Tuesday, August 11, 2015

Big Red Farm Share, August 13


Full Share:
  • 2 heads lettuce
  • 2 lbs potatoes
  • 1 cucumber
  • 1 pt cherry tomatoes
  • 1 tomato
  • 1 purple or green pepper (they taste the same)
  • 1 bunch basil
  • 2 bunches herbs -- your choice; we'll probably have (forgive me, but this is really what we have) parsley, sage, rosemary, and thyme!
Half Share:
  • 1 head lettuce
  • 1 lb potatoes
  • 1 pt cherry tomatoes
  • 1 bunch basil
  • 1 bunch herbs -- your choice; we'll probably have parsley, sage, rosemary, and thyme!
Jalapeno chiles
  • Possibly a few baby eggplants!
  • Juliet tomatoes -- these delicious mini-plums are too big to be cherries and too small to be Romas, but they are our favorite for drying and making pico de gallo!
  • Jalapeno peppers -- also essential for summer salsa!


Tomato-almond pesto ingredients
Because this week features some less-than-perfect tomatoes and our first hot peppers of the season, I think it's time to make Pico de Gallo or Salsa Fresca.  Of the many ways you can combine chopped-up tomatoes with other fresh veggies and herbs at this time of year, a snappy fresh salsa has to be one of the most habit-forming.  Here's the way we do it, more or less: Farm Salsa Fresca

Speaking of chopped-up tomatoes and fresh herbs (basil, in this case, which is also in your share), how about some Tomato-Almond Pesto?  A refreshing twist on a classic, if you're looking for a new pesto to add to your repertoire.


Share pick-up takes place at the farm, on Thursdays between 3:00 and 6:00pm. Pull into the Lawrence Township community gardens and follow the gravel road uphill to the left. Please remember to return last week's bags and/or containers, and sign in when you take your share. Any payment can be placed in the envelope next to the sign-in sheet. See you at the farm!

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