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Week 24 ( B)
October 24, 2014
Seeds of Hope Farm
CSA Newsletter
Seeds of Hope Farm
CSA Newsletter
This weeks
share:
Potatoes
Mustard Greens or
Radishes
Hot Peppers
Tomatoes
Green Tomatoes
Scallions (Green
Onions)
Mixed Lettuce or
Boc Choi
Eggplant
Garlic
Cilantro








Next weeks
most likely:
Garlic
Peppers
Hot Peppers
Potatoes or Winter
Squash
Onions
Kale or Collard
Asian Greens





For me, fall is the finest of seasons. Aged colors, slow mornings, bright afternoons,
long sunsets fading to evening. Fallen leaves cover and beautify the order of a groomed
lawns.
In the field, pressures lessen. The critters and the weeds slow, but the bounty continues.
Leaves and roots and fruits still come to us.
I am a little anxious for a frost, hoping it comes sooner than later. This is a signal
to plant our garlic, remove the summer plants and sow our final cover crops. A frost also
means sweeter greens and roots for us to enjoy.
In two weeks or so we hope to offer broccoli, cabbage, and leeks, oh my! Our
germination troubles of July, August, and September have considerably lowered potential
yields and delayed harvest. We may be lucky to harvest any beets at all. We have carrots
but few. For the Thanksgiving planners, be expecting many greens, sweet potatoes,
potatoes, and winter squash in coming weeks.
This Weeks Share This week we are offering green tomatoes, hot peppers,
garlic, and cilantro. Sounds like green tomato salsa time. There are also the possibilities
of Cha Cha and fried green tomatoes. We will save the Cha Cha recipe for another week
when we have more sweet peppers to offer.
Some of the red tomatoes arent fully ripe but will ripen on the counter in days.







From Your Farmers:




Upcoming Events:
Our second CSA dinner and cooking class is
Wednesday, June 25 at 6 PM. This dinner will
be held at Unity Evangelical Lutheran
Church, 8454 Glen Echo Dr in Bel-Nor, 63121
at 6 PM. Everyone is invited, but please RSVP
so we know how many to count on. RSVP or
sign up when picking up your share, or calling
Gabriel at 566.8643. Bring the family!




Collard
Upcoming Events:
Tomorrow!! October 25, Make a Difference Day. We will be filling the raised
beds at the Helping Hands and Castle Point Community Gardens with garden mix.
Come lend a hand and make some new friends.
Members: After today, weekly members have 4 weeks to go, A and B two weeks each.




Green
Tomatoes

Tomatoes

Potatoes

Boc choi
Eggplant
Garlic

Hot Peppers

Radish
Mustards
Mixed Lettuce

Scallions




























This Weeks Recipe:
Comes to us from freshpreserving.com. Hopefully you have some onions left over from previous weeks.
If not, we will be giving our green tomatoes for at least one more week. They will keep just fine below 60
degrees.
We have listed the green salsa as a canning recipe. If you just want a delicious salsa, skip the canning
steps and just follow the steps from Combine to Ladel.

YOU WILL NEED:
7 cups chopped cored peeled green tomatoes (about 12 medium)
5 to 10 jalapeno, Habaero or Scotch bonnet peppers, seeded and finely chopped
2 cups chopped red onion (about 2 large)
2 cloves garlic, finely chopped
1/2 cup lime juice
1/2 cup loosely packed finely chopped cilantro
2 tsp ground cumin
1 tsp dried oregano
1 tsp salt
1 tsp freshly ground black pepper
6 Ball (8 oz) half pint glass preserving jars with lids and bands
DIRECTIONS:
1. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash
lids in warm soapy water and set bands aside.
2. COMBINE tomatoes, peppers, onion, garlic and lime juice in a large saucepan. Bring to a boil. Stir in
cilantro, cumin, oregano, salt and pepper. Reduce heat and simmer 5 minutes.
3. LADLE hot salsa into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid
on jar. Apply band and adjust until fit is fingertip tight.
4. PROCESS filled jars in a boiling water canner for 20 minutes, adjusting for altitude. Remove jars and
cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Quick Tip: Use from 5 to 10 hot peppers to reach the level of heat you desire. When cutting or seeding
hot peppers, wear rubber gloves to prevent hands from being burned.