New Leaf Organics
One Farming Mama
Well, I can’t quite figure out how to make this picture appear the right way on the screen, so hopefully you won’t find this sideways glance at our onions as disconcerting. Infact, I’m hoping you will find it inspiring. This is one of the beds of our onions, almost ready for harvest. As you can see some of the greens are beginning to topple over as a sign of their maturity. This is a new variety of onions that I chose to grow based strictly on the catalog description and it actually seems just as great as they described. It is not often that we have such instant success with a new variety, so we are very pleased to see these huge beautiful white onions coming our way. Some of you last week took some tomatillos. This is the first time we’ve grown them on this farm. I actually swore off growing them when I farmed in California because of how much they re-seed themselves everywhere. Apparently I have forgotten that problem and now they are coming on gangbusters. They really do have a unique flavor and make fantastic salsas. We hope you like them and are also open to trying something else new for us, husk cherrys. They are just starting to ripen now so you will see them in the next couple of weeks. No one on our crew can really decide what exactly they taste like or if they are good or bad. Abe, is particularly excited about them and has been looking at the plants everyday for about a month now. Drew thinks they taste like buttered bread. Brittany is more in the candy or fruit category. You tell us what you think.Have a great week!Jlll and crew
Saun’s Fresh Salsa Verde
8 oz fresh tomatillos2 scallions, sliced1 t seeded jalapeno1/2 t minced garlic2 T fresh lime juice1/2 cup coarsely chopped cilantrosalt
Remove the papery skin and stems from the tomatillos. Cut into quarters and place in a saucepan. Cover the tomatillos with water and bring to a boil. Continue cooking until they are just soft, 2-3 minutes. Drain, rinse under cold water and cool to room temp. Place the cooked tomatillos, the scallions, the jalapeno, garlic, and lime juice in a processor. Pulse on and off for about 10 times until well combined. Add the cilantro and pulse another ten times. Remove the salsa to a bowl and season with salt. Serve at room temperature. Makes 1 cup.
