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Tennessee & Alabama CSA

News July 13, 2020

Good afternoon to our farm friends!

This past week we managed to dodge any heavy downpours while making our deliveries, and thankfully we were spared from more bad storms in our area of Lincoln County.  So, we are thankful. There are always a few “hitches” it seems, but I guess that’s just the way things go and we try to just take everything as it comes as much as we can.

We hope everyone is staying well. We are trying to stay well here and doing what the CDC suggests.

Besides working with our farmers to bring you some delicious food over the summer, we are constantly mowing fields here, or at least it feels that way anyway. Most likely that’s how you feel about now with your own yards.

If you have a garden at your house, how is it coming along? I hope it is bringing in a variety of good food for you and that you are enjoying seeing it progress.  Growing things gives you a first hand look at how amazing nature is.

I don’t have a lot of news for you this week, except for the good news that tomatoes are beginning to be harvested now which has been something we have been looking forward to for awhile now.  Tomato Lover’s shares had tomatoes last week and they looked so good!  There were a variety of different types of cherry tomatoes, along with Heirloom tomatoes.  We hope everyone enjoyed them! It’s time for a few bacon and tomato sandwiches on these hot summer days!

I’m sending a recipe your way using those delicious home grown tomatoes that I think you will enjoy,

Provencal Tomatoes:


4-6 ripe tomatoes, about 3 ” in diameter, 1.5 Cups of fresh white bread crumbs (no crusts), 1/4 Cup minced scallions (green & white parts, 1/4 Cups minced fresh basil leaves, 2 T. EACH of minced flat leaf parsley & minced cloves of garlic, 1/2 tsp. of minced fresh thyme leaves, 1/2 Cup shredded Gruyere Cheese, a good Olive Oil, Kosher salt, fresh ground black pepper.

Preheat Oven to 400 degrees.

Directions: Cut the cores from tomatoes, remove as little tomato flesh as possible.  Cut in half crosswise and with your fingers remove the seeds and the juice.  Place tomato halves in a baking dish.

In a bowl, combine the bread crumbs, scallions, parsley, basil, garlic, thyme and 1 tsp. salt.  Sprinkle the tomato halves generously with salt and pepper.  With your hands, fill the tomato cavities and cove the tops of the tomatoes with the bread crumb mixture.  Bake the tomatoes for 15 minutes or so, or until tender.  Sprinkle with the cheese, drizzle with the olive oil and bake for another minute or two.   Serve hot or at room temperature.  You can prepare the tomatoes and filling then refrigerate them.  Bake just before serving.   Courtesy of Ina Garten

What’s in the box this week?  Redskin potatoes, Sweet Corn, Tomatoes, Cucumbers, Onion, Summer Squash, and Zucchini.   (Some but not all of the above will be in your shares this week)

We hope you enjoyed the Banana peppers that were in your shares last week.  If you haven’t pickled banana peppers, give it a try!  It’s easy to do and they go great with beans of any kind and they also go well with a barbecue sandwich.

Have a great week, get out in the kitchen and cook!  Make it a family thing – get everyone involved!

Until next week,


Home Grown Tomatoes coming your way!

Home Grown Tomatoes coming your way!