The canning continues on the farm, as we save some more tomatoes from the compost pile. The seconds have been good in salsa and chili sauce, while the paste have been reserved for tomato sauce. The Speckled Paste variety has been a promising trial. I’ve never seen a better paste tomato. We hope to get an even better harvest next year.

Carrots
While we feel we have found several excellent versions of orange carrots, we are still working on the red and yellow ones. They are not always as tender as the orange ones, and may need a little cooking to shine.

The recipe below was inspired by a dish that friend Liz Elmore treated us to. It as been modified from the version in the Week 15, 2006 newsletter, and is ready for whatever recipe change you can think of. Additions or substitutions of sesame oil, pumpkin seeds, pine nuts, almond butter, hot pepper, etc. are all great. Try it on the kids.

Carrot Butter Spread
Ingredients:
4 medium carrots, cut into bite-size pieces
2 tbsp sunflower seeds
1 tbsp peanut butter
2 tbsp chopped chives
Salt and pepper to taste

Method:
Cut carrots into bite-size pieces. Take three of the carrots and steam them until tender (10-15 minutes) Put the raw carrot, sunflower seeds, salt and pepper into a food processor and process on pulse to a coarse paste. Add the carrots and peanut butter and process again into a paste. Mix in the chives. Spread on bread or crackers, or use as a dip for vegetables.

Bulk List
Fair Share Farm
CSA Bulk Order Form Week of 8/11/08
Item Member Cost Non- Member Cost
Dried herbs $1.75 $2.00
thyme, marjoram, dried hot
peppers, lovage, lavendar
flowers, coriander, oregano

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