Harvest Ticket, October 18-19 Page One



Click on image to enlarge for easier viewing. See recipes below!

Comments

Post a Comment

Popular posts from this blog

This Week's Pick It Ticket

Well, we sure are knee deep in cherry tomatoes. I hope the majority of my supporters are tomato fans. Here's a pick ticket for this week Avocados Limes Head Lettuce Baby Lettuce Carrots Chilis (both the medium hot Japapeno which is plump and the long weird Pico de Gallo which isn't very hot at all) Peaches Swiss Chard Mint Pok Choy (large head) Green Beans Cukes Leeks in large baskets only Oranges Cherry Tomatoes
Read more

Mandatory Pasteurization Concerns

This just landed in my e-mail box: Mandatory Pasteurization of Almonds as of September 1st, 2007 has taken effect . From now on it's impossible, in fact, illegal, to get raw Almonds in the United States. Nuts sold as "raw" are not actually raw any more, but processed. Here's what Jason Sinclaire has to say on that subject: "Truly raw almonds, with their enzymes intact, are a living, nutrition-packed food. Raw almonds that have been soaked and sprouted are nutritionally superior food to heated almonds, and are more easily assimilated in the digestive process. Heating almonds over 112 degrees destroys their enzymes, and greatly diminishes their nutritional value. Heating also leads to rancidity of nuts." Every almond sold commercially from here on out has to be pasteurized. Also, let's keep an eye on almond pricing, because almond growers are now required by law to truck their almonds to one of five just-built USDA approved pasteurization facilities in Cal...
Read more

Harvest Shot for September 15-16, 2015

Image
Greetings from Morning Song! You'll notice we're harvesting our guavas this week at last! This is the first week of harvest as they're just coming in. Leave on counter until they are slightly soft when pressed, much like you would an avocado. Some people enjoy the skin as I do, others cut long-wise and scoop the delicious flesh out as you would a melon. I like them right out of hand, but have also sliced, frozen and used in smoothies. I also leave the skin on, and slice thin and include in salads. The skin has a minty kind of flavor when perfectly ripe.
Read more