September 8 Farm Stand

To make an easy fresh salsa dice up or food process tomatoes, onion,
jalapeno, salt and pepper. Adjust ratios to your liking.
Optional: cilantro & a squeeze of lime.

This week we've been busy in the kitchen, eating, canning and freezing as much summer goodness as we can. We've roasted veggies, canned tomatoes, enjoyed fresh salsa, whipped up an easy greek zucchini salad, and bottled a beautiful purple basil and garlic vinegar that we should have at the farm stand in a few weeks. This is the crazy time of the year, but it's also the tastiest.

We mentioned on Facebook that we were trying out ground cherry jam in hopes to sell this weekend. Unfortunately, we just don't have the recipe down just yet. We'll keep you posted if it ends up working out. It takes a lot of ground cherries to make the jam and since they preserve so well in their husks, jam may not be the best use.

Here's the full list we'll have this Saturday, 9 a.m.- 1 p.m. in Blawnox. We accept cash and Farmer's Market Nutrition Program (FMNP) checks.

Fingerling Potatoes
Lettuce
Heirloom Tomatoes - Eva Purple Ball, Gold Medal, Red Cherry, Roma
Ground Cherries
Green peppers
Radishes
Green Beans
Swiss Chard

Zucchini

Yellow Summer Squash
Red Onions

Garlic
Tarragon Vinegar (homemade by Kristie)
Local (Fox Chapel) raw honey from Hannah's Honey
Celebration Winter Squash (like a sweet Acorn)  (from Clarion River Organics)