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The Cumming Harvest
thecummingharvest@live.com
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THIS WEEK

We’re starting into our slowest time at the market…for sales that is. The market always seems to slow down around the end of summer and first few weeks of school while we’re all busy getting our kids ready for a new year, shopping for school supplies, clothes, etc. This is unfortunate though for farmers because the farmers are not slowing down. This is the time of year farmers usually have bumper crops of cucumbers, tomatoes, eggplant, summer squash, zucchini and peppers that they are harvesting feverishly to make sure these valuable, nutritious foods don’t decay on the vine. Harvesting at just the right time so it’s the freshest it can be is a daily task.

It’s a great time to ask for a bulk order. Even if you don’t see it listed, you can still ask me or contact the farmer directly about buying a large amount.

Here’s some easy recipes to help get you ready.

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“SIMPLE SALSA”
3 cups chopped tomatoes
1/2 cup chopped green bell pepper
1 cup onion, diced
1/4 cup minced fresh cilantro
2 tablespoons fresh lime juice
4 teaspoons chopped fresh jalapeno pepper (including seeds)
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper

Directions
Stir the tomatoes, green bell pepper, onion, cilantro, lime juice, jalapeno pepper, cumin, salt, and pepper in a bowl. Serve.

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“SIMPLE SAUCE”
“A great recipe for using up extra-ripe tomatoes from the garden. Double the batch and freeze half; it freezes well.”

3 tablespoons olive oil
1/2 onion, chopped
8 large tomatoes, peeled and cut into big chunks
6 cloves garlic, minced
1 bay leaf
1/2 cup red wine
1 tablespoon honey
2 teaspoons dried basil
1 teaspoon oregano
1 teaspoon dried marjoram
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon fennel seed
1/4 teaspoon crushed red pepper
2 teaspoons balsamic vinegar, or more to taste

Directions
Heat olive oil in a stockpot over medium heat. Cook and stir onion in hot oil until softened, about 5 minutes; add tomatoes, garlic, and bay leaf. Bring the liquid from the tomatoes to a boil, reduce to medium-low, and simmer mixture until tomatoes are softened, about 30 minutes.

Stir red wine, honey, basil, oregano, marjoram, salt, black pepper, fennel seed, and crushed red pepper into the tomato mixture; bring again to a simmer and cook until herbs have flavored the sauce, about 30 minutes more.

Stir balsamic vinegar into the sauce.

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“CUCUMBER SALAD”
“Cool, delicious cucumber salad. For a pretty salad, peel only half of each cucumber, leaving strips of skin on each. Don’t make the vinegar solution first and then chop the cucumber because it’s important that the vinegar solution be hot to ensure proper flavoring.”

4 cucumbers, thinly sliced
1 small white onion, thinly sliced
1 cup white vinegar
1/2 cup water
3/4 cup white sugar
1 tablespoon dried dill, or to taste

Toss together the cucumbers and onion in a large bowl. Combine the vinegar, water and sugar in a saucepan over medium-high heat. Bring to a boil, and pour over the cucumber and onions. Stir in dill, cover, and refrigerate until cold. This can also be eaten at room temperature, but be sure to allow the cucumbers to marinate for at least 1 hour.

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Pick-Up

Market Location and Pick Up
135 Enterprise Drive, Suite I, Cumming, GA 30040
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