August at the Farm: Tomatoes, Peppers & Summer Bounty?

AUGUST 2026 | BY ANN SIEVERS, IL FIORELLO

What a joyous season on the farm! Can you imagine the delight of planting 134 varieties of tomatoes and 108 varieties of sweet and hot peppers? The Farm is exploding with vegetables. Thanks to our Farm Crew, our farm is so productive this year. Our composting and soil care really have made a dramatic difference in the quality of our vegetables.

Quirky Varieties & Kitchen Magic

Part of the joy of growing so many heritage varieties is discovering their fun, unique names. Keep an eye out for fun favorites like:

• Aunt Molly’s Ground Cherry: Small, husk-wrapped golden berries offering a sweet, tropical flavor with notes of pineapple and citrus
• Magic Bullet: Small, bright red, oval/bullet-shaped fruit. Firm and meaty; holds its shape well when chopped into fresh salsas.
• Carbon: Medium-to-large, round, dusky purple-brown heirloom. Rich, complex, and smoky; best sliced raw for sandwiches or fresh salads.
• Cherry Buzz: Small, bright red, round bite-sized tomatoes. Sweet and tangy; great for snacking off the vine or tossing into fresh summer salads.
• Orange Accordion: Large, bright orange heirloom with deeply pleated, ribbed folds. Mild flavor; perfect for impressive raw slices or stuffing.

You are bound to find your own very favorite variety. One of my personal favorites this year is Evil Olive—a strange name, but it delivers an incredible depth of flavor (plus, it is such a fitting name for our olive farm). Chef Ollie made some absolutely superb tomato jam from the many tomatoes of the 2026 harvest.

Lighting Up the Spice Rack

Our pepper lineup is just as thrilling, featuring varieties like Hot Big Jim, Pizza, Serrano Tampiqueño, and Tabasco — you could light up the world!\ We have sweet, hot, and everything in between! Tonight, I’ll be stuffing sweet green Lesya peppers with cherry tomatoes, cheese, and a little rice.

Pro Tip: Contrary to popular belief, the heat in hot peppers resides in the inner rib (placenta) of the pepper, not in the seeds!

6,000 Tomato Plants: How Will We Use Them All?

When you have thousands of flourishing plants, creativity in the kitchen is key! Here is how we’re making the most of our harvest:

• Kitchen: Sauces, sun-drying, steaming, roasting, stuffing, raw salads, and freeze-drying.
• Bar: Our signature summer cocktail features Olive Leaf Gin, a rich oil drizzle, and a clear splash of Tomato Water; it is crystal clear, vibrant, and wildly delicious.
• Pantry: Pickled peppers for our charcuterie plates and sandwiches, sweet pepper jams, and savory spreads –stop by for and pick up some of our pickled peppers and plates!

  • Make a reservation soon to enjoy this beautiful bounty!

Have You Tried Tomato Snow?

For an unforgettable summer appetizer, freeze a whole fresh tomato solid, then use a box grater to shave “Tomato Snow” directly over fresh burrata or mozzarella. Drizzle with Il Fiorello Extra Virgin Olive Oil and serve immediately!

Farm-Fresh Recipes

Creamy Tomato Butter

A rich, flavorful spread ideal for toasted artisan bread, grilled steak, or roasted seafood.
Prep time: 5 mins | Cook time: 15 mins | Yield: Approx. 2 cups

Ingredients

• 1 cup Yellow tomatoes, diced
• 1 cup Unsalted butter, room temperature
• ½ cup Taggiasca Extra Virgin Olive Oil (learn more)
• 1 tsp Trapani coarse sea salt (or to taste)

Method

1. In a medium skillet set over medium heat, cook the diced yellow tomatoes until their juices release and the liquid reduces by half
2. Remove from heat and allow to cool completely.
3. Transfer cooled tomatoes to a blender. Purée with the room-temperature butter and Taggiasca olive oil until smooth.
4. Season with sea salt to taste.
5. Transfer to a container and chill in the refrigerator to set. (Note: This freezes exceptionally well!)

Chef’s Hint: Serve at room temperature alongside crusty bread slices and a sprinkle of flaky sea salt, or melt over a freshly grilled steak.

House Brined Peppers

Perfect for quick-pickling your surplus harvest of sweet and spicy peppers.

Ingredients

• Sweet & Hot Peppers: Volume to your taste, thinly sliced into rounds (ribs/seeds removed to control heat).
• 2 Cups White Wine or Champagne Vinegar
• 1 Cup Water
• ½ to 1 Cup Sugar (adjust sweetness to preference)
• 1 Teaspoon Kosher Salt
• 10 Whole Black Peppercorns

Optional Flavorings: Bay leaves, curry spices, smoked paprika, red pepper flakes, or fresh herb sprigs (thyme, rosemary, oregano).

Method

1. Prep Jars: Clean and warm your glass canning jars (running them through a dishwasher heat cycle works great).
2. Pack: Fill the warm jars tightly with sliced pepper rounds, stopping just below the rim. Add any optional herbs or spices directly to the jars.
3. Make Brine: Combine vinegar, water, sugar, salt, and peppercorns in a non-corrosive saucepan. Bring to a rolling boil, stirring until the sugar and salt are completely dissolved.

4. Fill & Seal: Carefully pour the hot brine over the peppers in the jars, leaving ½ inch of headspace. Seal immediately with lids to finger-tight.

Food Safety Note: For long-term shelf storage and detailed home canning safety guidelines, please refer to resources from the UC Master Gardeners or the Ball Blue Book Guide to Preserving.