Picket Fence Farm Happenings
Season 2 Issue #9
What’s Happening on the Farm
Today’s harvest is the largest yet, and we were able to get it all done before the rain storm hit. The rain was much needed for the garden and the timing was perfect. The chickens are getting along better since we expanded their fence...they have more room to run outside. We are starting to get more eggs now too, and will probably have some for sale soon. We are thinking of purchasing some meat birds yet this summer, so if any of you are interested in whole free range chickens for your freezer let us know. Also, if you get your produce in a box this week, please return the box next week so we can reuse them.
What’s in the Box?
Potatoes--White or Red
Cucumbers--Tendergreen or Diva
Tomatoes-assorted varieties (Red Cherry, Yellow Pear, Red Grape, Sungold, Big Beef, Roma)
Okra **(Friday pick-up only, Saturday deliveries will get it next week)
Fresh Tomato Salsa
3 tomatoes, chopped
1/2 cup finely diced onion
1-2 jalapenos, finely chopped (depending on how spicy you like it)
1/2 cup chopped fresh cilantro, opt.
1 teaspoon salt
2 teaspoons lime juice
In a medium bowl, stir together tomatoes, onion, jalapeno, cilantro, salt, and lime juice. Chill for one hour in the refrigerator before serving. I also like to add about a tsp. of sugar to my salsa...it seems to balance the acidity of the tomatoes.Serve with tortilla chips!
(This is my Grandma’s recipe...she has been making it for years.)
Cucumbers, sliced (peel if you would like, or leave the peel on)
1 cup water
1 cup white vinegar
1 cup sugar
Sweat cucumbers 15-20 minutes with salt and drain off excess water. Combine water, vinegar, sugar, and pepper and stir until sugar is dissolved. Pour over cucumbers and onions. Keeps up to 3 weeks in refrigerator. The longer they set, the better they taste.
This is a recipe idea I saw on another blog.
Cut okra into pieces, soak in buttermilk, dredge in cornmeal and deep fat fry...salt and pepper to taste.