Tomato and Cuke Extravaganza!
Steve here checking in with a few updates for all of you vegetable addicts:
Cukes galore! Our new cucumber crop has recently decided to start producing at an alarmingly delicious rate and we have our displays stocked to the brim with beautiful slicing cucumbers (only 79 cents apiece). Along with the regular cucumbers, we are currently picking a brand new variety of pickling cukes that have been fantastic thus far and make a delicious and healthy summer snack (try them chilled for a cool refresher on those hot days).
Also, for those of you planning on jarring up some of our tasty pickling cukes, we have plenty of homegrown dill, picked fresh daily.
Heirloom tomatoes are IN! These unique tomatoes are a staple of our farm stand during the summer months and make a great compliment to any salad, sauce, and are just plain delicious on their own! In particular, our Striped German and Rainbow varieties are some of the best and biggest we’ve had in recent years, ranging from around one to almost three pounds! So if you’re looking for a way to add some pizzazz to your next dinner party or feel like trying something new, take a good look at these colorful characters, you won’t be disappointed.
Lastly, new this year we have Hole Mole hot peppers and we have a lot of them . This popular spicy pepper is used primarily for, you guessed it, mole sauce. This Mexican sauce is a staple in many areas south of the border but is delicious no matter where you prepare it (recipe from Nichols garden and nursery.com)
“Holy Mole” Mole
3 Tbsp Vegetable Oil
2 cups Chopped Onions
8 Red/Brown ripe Holy Mole Peppers,
deseeded & chopped
2 cloves garlic peeled & chopped
1/4 cup raisins, chopped
4 tsp Chili powder, hot or mild
3/4 Tsp Ground Cinnamon
1/2 teaspoon Ground cloves
2 cups Chicken or Turkey Broth
1 16 oz. can Diced Tomatoes or 2 large chopped, peeled tomatoes
1 oz. dark unsweetened chocolate
2 Tbsp. Peanut Butter
1 Corn tortilla, lightly toasted and shredded
Heat oil in a large skillet, add onion, garlic, pepers and raisins. Saute until onions are slightly transparent. Stir in remaining ingredients and simmer 20 minutes. Puree sauce in food processor or blender until smooth. For chicken, turkey or pork mole, add precooked meat to sauce. Serve with rice.
That’s all for now, but be sure to keep checking in for updates and news from our fields. Thanks for shopping with us!