And we enter the season of tomatoes, lots of tomatoes! For anyone interested in learning how to preserve them for winter use, pickyourown.org offers how-to sections on freezing, canning & drying. You’ll find these resources, along with plenty of extra recipes to try, HERE.
Also, please note that the volunteer day scheduled for this Sat., August 6th, has been postponed. We plan to have our next volunteer day in the milder temperatures of September. I’ll be in touch as soon as we pin point the exact date and we’ll look forward to seeing you then! In the meantime, enjoy the following fresh tomato salsa recipe:
• 2-3 medium-sized fresh tomatoes (from 1 lb to 1 1/2 lb), stems removed, finely diced
• 1/2 red onion, finely diced
• 2 chili peppers (stems, ribs, seeds removed), finely diced
• Juice of one lime
• 1/2 cup chopped cilantro
• Salt and pepper to taste
• Optional: oregano and/or cumin to taste
1. Combine all of the ingredients in a medium-sized bowl. Taste. If the chilies make the salsa too hot, add some more chopped tomato. If not hot enough, carefully add a few of the seeds from the chilies, or add some ground cumin.
2. Let sit for an hour for the flavors to combine.
3. Serve with chips, tortillas, tacos, burritos, quesadillas, pinto or black beans. Enjoy!