The warmer weather expected this week is a boon for our 2nd succession of tomatoes. We started seeing a jump in ripening over weekend and with the 80 degree days and nights in the 60s, we're excited for our first real harvest of tomatoes this week. This planting of tomatoes has a mix of regular red slicing tomatoes, plus several varieties of heirlooms, so there's something for everybody. This 2nd succession, which is growing vigorously down in the field below the Yellow House, has never seen any deer damage (knock on wood!!), as that field is too exposed and offers poor conditions for grazing. We're hoping for a good run of tomato harvests from the over 800 plants we have growing here, which is almost double the number of plants that the deer destroyed up in the top field.
This past week saw a lot of our livestock vacationing off the farm at the Marshfield Fair with our many 4Hers. Weir River pigs, lambs, goats, and chickens were all represented in numerous competitions and the ribbon count is climbing every day. Everybody will be back home in the barnyard by the end of the week, returning to their daily chores of pecking bugs, munching grass, bathing in mud puddles, and making friends with farm visitors.
As a reminder, if you need to switch your pickup day this week (or any week), please email me by Monday at 6pm so that we can make sure to harvest for you on the right day. In your share this week: tomatoes! an eggplant, bunching onions, squash and cuke, a melon from Freedom Food Farm in Raynham, lots of PYO cherry tomatoes and a big bunch of PYO flowers. Enjoy!
Recipe of the Week
This seems like a great week to make fresh salsa--a favorite in my family. We don't really have a set recipe, just some guidelines to start with and then LOTS of tasting and adjusting. It's a messy, loud, yummy process. Here's some guidelines to start with.
3 cups chopped tomatoes
1 cup onion, diced
1/3 c. minced fresh cilantro
4 Tbsp lime juice
2-5 tsp very finely minced jalapeno or other hot pepper (adjust your amount to how hot your pepper is and how hot you like your salsa)
1 tsp minced garlic
1 tsp salt
several twists of freshly ground black pepper
Chop, combine, taste, adjust, taste, adjust, taste, adjust, enjoy!
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