Sunflowers between our fields and the road
Turning Over One More Leaf
We're doing lots of out with the old, in with the new this week. This is a crucial time of year to get our fall, and soon to be winter, plants in the ground so that we continue to have food to sell deep into the winter. At the same time, we have to keep harvesting tomatoes and other crops until we're blue in the face! Some of the things we did this week we're doing for the last time of 2018, like building beds for baby salad greens. It's nice thinking about finishing something at a time that still feels so busy. There's also still so much yummy stuff to eat right now though, so we're enjoying the bounty, resting where we can, and having fun farming in between.
Organic farming in action! A tomato horn worm (nasty pest) about to be eaten by these parasitic wasp larvae once they hatch ON IT!
What We're Eating
RFF's Spicy Tomato Soup
This is a recipe I liked to showcase when I worked at Red Fire Farm in Massachusetts. I was the on-farm cook and I got to travel to all of our CSA pick up locations and do cooking demos. It was so fun! Here's a recipe I remembered this week because a CSA member put it on her blog. It's delicious and perfect for hot weather.
Serves 4, makes about 3 quarts of soup
- 4-6 lb Heirloom tomatoes (pretty with orange tomatoes like Sungolds, but works with any heirloom)
- 1 onion, diced
- 4 cloves garlic, minced
- 2 jalapeno peppers, minced
- 1 large sweet pepper, chopped
- 2T soy sauce
- 3T lime juice
- 2T olive oil
- 1 cup chopped cilantro
- 1/4 cup chopped basil
- 1 can coconut milk
- 2T curry powder
- dash of cumin, salt and pepper
Combine everything in your food processor until you get it to the consistency that suits your fancy. Serve slightly chilled. Enjoy!
Sea Scallop Ceviche
We treated ourselves to scallops last night - it was scrumptious! Here's a recipe close to what we did from the New York Times.
Thanks everyone, have a great week!
- Joanna and Bryan