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May, 2011:

On the menu: May 30, 2011 plus Green Tomato Salsa recipe

Red Onions

Chard ‘Sunshine Mix’

Carrots

Blackberries!

Green Tomatoes

Cayenne and Hungarian Wax Pepper (hot)

Cilantro

Spring Garlic

Green Beans ‘Roma 2’

Herb Bouquet

Farm fresh eggs

 

Fresh from the Garden Green Tomato Salsa

A Sunshine For Dinner original recipe!

Perfect for a relaxed Memorial Day meal.

Green tomatoes – a couple

Garlic – plenty

Cilantro – a bit

Fresh peppers – how spicy do you like it?

Red onion – a few tablespoons

Lemon or lime juice – a few tablespoons till it tastes bright

Salt – to taste

 

Run it all through the food processor until coarsely blended, or chop it up with a knife and mix it in a bowl. Enjoy!

 

I think I put all you need in the bag – except the lemon or lime juice. What you really need here is an acid to balance the flavors, so if you need to, substitute some kind of light colored vinegar, no balsamic! The color will be very unappetizing!

 

Garlic: This is spring garlic – uncured, just freshly pulled from the soil. Very easy to peel, very delicious, and needs to be kept refrigerated. My garlic crop is not looking too good this year, but the taste of spring garlic makes up for the disappointment.

 

You could also make fried green tomatoes if the salsa is not for you!

 

 

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On the menu: May 23, 2011

Spring Onions

Chard ‘Sunshine Mix’

Carrots

Bok Choy

Radishes

New Potatoes

Spring Garlic

Herb Bouquet

Farm fresh eggs

 

Spring garlic:
Spring garlic is like the soft-shell crab stage of garlic.  The papery layers haven’t matured and cured yet into their customary dryness.  To enjoy this delicacy, just peel off the outer leathery layers and then chop up the entire head – no need for any more peeling!
Keep this garlic refrigerated, and use it up quick.  It is not for storing, it is for using!

Herb bouquet:
What to do with this?  That is the question I ask myself each time I go in or out my front door, passing my overflowing herb garden!
The best thing to do with it is drop it down into a small juice glass with water, and put it in your refrigerator.  Each time you open the door, the beautiful scent and appearance of the herbs will cheer and refresh you!
Pick them out of the bunch and use them as you like, when they wither, put them in the compost pile.
Contents: parsley, rosemary, chives, sage, lavender blossom, lemon balm, dill

Enjoy,
Georgiaberry

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On the menu this week: May 16, 2011

Spring Onions

Yellow Summer Squash

Red Russian Kale

Beets and Beet Greens

Radishes

Baby Romaine Lettuce

Parsley

Chives

Rosemary

Farm fresh eggs

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On the menu this week: May 9, 2011

Spring onions

New potatoes – ‘Red La Sota’

Red Russian Kale

Beets and Beet Greens

Radishes

Baby Romaine Lettuce

Parsley

Chives

Rosemary

Farm fresh eggs

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