Thank you to everyone who made it to the farm yesterday to relax, swim and eat good food. It was a lovely afternoon.
Last Thursday, we made compost with all of our vegetable scraps, including pulled plants from the field, kitchen waste and leftover harvest. I took pictures that day and now the pile has already shrunk by half! We will use the compost in our potting soil next spring.
The new vegetable compost pile with an older cow manure pile in the background.
This week's pick list is:
- Green beans
- Zuchinni
- Cucumbers
- Eggplant
- Tomatoes
- Melons
- Potatoes
- Lettuce
- Broccoli
- Napa Cabbage
- Kohlrabi
- Sweet Onions
- Leeks
- Rutabagas
- Dill, Parsley, Cilantro, Basil
- Strawberries
- Flowers
- Beets
- Garlic
- Kale
- Collards
- Chard
Big disc with the young cows in the background.
We had this tomatillo salsa yesterday. Many of you asked for the recipe. I am glad you enjoyed it!
Roasted Tomatillo Salsa Verde (Adapted from theyummlylife.com)
- 2 lbs. tomatillos, husks & stems removed (approx. 25-30 medium size)
- 4 garlic cloves
- 1 medium onion. thickly sliced
- 3 green peppers
- 2 small or 1 large jalapeno
- 1/2 cup cilantro, loosely packed
- 1 teaspoon black pepper
- 1 teaspoon white pepper
- 1 teaspoon dried oregano (preferably Mexican)
- 1 teaspoon kosher salt
- 2 Tablespoons cider vinegar
Preheat oven to 500 degrees. Place tomatillos, onions, garlic, green peppers and jalapeño peppers on a baking sheet. Bake 15-20 minutes until tomatillos & peppers are charred, softened, and oozing juices.
Peel, stem and deseed the green chiles. Stem & seed the jalepenos (skin can be left on); or leave seeds if hotter salsa is desired. Leave skin on tomatillos.
Add roasted veggies (including juices that collected after roasting) and remaining ingredients to a blender or food processor; blend until desired consistency--anywhere from slightly chunky to pureed.
Wait at least 4 hours to eat to allow the flavors to blend and vinegar to mellow. Best if eaten the next day. Store in refrigerator for up to 2 weeks.