Photos from Truckload Farm and Orchard's post

My veggies as part of a photo shoot at Kitchen Sink yesterday!

Johnny's Selected Seeds

Can I include tomatoes and cucumbers?

Thank you cousin, Chef Shari Robins for sharing this great recipe with us! I always at least double this as I have so many veggies to use up and it cooks down a lot. Freezes amazingly well. Use as a pasta sauce, an omelette filling, a side dish or run it through your food processor and serve with crackers or toasted baguette slices as a dip. So versatile, so delicious and easy! Truck Load Farm's Roasted Ratatouille Makes four. Ingredients 10 oz onion cut into 1/4-inch-thick half-moons 14 oz red bell peppers peeled (as much as possible with a vegetable peeler; serrated works best), cored, and cut into 1/4-inchwide strips 1 lb eggplant peeled if desired and sliced crosswise 1/2-inch thick, slices then cut in halves or quarters, depending on size 1 lb zucchini trimmed and cut into 1/4-inch-thick rounds 15 whole cloves garlic, peeled 1/2 cup plus 2 Tbs. extra-virgin olive oil; more as needed 1 tsp. chopped fresh rosemary or thyme Kosher salt 1 1/2 lbs ripe tomatoes cored, and cut into 1/2-inch chunks 1/4 cup thinly sliced fresh basil Directions Position racks in the top and bottom thirds of the oven and heat the oven to 400°F. Line two large rimmed baking sheets (12x16-inch sheet pans are a good size) with foil and top with a sheet of parchment. In a large bowl, toss the onions, peppers, eggplant, zucchini, garlic, olive oil, rosemary, and 1-1/2 tsp. kosher salt. Spread the vegetables evenly over both sheets. Don’t spread the vegetables too thin or they may burn (they shrink a lot as they cook). Roast, stirring the vegetables a few times and swapping the positions of the pans once, until the vegetables are slightly collapsed or shriveled, starting to brown, and very tender, about 45 minutes. If the vegetables look like they may burn, turn down the heat or pile them closer together. If they look dry, drizzle on a little olive oil. Divide the tomatoes between the two pans and continue to roast until the tomatoes soften and shrink and the other vegetables are well-browned, another 30 to 50 minutes. Scrape all the vegetables and any juices into a serving bowl. Toss with the basil, taste for seasoning, and serve warm. Nutritional Info nutrition information (per serving): Size : based on four servings; Calories (kcal): 430; Fat (g): fat g 35; Fat Calories (kcal): 310; Saturated Fat (g): sat fat g 5; Protein (g): protein g 6; Monounsaturated Fat (g): 25; Carbohydrates (g): carbs g 29; Polyunsaturated Fat (g): 4; Sodium (mg): sodium mg 450; Cholesterol (mg): cholesterol mg 0; Fiber (g): fiber g 10;

Photos from Truckload Farm and Orchard's post

Amazing winter squashes getting ready! Interesting comparison of a traditional seed kale and an heirloom kale and what the bugs do to each. And a great farm dog, Bentley, that's had a very busy morning!

Photos from Truckload Farm and Orchard's post

Peach harvest at Truckload Farm!

Photos from Truckload Farm and Orchard's post

I am inundated with the good fortune of an amazing crop! I want to share it with you. Please feel free to contact me to come pick up some zucchini, cucumbers, kale, or basil. If you feel funny taking it from me make a donation to Miles of Hope Breast Cancer Foundation. Sorry I only deliver to Kitchen Sink Food & Drink in Beacon for use in the restaurant!

Timeline Photos

Sunset on the farm after the storm.

Photos from Truckload Farm and Orchard's post

Just this beautiful and peaceful morning in the garden. Picked 30 lbs zucchini and saw so much more. Ghost variety (white skin) cucumbers, lots of eggplants (purple flowers), watermelons, spaghetti squashes, and a lot of very very busy bees!

Timeline Photos

So much is happening at the farm! These are some really lovely tomatoes called Indigo Rose. They were started with an organic tomato seed from Johnny's Seeds. They are the darkest tomato bred so far, exceptionally high in anthocyanin. Anthocyanins are powerful anti-oxidants. In the early stages of fruit development, Indigo Rose develops a dark purple pigment in its skin where exposed to direct sunlight. Green when unripe, purple-red when ripe, the 1-2 oz., cocktail-sized tomatoes have good flavor with 'plummy' overtones. While these, and all tomatoes, have many health benefits I decided to try growing these because I thought they would look (and taste) amazing as part of a tomato salad at Kitchen Sink Food & Drink in Beacon! Can't wait until they are ripe and we get to taste them!

Bros n bros. gen 5 + 6. #arnoff #arnoffbros #arnofftwins

Miles and Pops #miles #milesarnoff #twins

Training. #arnoff #arnofftwins #mover #movingman

Thanks @HudsonValleySeedLibrary for these amazing New York Improved eggplants and lovely heirloom tomatoes! A recent delivery to @kitchensinkny. #endofsummer #amazingharvest #hudsonvalleyseedlibrary #beaconny #hudsonvalley #farmtotable #farmerslife

Biggie meeting his baby cousin @captaincookthegolden #cook #biggie #puppy #puppiesofinstagram #dog #dogsofinstagram

Great day with grandma and grandpa at the farm. Couldn't do it without you guys @lisaarnoff

Sometimes you just have to stop and smell the roses... #arnofftwins #milesarnoff

I love to float on the raft!!

Are you coming into the pool? C'mon let's swim!!

Helped out @befedagain today with one of her projects. She is so talented. And did a pretty good job coaching me. #USA #flag #paintedbarn #pleasentvalley #farmhouse #barn #1700s #befedagain