C.S.A. Week 11

One of my favorite things about the farm is its feeling of perpetual motion. The garden coasts along following the inevitable progress of the seasons. Nothing is ever in a static state. Plants are either going in the ground to grow, or coming out because they are done. Spring brings rain and seedlings, summer warms enough to plant and things grow at an unbelievable rate. Before we have time to take it all in, the nights cool and it’s time to disc in, or pull what is done, in a delicate balance of getting the full life out of a plant while still leaving time to give winter crops a chance to grow, or for cover crops to establish. I like all of the stages, the stark visual changes that take place over the course of one growing year. In the moment I think each one is my favorite; but then the next phase slides into focus and I reconsider. From the orderliness of a newly planted garden in May, too fresh to be overrun with weeds, to the big impressive dark green leaves of a fully grown row of broccoli or cauliflower. From the soft green carpet like appearance of cover oats against the backdrop of changing leaves, to the peace of freshly fallen snow blanketing our field and the wonder of the greenhouse holding happily growing spinach in the dead of December. I love them all.

In the Share:

• Buttercup winter squash

• Fusion Romaine Lettuce

• Green Jersey Cabbage

• Goldie Husk Cherries

• Heirloom Tomatoes

• Hosac Farm Pears

• Nantes Carrots

Note: The Pears came of our trees here, they are supposed to be picked before they are ripe, and then left in a dark place in a brown bag. We have had them in a dark place for a week, some may need more time once in your hands.

GROUND CHERRY SALSA

Ingredients

• 1 cup Ground Cherries outer husk removed

• 1/2 cup Red onion

• 1/3 cup roasted tomatoes *see note

• 1 medium lime, juiced

• 1/4 cup finely chopped jalapeño seeds removed

• 1/4 cup fresh cilantro leaves

• 1/4 teaspoon Sea Salt

Instructions

• Combine all ingredients in your food processor and pulse to combine.

• Chill prior to serving for flavors to combine. Will keep for about a week in the fridge.

Notes

*To roast tomatoes, remove core, cut in half and de-seed. Place cut side down on a baking sheet with sides and broil for roughly 5-10 minutes or until the skins blacken slightly.  Allow to cool, then remove skins. Use the tomato meat for the 1/3 cup roasted tomatoes in this recipe. Store extra roasted tomatoes in the freezer to use later.

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