It’s been awhile since the last post. We’ve been busy getting vegetables to market, growing more for continued harvest, and keeping those weeds down. The strawberries are finished for this year, now, and we’ll post later this fall or next spring what plans we have for them. Thank you to all who came down to
We have been growing a few herbs, often used as seasoning with vegetables. Herbs interest me, and I like experimenting with using them. One thing I have learned is that how they are stored after harvest makes a big difference how long they keep. As a general most keep better with their stems put in water, like flowers, and a bag over the top to keep the moisture in. Cilantro, and dill like a cold fridge, while parsley and summer savory go with either the fridge or counter. Basil is best not refrigerated, as it goes black if it gets to cold. Basil also loses its moisture quickly, so it’s bagged. We don’t wash it, as it’s best not to wash it until you plan to use it. Stop by the market, and tell us how you like to use them!
We now have broccoli available,
and cabbage should be coming soon. The greenhouse is exciting! Lots of tomatoes and cucumbers, and the sweet peppers are turning color. Ready for market! The hot peppers are ready to go, too.
See you at market!
Thursday, Leoville 8.00 – 12.00
Friday, Spiritwood 8.00 – 12.00
Friday, Shell Lake 1.00 – 2.30
Or come down to the farm! We have people stop in anytime, and that works well. So come on down and we’ll be here to help you! 8.30am – 8.00pm
3 medium tomatoes, diced
2 green onions, chopped
1⁄2 sweet pepper, chopped
1 jalapeno, chopped
1 tbsp fresh cilantro, chopped
1⁄4 tsp salt
1 tsp lime juice
Stir together, and serve. Scoop it with taco chips, serve in tortillas, or with eggs.
If you’re worried about getting it to hot, use less jalapeno. All other ingredients can be adjusted to your
liking also. WARNING: This is addictive!