Revercomb Farms

Revercomb Farms Raising pastured poultry, eggs and hogs; On-farm events, homesteader workshops, processing workshops.

Farm pickup, community drop-off & local delivery options available.

**Tomorrow, we're gathering around the kitchen table.**There will be tomatoes everywhere.There will probably be a mess.W...
08/14/2026

**Tomorrow, we're gathering around the kitchen table.**

There will be tomatoes everywhere.

There will probably be a mess.

We'll roast.

We'll chop.

We'll can.

We'll make salsa.

We'll taste.

We'll talk.

We'll ask questions.

And somewhere in the middle of all of that, I hope something clicks:

**"I can do this at home."**

That's why I love these workshops.

You don't need another Pinterest board full of things you *could* make someday.

You need a few skills that make you confident enough to walk into your own kitchen and actually do it.

If you've been watching Tomato Kitchen this week and thinking about coming, this is your invitation.

**Come spend Saturday in the kitchen with us.**

Preserve the Season: Tomato Kitchen
Tomorrow, August 15
11 AM–2 PM
Revercomb Farms
$55

We still have room at the table.

Find the Tomato Kitchen Event here on our page and grab your seat.

So...what do you do when someone shows up with 40 boxes of Roma tomatoes?Apparently, you figure it out.Earlier this year...
08/13/2026

So...what do you do when someone shows up with 40 boxes of Roma tomatoes?

Apparently, you figure it out.

Earlier this year, A produce truck had been rejected at the Dayton Walmart with TONS of boxes of Roma tomatoes.

The reason?

They arrived 2 degrees out of spec.

In the world of protocols and strict food regulations, that's a no-go.

Ask me sometime how I know about such things from my past life working in big pharma...

Enter Margaret Wilkinson Crick.

Forever the friend—and fellow frugal farmer—who cannot stand to see perfectly usable food go to waste.

She brought us about 40 boxes.

Were they local?

No.

Were they picked at the height of freshness for the very best flavor?

Almost certainly not.

Did I have time right then to process 20 boxes of tomatoes?

Also no.

Were we going to let all of those tomatoes go to waste?

Absolutely not.

So we had two problems to solve:

How could we upgrade the flavor of tomatoes that weren't exactly peak-season, fresh-from-the-vine quality?

And how could we "pause" all those tomatoes until we actually had time to deal with them?

We did both.

And THAT is the kind of thing I want you to learn in Tomato Kitchen.

Preserving food isn't always about having an entire Saturday free to put up 40 jars.

Sometimes it's knowing what to do when an unexpected abundance lands in your lap and you absolutely do not have time for it.

Want to know what we did with 20 boxes of Roma tomatoes?

We'll talk about it Saturday.

Preserve the Season: Tomato Kitchen
Saturday, August 15 | 11 AM–2 PM
Revercomb Farms | $55

We still have room at the table. Find the Tomato Kitchen Event here on our page to grab your seat.

What actually happens at one of our farm workshops?Last month, a group of us gathered in the farm store for Summer Kitch...
08/12/2026

What actually happens at one of our farm workshops?

Last month, a group of us gathered in the farm store for Summer Kitchen.

We cooked.

We tasted.

We asked questions.

We shared ideas.

We made a mess.

And everyone went home with something they'd made themselves—and, more importantly, the confidence to use what they'd learned in their own kitchens.

That's exactly what we're doing again this Saturday.

Except this time...

Tomatoes are taking over the kitchen.

Tomato Kitchen is hands-on.

You aren't coming to sit in a chair while I talk at you for three hours.

We're going to work together.

We'll roast, freeze, prep, can and make fresh salsa to eat while we're together.

And along the way, we'll talk about the WHY behind what we're doing so that when you're standing in your own kitchen with a box of tomatoes, you'll know what your options are.

That's what I want you to take home.

Not just recipes.

Confidence.

Preserve the Season: Tomato Kitchen
Saturday, August 15
11 AM–2 PM
Revercomb Farms
$55

There are still seats around the table.

Find the Tomato Kitchen Event here on our page to reserve yours.

It's officially THAT time of summer.The tomatoes are beautiful.And literally everywhere you look, there are boxes of "ca...
08/11/2026

It's officially THAT time of summer.

The tomatoes are beautiful.

And literally everywhere you look, there are boxes of "canning tomatoes" for sale.

You have to grab them. What a deal! 😂

And then, a few days later, you're standing in the kitchen looking at that box thinking...

What am I going to do with all of these?

That's exactly what we're tackling this Saturday at our Preserve the Season: Tomato Kitchen Workshop.

This isn't a class about learning one tomato recipe.

We're going to spend the day learning how to look at a pile of fresh tomatoes and see possibilities.

We'll roast them.
Freeze them.
Turn them into a versatile tomato base.
Learn the basics of safe water-bath canning.
Make fresh salsa together.
And even talk about ways to use the juice and skins instead of throwing them away.

You'll work alongside us in the kitchen, eat with us, and take home both food AND the skills to do it again when your own tomatoes start piling up.

📅 Saturday, August 15
⏰ 11 AM–2 PM
📍 Revercomb Farms
🎟 $55

We still have room at the table.

If you've been wanting to learn how to actually USE the abundance of tomato season, come spend Saturday in the kitchen with us.

Grab your seat from the Tomato Kitchen Event page!

Have questions or need more information? Send me a message. I'm happy to help.

And tag the friend you'd bring to Tomato Kitchen.

Address

8259 George Wine Road
Bridgewater, VA
22812

Opening Hours

Tuesday 2pm - 6pm
Saturday 10am - 2pm

Telephone

+15408105432

Website

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