It's always a little sad to say goodbye to the farm for the winter.
Today was the last pick up and I came home with lots of food. A half-peck of apples, a jar of honey, popcorn, potatoes, sweet potatoes, watermelon radishes (so pretty!), peppers, bok choy, arugula, onions, daikon radish, celeriac, kuri squash, brussels sprouts (five STALKS), tomatillos, hot peppers, cilantro, parsley, sage, and lettuce. My sister-in-law took the cabbage, butternut squash, and garlic in addition to her half of the other things. We decided I would keep all the tomatillos and hot peppers to make more salsa verde and more of that hot pepper sauce and then just give her half. I tackled the salsa verde first. By combining the tomatillos I had last week with today's I had 3 pounds which allowed me to scale the recipe up for a change. I ended up with 3 pints of salsa; 2 jars will go to Steph and I'll keep one.
For dinner we had pan seared salmon (cooked over sautéed cabbage, allowing me to use up another head of cabbage, I have 3 left), plus brussels sprouts, and a nice salad with the lettuce, arugula, bell pepper, watermelon radish, and dried cranberries.
Thanks to everyone over at the Food Project for another great year! See you in June!
Today was the last pick up and I came home with lots of food. A half-peck of apples, a jar of honey, popcorn, potatoes, sweet potatoes, watermelon radishes (so pretty!), peppers, bok choy, arugula, onions, daikon radish, celeriac, kuri squash, brussels sprouts (five STALKS), tomatillos, hot peppers, cilantro, parsley, sage, and lettuce. My sister-in-law took the cabbage, butternut squash, and garlic in addition to her half of the other things. We decided I would keep all the tomatillos and hot peppers to make more salsa verde and more of that hot pepper sauce and then just give her half. I tackled the salsa verde first. By combining the tomatillos I had last week with today's I had 3 pounds which allowed me to scale the recipe up for a change. I ended up with 3 pints of salsa; 2 jars will go to Steph and I'll keep one.
For dinner we had pan seared salmon (cooked over sautéed cabbage, allowing me to use up another head of cabbage, I have 3 left), plus brussels sprouts, and a nice salad with the lettuce, arugula, bell pepper, watermelon radish, and dried cranberries.
Thanks to everyone over at the Food Project for another great year! See you in June!
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