Tomato Harvest Starts
Our tomato harvest has started. Greg brought in the first of our Roma variety of tomatoes yesterday. It will take about 2-3 weeks to be at peak production enough to start my canning, but it will be so nice to now go to the garden for my fresh tomatoes. My multi-color varieties that will make salsa and salads especially nice, are just now a hint of yellow. I look forward to having them on top of taco salad or just chopped up with an onion and Italian dressing. See salsa recipe below.
Corn Coming to Our Supper Table by the Weekend
Greg’s corn crop in the large front garden is now nearly 9 feet tall. He has been watching carefully for any bore worms and other related insect issues. But he feels that he can pick some of the first batch he planted back in May by this week-end. The hot summer days and our plentiful rain spaced out just about where it should be made for the first and second batches to be ready for picking at the same time. I will be freezing my corn this year, as the canning method is a bit more effort than I prefer for the same amount per container. My parents froze the corn from their gardens and then my mother would fry the thawed corn in butter with coarse salt. This is my favorite vegetable dish and I make it often in the winter months when I want a taste of summer. I will provide some pictures in the August issue.
Coming to the Farmer’s Market on Wed. July 23rd!
Below is a partial list of what the vendors will be bringing to the market. It is dated July 19th, the last date prior to this issue of Greg’s Garden July 21st, 2014.
The vegetable list will be similar on Wednesdays, except the market will have a pastry baker on site serving breakfast items and rolls for your enjoyment. Come check it out!
What’s at the market – Saturday – July 19, 2014
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Vegetables:
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Beets
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Blackberries
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Cabbage
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Cantaloupes
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Cucumbers
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Corn (Hopefully by the Truckload)
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Eggplant
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Green Beans
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Honey
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Okra
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Onions-White &Yellow
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Peaches
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Peas
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Peppers-Bell & Hot
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Potatoes
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Sauces-Hot & Mild
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Squash
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Tomatoes-Red & Green (Lots!)
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Watermelon
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Zucchini
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Plus:
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Baked Goods
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Crafts – Soaps/Walking sticks/Handmade crafts/Candles/Gift Baskets/Cards
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Flowers for sale
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Plants for sale
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July Seminars at the Vance Co. Regional Farmers Market
July 26th Master Gardeners will have their information table at the market and will answer questions from the public during market hours of 7:30am until 1:00pm
July 30th“Deer in the Garden” @12 noon in the Farmers Market Classroom will be taught by Edna Gaston
Fresh Tomato Salsa Recipe
Ingredients
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2-3 medium sized fresh tomatoes (from 1 lb to 1 1/2 lb), stems removed, finely diced
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1/2 red onion, finely diced
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½ cup celery finely diced
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1 green or red bell pepper (stems, ribs, seeds removed), finely diced
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2 TBSP of extra virgin olive oil
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Juice of one lime
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Salt and pepper to taste
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Optional: oregano, red pepper flakes and or cumin to taste
Method
1 Start with chopping up 2 medium sized fresh tomatoes. (I use about four Roma style tomatoes) Dice onions, celery, and bell peppers.
2 Combine all of the ingredients in a medium sized bowl. Taste. If you want some heat, add some ground cumin or a few red pepper flakes. (I add oregano or an Italian Seasoning blend, about a tablespoon)
Let the mixture sit for an hour for the flavors to combine. (I refrigerate mine as I like it very cold when served)
This recipe makes approximately 3-4 cups.
Serve with chips, tortillas, tacos, burritos, or quesadillas
See you in August!