|
|
|
Crop
|
Half Share Qty/Price
|
Full Share Qty/Price
|
|
Jalapeno
Peppers
|
2/
$0.50
|
4/
$1.00
|
|
Cantaloupe
|
1 smaller
$2.50
|
1
larger/ $4.00
|
|
Sun
Gold Cherry Tomatoes
|
|
1
pint/$2.75
|
|
Tomatoes
|
2
lb/$6.00
|
3
lb/$9.00
|
|
Snap
Beans
|
1
lb/$3.00
|
1
pound/$3.00
|
|
Onions
|
1 lb
/ $2.00
|
1 lb
/ $2.00
|
|
TOTALS
|
$14.00
|
$21.75
|
Recipe
of the Week
This
recipe is my own creation, therefore, there’s
really no exact measurements. I will do my best to make it as coherent as
possible, but feel free to play around with it and “tweak” it
the way you’d want it to be.
2-3
pounds tomatoes (mix a bunch of different varieties together for nice color
and flavor)
1
jalapeno (take some seeds out for milder salsa)
1
medium onion
a
handful of fresh cilantro
juice
from 1 lime
salt to
taste
couple
cloves garlic
Dice up
tomatoes and let drain. Chop jalapeno, onion, garlic and cilantro and add
to the tomatoes. Season with salt to taste, and squeeze lime juice into
bowl. Stir, let it for a bit to mix all the flavors together, and serve
with tortilla chips. YUM.
This
Week on the Farm
So, lets take a break from the usual veggies, and change it
up a bit! Its tomato season, so lets celebrate!
You all are receiving an assortment of tomatoes, all different varieties,
and a very simple salsa recipe. I apologize for not having cilantro for you
to make the recipe completely Castlemaine.
I’ll work on that. If any of you were expecting potatoes to make that
special 4th of July potato salad, just let me know, I’ll throw some
in for you. I figured you all had plenty stockpiled by now, so if
you’re big ‘tater eaters like us, email me and I’ll add
some in.
Cucumbers
and squash are taking a breather for a few weeks. More are planted, so
enjoy the break. The melons are all coming on at once, so hopefully
we’ll have them for a few weeks at least, and theres
another planting of those also.
Yup,
more beans. Remember that ¼ acre of them I had? They look great! I’ll
get you a recipe soon using lots of beans… and maybe one for onions
as well.
|
|
|
What to
Look Forward To
More tomatoes! The second planting is in and looking
awesome. Some bell peppers along with more jalapenos and soon serranos (too
many hot peppers? All you have to do is throw the extras into a ziplock
freezer bag and toss the bag in the freezer. As you need them over the
winter, just grab one and let it thaw, chop it up and spice up that cold
weather meal.) I see little eggplants out there, along with some cute baby
tomatillos. So we’ll see those soon, along with the first green bell
peppers.
We have some garlic still, its small and not my proudest
achievement. I’ll throw in a head or two now and then until
they’re gone, they’re still tasty, just not as big as I would
like them to be.
Tomatoes
You are receiving one of 3 different varieties this week
– Orange Blossom, Big Beef, or Pink Beauty. All are great tasting
slicers, Big Beef being a tad bit higher acid, the Pink Beauty sweeter, less
acidic, and Orange Blossom sits right in the middle of the road. What you
receive this week is based solely on availability, as this was my first big
tomato pick of the season. More varieties to come, so over the course of the
season, you should receive a healthy mix of the varieties.
Most of the tomatoes will be ripe and ready to eat, but
every once in a while, one might still need a couple of days to fully ripen.
The best thing to do is either keep tomatoes in the paper bag or take them
out and set on a counter, out of direct sunlight. Never, ever store your
tomatoes in the fridge, as temperatures below 55 degrees make tomatoes lose
their flavor. They’re always best stored at room temperature.
ripe
orange blossom tomatoes
Questions
or comments? Contact us:
Brian
and Joann Gallagher
castlemainefarm@hotmail.com
Past Newsletters:
Weeks 9 8 7 6 5 4 3 2 1
|
