From Tony’s Farm Today

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Bill and I headed up to the farm today for our weekly picking. 96 degrees in the shade and there ain’t no shade on the farm.
We walked the field and talked with Tony about what was ready to go and started picking.
Chili peppers really like this weather so there was an abundance of those, both hot and sweet. Most of the hot ones, cayenne,  piruri, fish peppers, and a yellow one that tastes like a habanero without the heat, I will make into our hot sauces for the year. After the chillies sit with vinegar and salt for 2 weeks we will strain them and pour it into our oak casks to mellow for 2 months. 
The sweet chillies we will pickle and use for garnish throughout the year.
Also out there we got eggplant, 4 varieties, cucumbers,  purslane,  some melons and chocolate cherry tomatoes.
Looks like a fun week of coming up with new dishes using this bounty.

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