Today I made salsa from some of the garden goodies our crew picked.

 

 

Heirloom Tomato Salsa

• Three Houseworth Tomatoes
• Three Black Prince Tomatoes
• 2 Pineapple Tomatoes
• 1 pint of Bell Star Tomatoes
• 1 Pint of Tomatillos
• 3 Carmen Peppers
• 3 lunchbox Snack Peppers
• 2 Pimiento peppers
• 3 sweet onions
• 3 cloves of garlic
• 2 left over corn on the cob, cut off the cob
• 2 Tablespoons of lime juice
• 1 teaspoon of sea salt

Chop all ingredients into 1/4 inch to 1/2 inch pieces and toss with lime juice and salt.   Serve chilled.

 

I only wish I had some cilantro to go with this recipe!   It is really hard for me to have cilantro the same time as my tomatoes, peppers and tomatillos, but its coming.  Cilantro likes cool weather, while all of the other salsa ingredients like it hot.  We had cilantro at the beginning of the summer, but as does the lettuce, it bolts and nothing until it cools down again.    I planted cilantro at the beginning of the month, and just transplanted it to the ground last Sunday.   Maybe next week we’ll see some of it harvested.

 

Tuesday is a big picking day at the farm, so if anyone is looking to get some volunteer time in at the farm, Tuesdays are oipen for farm help!   Email me if you are interested!

 

Also we are planning our farm to table dinner for the third week of October.   We plan to have our pig roast with live entertainment by “The Canned Hams” more news to follow as the event unfolds!

 

See you this week!

 

Dawn