Sent August 25, 2010The season is changing So lets be watching
The flowers are fading Yellow to brown while I'm walking. Hello, My fall raspberries are ready now, about two weeks early like most things this season. Did you hear Jim
Gilbert mention this Sunday morning on WCCO radio? |
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I'm Picking Fresh Daily . . .
- Organic Fall Raspberries
- Organic Ground Cherries
- Organic Slicing Tomatoes
- Organic Roma Tomatoes
- Organic Cherry Tomatoes
- Organic Heirloom Tomatoes
- Organic Green Beans
- Organic Slicing Cucumbers
- Organic Cabbage
- Organic Green Onions
- Organic Eggplant
- Organic Beets
- Organic Shallots
- Organic Onions - Red, Yellow, White
- Organic Carrots
- Organic Zucchini
- Organic Sweet Peppers - Green, Red, Ivory, Purple
- Organic Hot Peppers - Jalepenos, Garden Salsa, Hot Portugal
- Organic Potatoes - Red, White, Yellow Yukon Gold, Fingerlings
- Organic Basil
- Organic Parsley
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Time to Fill your Willow Basket with . . .
- Minnesota Grown Zestar Apples
- Minnesota Grown Ginger Gold Apples
- Home Grown Sweet Corn
- Home Grown Muskmelon
- Home Grown Baby Red Potatoes
- Fresh Carver County Garlic
- Indiana Watermelon
- California Nectarines
- California Plums - Black, Red
- Michigan Blueberries
- Michigan Peaches
- Organic Bananas
- Garlic from Gilroy, California, the garlic capital of the world!
- NEW! Breads from MainStreet Bakery of Edina. The breads are fabulous, a lot of grains!
- New crop of Honey from my farm by Scott's Bees & Honey
- Local new crop Maple Syrup from East Bay Sugarbush of Waconia
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Put everything, except the tomatoes, in a blender or food processor. Cover and process just until coarse and
chunky in texture. Pour into a bowl. Chop tomatoes by hand, using a blender or food processor makes them too juicy. Add the chopped tomatoes to the mixture in the bowl and mix
well. Add salt to taste. Makes about six servings.
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