Week 11 - Cool Autumn nights.
Seasons Changing.
Although it's officially the first day of Fall today, it arrived a few days early for us at the farm where we’ve been playing tag with Jack Frost overnight and doing our best to keep our crops out of the cold! This involved the use of row cover and some improvising with landscape fabric to keep everything bundled up overnight, then removing it early in the morning to let the sunshine in.
Between early chilly temps and a severe drought in Maine, it’s hard to imagine what else could come at us right now- but hey, we’re talking about the year 2020 so anything is possible, right?!?
The great news is that our tomatoes and peppers continue to thrive in the high tunnel and those will be plentiful over the coming weeks. We also have some new Jalapeño peppers in the share, so naturally we thought salsa would be the perfect recipe to share. The beautiful part about salsa is that with a base of tomatoes, onions and peppers you can add (or leave out) anything else you like to suit your personal tastes. So here's a recipe that puts a Maine twist things with the addition of blueberries to give you a sweet and spicy combination. Have fun with it, and check out our neighbors at Bradbury Mountain Berry Farm if you're looking for some local berries!
The full selection for this week's share should include summer squash, cucumber, green beans, cherry and full size tomatoes, jalapeños and lettuce mix.
See you soon!
Emma
Maine Blueberry Salsa
Ingredients:
2 medium heirloom tomatoes
1 cup fresh Maine blueberries
¾ cup chopped sweet onion
2 cloves garlic, minced
2 tablespoons rice vinegar
2 tablespoons olive oil
1 jalapeno pepper, finely chopped
½ Hungarian hot pepper, finely chopped
2 tablespoons chopped fresh cilantro
2 tablespoons chopped parsley
salt and pepper to taste
Step 1 (optional, depending on how you feel about tomato skins)
Bring a pot of water to a boil. Score the skin of the tomatoes by slicing an X into the skin on the bottom. Immerse the tomatoes in boiling water for about 15 seconds. Remove and place into a bowl of cold water. The skins should slip off easily. Peel the tomatoes, cut in half and remove the seeds. Chop the tomatoes and discard the seeds.
Step 2
In a medium bowl, combine the tomatoes, blueberries, onion, garlic, jalapeno pepper, Hungarian pepper, cilantro and parsley. Pour in the rice vinegar and olive oil and stir gently to mix. Season with salt and pepper. Cover and store in the refrigerator overnight to allow the flavors to blend. You may wish to drain the salsa slightly before serving, depending on how juicy your tomatoes are.
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