Pineappleheads from the ARTfarm photo archive. We’ll have sweet pineapples for earlybirds tomorrow at the farmstand!
A pineapple plant takes up to two years to form a single fruit on a central stalk. Mango trees blooming in the background! Fruit season is almost here!
Wednesday’s bonanza: Sweet salad mix, teen spicy salad mix, teen arugula, all our types of tomatoes, all five kinds of hot & sweet peppers, red-jacketed orange fleshed sweet potatoes, dandelion greens, onions, Italian basil, parsley, garlic chives, dill, recao, baby radishes, loads of sweet papaya, lots of rich dry heirloom pumpkins, pineapple, a few bags of early bird figs, fresh ginger and turmeric root, and locally produced Fiddlewood Farm’s fresh mild creamy goat cheese!
Farmer Luca’s Pineapple Hot Sauce
This tastes best if all of the ingredients are from the ARTfarm, but do what you can! This version is mildly spicy but you could add a few chilies to make it even hotter or other peppers of your choice.
1 C. red or green serrano peppers, washed and stems removed. For a milder sauce use the riper, red serranos and remove the seeds. The color of the peppers will make your sauce either a greenish or pinkish concoction. The flavor is not drastically affected either way.
1/2 C. pineapple, skinned and coarsely chopped
1/4 C. green coriander seed
1/4 C. onion, bulb and tops coarsely chopped
1/2 C. apple cider vinegar
1 Tbsp. salt
Purée everything in a blender and add a bit of water as needed to thin the sauce to your desired consistency. Store in the refrigerator and enjoy!
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