New Leaf Organics
One Farming Mama
hello everyone, As I am writing this I am happily listening to the sound of raindrops pelting our roof. Rain right now is a good thing. Our plants were starting to look a bit depressed out there and our half-hearted attempts at irrigation haven’t quite been cutting it. Our Fall crops have been having a hard time germinating, so this is truly music to my ears. Today we just began pulling all our onions out of the ground. This is definitely one of those glory tasks. It may not feel so glamorous as you are bent over the beds for quite some time hunting for each and every onion, but when you are done; that is the glory. We are not quite done, actually, but we’ve made some serious piles in the barn so far. This week we are missing two of our crew members and suddenly it feels like we move in slow motion out there. Usually I start the week with a large list of things that would be fantastic to get done and little by little we cross em off. This week I haven’t bothered making that list because it pretty much takes each day just for us to keep up with harvest, delivery, and crisis weeding. It feels kind of refreshing to not be so attached to a piece of paper for a few days. Of course it is also a little daunting not getting to cross much off this week.
On that note, tomatoes are in. If you have any desires for canning this Summer, plan ahead and let me know how many pounds you can use and when you’d like them. If we know ahead of time we can set aside 2nds tomatoes for you and save you some money. Otherwise, just eat them fresh and enjoy the taste of Summer. Since we no longer grow corn on our farm usually I buy some in and have it available for folks to buy at pick up time. I will plan on having local corn here for the next two weeks (not tomorrow) if you’d like some.
Have a nice week. Enjoy Field Days.Jill and crew
Tomato Salad with Corn and Basilserves 4
3 T olive oil1 T white wine vinegar1 shallot mincedsalt and pepper1 pound mixed tomatoes, diff sizes and colors1/2 cup corn kernels1 dzn fresh basil leaves
In a small bowl, whisk together olive oil, wine vinegar, and shallot. Season highly with salt and pepper. Set aside for 10 minutes for flavors to blend. Core large tomatoes. Halve through the stem end, lay cut side down and slice thinly. Halve cherry toms. Arrange tomatoes attractively on plate and top with cherry tomatoes. Sprinkle with corn kernels. Tear basil leaves in small pieces and scatter over all. Spoon dressing evenly over salad.
