This week at the market, Eric will have: potatoes, onions, garlic, chard, lettuce, kale, collards, Asian greens, mustard greens, dandelion greens, turnips, raspberries, frisee (bitter frilly green), escarole, cucumbers, zucchini, eggs, chicken and the Speakeasy will be up and running!
My brother and his family live in Las Vegas. Over the last 4-5 years they have torn all the grass out on their land, and have put in raised garden beds. Over the first couple of years, my brother would call Eric and have short discussion about building the beds, what to plant, etc. The last two years the conversations have become longer and more intense. They would talk about building green houses, germination and row cover. Finally this year my brother shared this video with us, showing their operation in action. It’s pretty impressive for a “backyard garden,” in the desert. I love hearing about what big harvest they have coming in, currently they are processing tomatoes, and A LOT of them. They have been making and canning salsa like crazy. Here’s a short video they put together earlier this year.
This made me think I should have Eric share with you his salsa recipe. Salt Fork Farms Salsa:
One quart tomatoes
3 guajillo peppers (or Nuevo Mexico)
2 chipotle peppers
3 cloves garlic
1 t Salt
1/2 t Pepper
2 T Olive oil
Add 1 cup of water to peppers and garlic in a sauce pan. Bring to a boil. Lower to simmer and cover for 10 minutes. Add this mixture to tomatoes in blender. Pulse until well blended. Add salt, pepper and oil. Boom. If desired, you can add lime and or cilantro.
Have a great weekend, everyone. We look forward to sharing any baby news with you anytime!