There is nothing like fresh vegetables right out of the field to kick up any meal. They can also BE the meal. But this little dish is easy enough to make and can be side dish, a nacho topper, a salsa, or a salad.
It’s super easy to make and doesn’t take very long to prep. If it can sit in the refrigerator for a few hours before you serve it cold that would be best. But you could also heat it up to help meld the flavors and use it as a side dish with chicken or pork. It would be great on tacos too!
Whenever we make this dish we use the rule of three: For every ear of corn you will want to use 1 tomato, 1 jalapeno, and 1 clove of garlic. This will render this dish quite spicy and if that’s not your thing you can easily replace the jalapeno with a less spicy pepper like a banana pepper or a bell pepper.
Start by cutting the kernels off the ear and place them in a bowl. We just rough chop the rest of the ingredients and put them in the same bowl and then toss with salt and pepper to taste. That’s it. But when these ingredients are fresh you don’t need to do much with it to make it taste great.
Officially it is spring but Mother Nature is thinking otherwise. Just the other morning we had a little frost on the puddles and scattered snow showers on and off. But all in all the ground is starting to firm up and the mud is going away (thank goodness). With any kind of luck we can start to get out in the fields next week and get a few early crops planted.
This week we officially wrapped up the greenhouse expansion project. Hard to believe when I first started vegetable farming my greenhouse was a whopping 10 x 16 feet. Then in 2004 we added on another 12 feet. That little greenhouse raised plants, dried onions, cured sweet potatoes, and stored odds and ends in the off season. The last few years we have raised plants in the high tunnel by the barn but it wasn’t ideal.
Peppers, tomatoes, Eggplant
More veggies and flowers
So this spring we tore down our little greenhouse to make way for a 20 x 36 foot greenhouse. It was a fun project and a nice change of pace. Last Friday we moved in onion plants and now its almost full (maybe it should have been bigger?) Peppers, tomatoes, and eggplant are off to a great start. Pretty soon we will be starting zucchini, cucumbers, melons, and a few flowers for our girls.
We started a little bit of machinery maintenance on the mulch layer. Plastic mulch is a very helpful tool for us for many reasons. It helps to warm the soil in the spring, keeps the weeds away, and makes it possible for drip irrigation. The plow points on the front were pretty worn out. I was able to get a new set at the farm supply store in Penn Yan (another story someday). I cut the old ones off and got the shiny new on, greased her up and now she’s ready to roll. On the rainy days I can chip away at the rest of the fleet.
Garlic is well on its way already. They look like little soldiers standing in a row. Garlic is a great crop to make you feel good. Always the first out of the ground. It can get snowed on, froze, and rained on but it doesn’t care, just keeps growing.
The meat chicken business is in full swing. We are butchering the first batch of spring next week and then starting the beginning of May we will have fresh every week until fall. We get chicks every other week and right now we have three groups going. It’s amazing how they grow so fast!
But did you know that post office ships the baby chicks? They come from a hatchery in Pennsylvania that ships them Tuesday and we usually get them the next day. But you should see the looks on peoples faces when you have these noisy boxes of chicks!
We are hoping to get some of our direct seed crops in the field next week.Peas, radishes, and carrots are the first guys to be seeded outside. They don’t mind the cooler soil temperature. We also have a whole bunch of transplants to squeeze into the high tunnel and caterpillar tunnel.
Bok choi, kale, chard, beets, broccoli rabe, and scallions will be the first transplants of the season. I’m sure they won’t all fit inside and the rest will be transplanted outside. We use the tunnels to get a jump on the season and have more variety on the tables at the market. Next to follow are potatoes and onions but they will have to wait until the following week.
Still have time to sign up for the Summer CSAand we are very excited about the new Victor pickup location. Check us out at the markets Rochester Public, Saturday and Brighton, Sunday.