By Cailin
Harvest season has come on so quickly this year! I feel like one moment we were carefully placing each seed one by one into flats and now our totes are bursting at the seams (sometimes literally!) with tomatoes, peppers, melons, and everything in between. It is the most rewarding time of year for me but also the time where I have to remind myself to slow down. We just did our huge storage onion harvest last week and now the shade house is a sight to behold with all the different varieties drying. I’m trying to take it all in as much as I can before the season inevitably changes once again.
Upcoming Event: Farm Potluck Friday October 16th at 6 pm - Date Change!
CSA Barn Hours:
Summer hours: 2:30-6:30 pm
Pick List:
Eggs
Canada Gold Potatoes
Yaya Carrots
Merlin Beets
Ailsa Craig Sweet, Red, and Yellow Onions
Sweet Peppers
Cocozelle and Dark Star Summer Squash
Silver Slicer, Poinsett 76, Green Finger Slicing Cucumbers
Commonwealth and Salt & Pepper Cucumbers
Emiko Napa Cabbage
Farao and Caraflex Green Cabbage
Song Cauliflower
Lettuce
Annina, Diamond, and Shinkansen Eggplant
Highlander Green Chile Peppers
Tomatillos
Rhubarb Chard
Madeley and Dazzling Blue Kale
Cilantro, Dill, Parsley, and Basil
Corn
Hot Peppers
Tomatoes
Strawberries
Melons and Watermelons
Whole Dried Hot Peppers
Herbal Teas
Pick Your Own Flowers, Herbs, Padron and Shishito Peppers, Green Beans, Blackberries and Raspberries
Beef Bone Broth (Made by Olla Products)
Apollo Olive Oil
Revolution Bread available
Open Field Farm Swag!
Salsa Verde
Ingredients
4-5 medium-sized tomatillos
1 jalapeno pepper (or serrano)
1/2 small white onion (yellow is OK)
1 garlic clove
10-12 sprigs cilantro
salt to taste
Instructions
Pull the husks off the tomatillos and give them a good rinse. Cut the stems out of the tomatillos.
Roast the tomatillos in a 400F oven for 10-20 minutes or until they start to turn army green in color.
Add the tomatillos to a blender along with 1/2 small onion, 1 peeled garlic clove, 10-12 sprigs cilantro (using the upper stems is fine), and 1/4 of the serrano pepper. (Be sure to give the cilantro and serrano a good rinse.)
Pulse blend and taste for heat level. If you want more spice add another quarter of serrano. Keep adding serrano until it tastes "right" to you.
Salt to taste
Serve immediately and store leftovers in an airtight container in the fridge.