La Vista Weekly Weeder
La Vista Weekly Weeder Volume 14
August 17th 2015
Issue 14
This Weeks Harvest
Thanks to everyone who made Tomato Fest a huge success!
Potatoes Tomatoes Scallions Garlic
Basil Zesty Summer Salad Mix Squash POSSIBLE CHOICES:
Peppers Eggplant Cucumber Pick Your Own: (Farm Pick Up) All you can pick Green Beans & Cherry Tomatoes Okra- ¼ quart (wear long sleeves and pants to harvest) Herbs: basil, cinnamon basil, lemon basil, mint, lemon balm, oregano, sage, thyme, parsley
*** This list is subject to change depending on weather and crop availability ***
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VOLUNTEER WORKDAYS: Every Tuesday and Friday 9am-3pm
Click Here to Renew your Membership
Tomato Fest
All you can pick Green Beans & Cherry Tomatoes Current Members: Click here for information on PICKING UP YOUR SHARE
Events at La Vista
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1 Place Winner… Marjorie Wheeler Tomato Corn Pie & Sungold Jam Sungold Jam 3 1/2 c sungold cherry tomatoes, lightly chopped Zest from 1 medium lemon 1/4 c lemon juice 1/4 t butter 3 1/2 c sugar 1 box Surejell pectin 1. Measure sun-gold pulp, lemon zest, lemon juice 1/8 t salt into 6-8 qt saucepan. 2. Stir in pectin and butter. 3. Bring to rolling boil, add sugar all at once. 4. Bring to rolling boil and stir for 1 minute 5. Fill sterile jars and process in a boiling water bath 10 min. Tomato Corn Pie (adapted from American Profile; recipe by Lauren Ashby) Double pie crust 4-5 homegrown tomatoes (slice and place on paper towels; cover with another paper towel to absorb some of the juice) 2 ears of corn, kernels cut off 2 cloves of garlic cut in small pieces 2-4 tablespoons fresh chopped basil 2T Parmesan cheese
8/22 Volunteer Workday 11/1 Annual Harvest Potluck 3-7pm 10/3 Taste of the Farm Fundraiser Dinner 11/6
Crisis Center Harvest 10am-2pm
2nd Place Winner… Catherine Moore Pretzel & Tomato Bites with French Onion & Tomato dipping sauce
Topping; 1/2 c mayonnaise 2 T Parmesan 2T lemon juice 1. Line 9" pie pan with pastry. 2. Sprinkle with 2 T Parmesan 3. Put 1/2 corn, top with a layer of tomatoes topped with garlic and basil. Repeat. 4. Stir together topping and spread on top. 5. Add top crust. Bake at 400 for 40 minutes
Place sliced companion pretzels and cherry tomatoes on toothpicks. Serve with French onion dip mixed with fresh diced Roma tomatoes.
Check out Farmer Crystals Seed to Table Recipes in Feast Magazine
August 17th 2015
Issue 14
This Weeks Harvest
Thanks to everyone who made Tomato Fest a huge success!
Potatoes Tomatoes Scallions Garlic
Basil Zesty Summer Salad Mix Squash POSSIBLE CHOICES:
Peppers Eggplant Cucumber Pick Your Own: (Farm Pick Up) All you can pick Green Beans & Cherry Tomatoes Okra- ¼ quart (wear long sleeves and pants to harvest) Herbs: basil, cinnamon basil, lemon basil, mint, lemon balm, oregano, sage, thyme, parsley
*** This list is subject to change depending on weather and crop availability ***
Hjhjkhjhjh Jhjhjhjhhh Shjhjhjh Njsjhjh Hjhjhjh
VOLUNTEER WORKDAYS: Every Tuesday and Friday 9am-3pm
Click Here to Renew your Membership
Tomato Fest
All you can pick Green Beans & Cherry Tomatoes Current Members: Click here for information on PICKING UP YOUR SHARE
Events at La Vista
st
1 Place Winner… Marjorie Wheeler Tomato Corn Pie & Sungold Jam Sungold Jam 3 1/2 c sungold cherry tomatoes, lightly chopped Zest from 1 medium lemon 1/4 c lemon juice 1/4 t butter 3 1/2 c sugar 1 box Surejell pectin 1. Measure sun-gold pulp, lemon zest, lemon juice 1/8 t salt into 6-8 qt saucepan. 2. Stir in pectin and butter. 3. Bring to rolling boil, add sugar all at once. 4. Bring to rolling boil and stir for 1 minute 5. Fill sterile jars and process in a boiling water bath 10 min. Tomato Corn Pie (adapted from American Profile; recipe by Lauren Ashby) Double pie crust 4-5 homegrown tomatoes (slice and place on paper towels; cover with another paper towel to absorb some of the juice) 2 ears of corn, kernels cut off 2 cloves of garlic cut in small pieces 2-4 tablespoons fresh chopped basil 2T Parmesan cheese
8/22 Volunteer Workday 11/1 Annual Harvest Potluck 3-7pm 10/3 Taste of the Farm Fundraiser Dinner 11/6
Crisis Center Harvest 10am-2pm
2nd Place Winner… Catherine Moore Pretzel & Tomato Bites with French Onion & Tomato dipping sauce
Topping; 1/2 c mayonnaise 2 T Parmesan 2T lemon juice 1. Line 9" pie pan with pastry. 2. Sprinkle with 2 T Parmesan 3. Put 1/2 corn, top with a layer of tomatoes topped with garlic and basil. Repeat. 4. Stir together topping and spread on top. 5. Add top crust. Bake at 400 for 40 minutes
Place sliced companion pretzels and cherry tomatoes on toothpicks. Serve with French onion dip mixed with fresh diced Roma tomatoes.
Check out Farmer Crystals Seed to Table Recipes in Feast Magazine
