This blog post is part of a summer series, focusing on how to prepare and cook produce from a crop share, as well as the benefits of handpicked veggies. As a first time Community Supported Agriculture (CSA) member, I’ll be testing out fresh recipes bi-weekly as I pick up my crops. You can read about my crop share journey below, and view my recipe-creations on Love and Homemade Recipes.
Fresh veggies from my CSA that I used to make homemade garden salsa.
This week I was able to make the most of my crop share (which I thought was appropriate considering we’re at our halfway point!) by using fresh tomatoes, peppers and onions from my CSA to make garden salsa.
Thanks to our farmers, I learned some interesting facts about a disease called anthracnose that affected our tomato share this week.
- Tomatoes affected by anthracnose deteriorate quickly, rapidly developing sunken black spots
- Although the tomatoes are packed fresh, the sunken spots are symptoms that appear only a day or two after the harvest
A tomato affected by anthracnose disease.
This was the first encounter our farmers had with anthracnose and kindly kept us informed and offered us new healthy, fresh tomatoes. Although I hated seeing the tomatoes go to waste, it’s interesting to see just a small sample of what our CSA farmers deal with to get us the crops we deliciously enjoy each week.
With my fresh tomatoes in hand, I finally had all the ingredients needed to make my garden salsa.
What have you made lately with your summer produce?
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