes. Add tomatoes season with salt and pepper and toss to coat. Transfer to a medium bowl and whisk in vinegar and 2 Tbsp. Вѕ pound assorted small tomatoes (such as cherry, Sun Gold, or green), halved, quartered if largeДЎ cup (loosely packed) coarsely chopped mixed tender herbs (such as basil, parsley, small dill sprigs, and/or chives)ДЇinely chop garlic, sprinkle with a pinch of salt, then mash with the side of knife to a fine paste.

Use very ripe-even overripe-tomatoes theyвЂ™ll give up even more juice. This makes delicious summer eating very easy. Paul and Rebecca for the Fort Hill Farm Crew We hope you enjoy the farm and the produce, On the corn front, weвЂ™ve been happy with the sweet cornвЂ™s flavor after that first pick! We just have to contend with the birds that want some too. WeвЂ™re counting down the last of the beds to prep and hope to have the bulk of the planting done in the next week or so, because weвЂ™ll start digging potatoes next week, and have a whole new crop to harvest. WeвЂ™ve got fall plantings of broccoli, fennel, escarole, kale, spinach, lettuce, and salad mix going in this week. And of course, the weeds sit there laughing at us as we try to get weeding crews out to the carrots and the new blueberry planting we put in this spring.Д®ven though weвЂ™ve turned the page on July, we are nowhere near done planting. Tomato vines droop down at us waiting for us to tie them back into place. Brief showers that only yield a quarter inch of rain arenвЂ™t much help in terms of irrigation, so thereвЂ™s plenty of pipe and big guns to move, and drip tape to run. WeвЂ™ve been short staffed for the entire season now, which puts a lot of pressure on us to keep up with other tasks. ItвЂ™s been a fight to do much else beyond harvesting.

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