March 2019 – Tony's Family Farms

What’s Available

March 8, 2019/in Notes From The Field /by Tony White

Tony Tomato
Text orders to 914-708-7705
Payments-Check, Cash, Paypal, Vemmo Email: huntwithtony@yahoo.com
If a price is missing that item is not available this week. Please note prices are subject to change

WE DON’T HAVE A DELIVERY FEE BUT REQUEST A MIN ORDER OF $100 (GRAB A FEW FRIENDS OR NEIGHBORS TO SHARE IN ON THE SAVINGS).

Save money and buy bulk fresh fruit and veggies

Local Honey sold by the quart jar $32.00 Pints $15.00

Adding Local Honey to your diet has a lot of health benefits

88 count Red Del Apples $36.00
64 count Fuji Apples $36.00
88 count Golden Delicious $49.00
Granny Smith 88 count $49.00
113 Count Gala Apples $33.00
100/113 Fuji Apples $33.00

LOCAL SPINACH 20 lbs CRATE $28.00

Asparagus 28 lbs Large $36.00

Avocados 48 Count $58.00
Avocados 60 Count US #1
Bananas 40 lbs Premium $25.00

Beans 25 lbs Fresh $29.00

Beets Red 25 lbs Loose $22.00

Belgian Endive Case $36.00
BERRIES
Blueberries 12/1 Pint $46.00

Blackberries 12/6 Ounce $39.00
Raspberries 12/6 ounce $41.00

Medium Cabbage 50# Carton $22.00
Cabbage 50# Sack $15.00
Cabbage Red 50# $22.00

Cantaloupes 15 count $28.00
Cantloupes 6 count Jumbo $28.00

Mex Carrots 50# Loose $19.00
Carrots Baby Peeled 30/1# $35.00

Carrots 48/1# Cello Bags $35.00
Carrots 24/2# Cello Bags $35.00

Cauliflower 9 Count $33.00
Cauliflower 12 Count $38.00

Celery 30 Sleeve $39.00
Celery Naked 30 count $39.00

Calif Cilantro 30 Count Bunche $14.00

Collard Greens 24 Bunches $29.00

Mexican Cucumbers 24 Count $19.00

Save money and buy with friends our discounted fresh produce

Calif. Broccoli Crowns 20 lbs $28.00
Mexican Eggplant Bushel 24 count $35.00

Lettuce
Iceberg Lettuce 24 Cello $21.00
Hydro Bibb 12 Count $24.00
Lettuce Green Leaf 24 Ct $21.00

Lettuce Romaine 24 Count $22.00

Fennel (Anise) 24 Count $38.00

Garlic 5# Peeled $22.00

Ginger Root (Loose) ask for price sold by the pound

Grapes

Grapes Red Seedless 18 lbs $32.00

Grapes White Seedless 18 lbs
Grapes White Seedless 18 lbs $45.00
Mangos 9 Count $15.00

Green Onions Iceless 48 Count $9.00
Green Onions Iced 48 Count $25.00

Fresh Herbs
Basil Fresh 1# $14.00
Baby Dill 1# $14.00
Chives Fresh 1# $14.00
Oregano Fresh 1# $14.00
Sage Fresh 1# $14.00
Rosemary 1# $14.00
Oregano 1# $14.00
Tarragon 1# $14.00
Thyme 1# $14.00

Honeydew Melon 5 Count $18.00
Onions
Onions Jumbo Yellow 50 lbs $26.00
Onions Jumbo Red 25 lbs $22.00
Colossal Onions 50 lbs $25.00
Onions White Jumbo 50 lbs $31.00

Oranges Navel
Fancy Oranges 138 Count $33.00
Fancy Oranges 113 Count (medium) $33.00
Fancy Oranges 88 Count (large) $33.00
Fancy Oranges 72 Count (large) $32.00

Fancy Minneolas 100 Count $35.00

MANGOS 9 COUNT $15.00

Parsnips 20 lbs Loose $35.00
Parsley 60 count $32.00

#2 Red Potatoes 50 lbs B Size $29.00
#1 Red Potatoes 50 lbs B Size $41.00

Wash. Yukon Gold Premium 50 lbs $36.00

Wash. Yukon Gold Potatoes 50 lbs B’s $34.00

Kale 24 Count Bunched $32.00

Leeks 12 Count Bunches $38.00

Fancy Lemons 165 Count Case $45.00
Fancy Lemons 140 Count Case $45.00
Fancy Lemons 75 Count Case $33.00
Fancy Lemons 115 Count Case $33.00

Limes 200 Count Case $30.00
Limes 175 Count Case $45.00

Pears D’Anjou 100 count $35.00

Buy produce in bulk and save

Radichio 9 Count $21.00

Radishes 14/1# Bags $19.00

Peppers Red 11 lbs $21.00
Peppers Yellow 11 lbs $21.00
Peppers Jalapeno Bushel $45.00
Peppers Jalapeno 10 lbs $22.00
Peppers Poblano Bushel $32.00

Pineapples
Pineapples 7 Del $21.00

Florida Yellow Squash Half Bushel $19.00
Mexican Zucchini Sqaush Half Bushel $19.00

Swiss Chard 12 Count $33.00

Potatoes
Idaho Potatoes 100 Count $25.00
Idaho Potatoes 90 Count $26.00
Idaho Potatoes 80 Count $31.00
Idaho Potatoes 70 Count $39.00
Idaho Potatoes 60 Count $39.00
Idaho Potatoes 50 Count $39.00

Fingerling Potatoes 20 lbs $39.00
Sweet Potatoes Bushel Small $25.00
Sweet Potatoes Bushel Jbo. $28.00
Sweet Potatoes Steakhouse $38.00
#2 Red Potatoes 50 lbs B Size $29.00
#1 Red Potatoes 50 lbs B Size $41.00

Wash. Yukon Gold Premium 50 lbs $36.00

Wash. Yukon Gold Potatoes 50 lbs B’s $34.00

Turnips Loose 25# $21.00

SALADS
80/20 Blend $25.00
Separate Salad $21.00
Slaw Mix 20 lbs $21.00
Chopped Romaine $22.00
50/50 Blend $25.00

Local Spinach 20 lb case $28

Tomatoes

Tomatoes Red 5×5 Size 20 lbs $21.00
Tomatoes Red 4×5 Size 20 lbs $25.00
Grape Tomatoes 12 Pints $19.00
Tomatoes Cherry 12 Pints $35.00

Florida Roma Tomatoes 25 lbs Medium $22.00

Orchard morels from Washington state are still coming in strong!

We may be getting still MORE snow right now, but it’s not too early to start planning for Food Outreach‘s Tomato Explosion in August! We had a great planning meeting this week!

Check out the latest recipe on The Sauce blog!

Yellow Tomato Vodka Marina Sauce from Sue Donze and Pretty Much Paleo STL

YELLOW TOMATO VODKA MARINA SAUCE

March 2, 2019/in The Sauce /by Tony White

This recipe features our MightyVine yellow heirloom tomatoes, grown exclusively for St. Louis chefs!

Ingredients

13-14 large yellow tomatoes
1/2 c EVOO
12 whole cloves of garlic, minced
3 cloves of garlic, grated in sauce
1 medium onion, diced
1/4 – 3/4 tsp fresh ground
salt
1/4 – 3/4 tsp fresh ground white pepper
1 tsp. oregano
1 tsp. raw sugar (add more to taste)
3 shots vodka
2 tbsp rice wine vinegar
1/2 C bone broth (chicken or beef your preference)
1 small can tomato paste (2 if you want thicker sauce)
10 basil leaves, chopped
1/4 C fresh parsley chopped. 10 bay leaves whole

Instructions

1. Bring a medium pot of water to a boil and salt the water generously. Prepare an ice bath for the tomatoes by filling a medium bowl with cold water and some ice cubes. Use a slotted spoon to plunge the tomatoes into the boiling water for about 1 to 2 minutes. The skin should show evidence of peeling away from the flesh of the tomatoes. Remove them from the water and plunge them into the ice bath. Allow the tomatoes to sit in the cool water so they stop cooking.

2. In a medium skillet, heat 2-3 tablespoons of the olive oil and add the garlic, chopped parsley and basil and onions. Add salt, pepper, oregano and sugar, stirring and cooking over low heat until the garlic and onions are translucent.

3. Remove the tomatoes from the ice bath, peel off skins and put in a strainer or cheesecloth while placing the tomatoes in a separate bowl. Scoop out the seeds and jelly into the strainer or cheesecloth as well. Once finished, put the strainer over the tomatoes and push the remaining skis and seeds through the strainer into the bowl of tomatoes or squeeze the cheesecloth essentially doing the same. Throw out the remains.

4. Add the tomatoes and stir in vodka, vinegar, tomato paste, bay leaves, & 2-5 tablespoons of olive oil. Turn the heat down to medium and cook until the tomato flesh starts to lose shape, 8 to 10 minutes. Add the bone broth, simmer on low for 15 to 20 minutes and season to taste.

5. Once cooked, remove from heat, put the tomato sauce in the blender and puree until smooth.

6. Seve with penne or your favorite pasta.

Author

Sue Donze creates recipes for her blog, Pretty Much Paleo STL. When she’s not in the kitchen, she is a special education autism teacher and loves to Crossfit and spend time with her awesome husband.

Week of February 24th

March 1, 2019/in Notes From The Field /by Tony White

We are thrilled to announce we now carry St. Louis’ own Sriracha Granada, the only green Thai-style sriracha sauce on the market!

A Pineapple Express is the term used to describe a period of prolonged extreme precipitation from the Hawaiian Islands to the U.S. Pacific coast and is what is responsible for the current bounty of orchard morels coming out of California not seen in a decade! In addition, these morels are being harvested from my childhood stomping grounds and I am thrilled to be able to bring these delicious mushrooms to St. Louis.

Spring temperatures may not have arrived yet, but our farmers have already begun planting seeds, inch by inch, row by row!

Here’s the latest from “What’s Cooking?” – keep sending us your pics to be featured!

Salad with Yellow Heirloom MightyVine Tomatoes

Eugene Feygin, Chicago Food Photographer

Private Dinner at Lake Sherwood Estates

Jim Storm & Scott Oglesby, St. Louis Country Club