All Markets In Full Swing!
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Market Locations and Hours
Recipe of the Month
Martha Rose Shulman at NY Times
¼ small white or red onion, minced
1 teaspoon red wine vinegar
1 pound fresh, ripe tomatoes, finely chopped
1 to 3 jalapeño or serrano chiles, to taste, minced (and seeded, if you would like a milder salsa)
4 tablespoons chopped fresh cilantro, more to taste
1 to 3 teaspoons fresh lime juice (optional)
Salt to taste
Place minced onion in a bowl and cover with cold water. Add vinegar and let sit for 5 minutes or longer. Drain and rinse with cold water.
In a medium bowl, combine remaining ingredients and stir in onions. (If your tomatoes are full of flavor, you won’t need lime juice.) Ideally, let stand at room temperature for 15 to 30 minutes before eating so that flavors will blend and ripen.
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Fun Fact: It's still summer! (maybe? still cloudy and cool here), and the amazing New Morning Farm team has already put over 225 plantings out into the fields in 2017. And there are often multiple varieties in each planting! We do try to clump and group crops when possible, but each planting still needs a significant amount of individual management and labor.
New at markets: New Morning Farm Raspberries! Our favorite variety with the best flavor! We've lots of great looking corn this week, consider buying a few extra to freeze for winter. Please ask market managers for easy corn freezing tips.
Diversity provides resilience and strength! After all the heat the past two weeks or so, suddenly it is very cool for early August. Both crops and workers are feeling the sudden change. Summer crops, like tomatoes, basil, cucumbers, squash, and others will slow down and struggle. The broccoli, kale, Brussels sprouts, and carrots and lettuce planted for fall harvest are loving the change and growing like crazy. Our workers are similar, those of us who thrive in the heat were great motivators and buoyed up the entire crew. Now those of us who feel invigorated when it's a bit cooler help to keep the spirits high.
At markets this week: Lettuce has rebounded! We will have full amounts for all your summer sandwich/salad needs. Beans will be our favorite Jade, and there are bushels and bushels and they look great! Looking forward to seeing you at markets!
We are quite relieved that the big storm last weekend did not push our river over it's banks and into the fields. With the forecasts we weren't sure what would happen. It's August, and business as usual in August includes more seeding, transplanting, harvesting, cleanup of harvested fields, and the very first preparations for fall and winter fields and markets.
We are just starting to note the first milestones that presage the coming change of season. The final summer squash planting goes out today. All the season's corn has been planted, and the last beans will go out within a week or so. There are still dozens of crops to seed and plant and grow, but it's a nice feeling to check off some of these larger milestones.
It's still July, and here on the farm we are in the middle of planting and transplanting all the fall crops that will supply us with delicious veggies from September through March. Work wise this keeps us quite busy, harvesting and managing the bounty of summer, while growing the big fall and winter crops.
At markets this week: We'll have nearly everything to make a fantastic ratatouille. Tomatoes, Summer Squashes, Onions, Garlic, and Oregano. Our Sheridan and Watkins customers will also find the Eggplant, and Green Peppers (grown by our neighbors).
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Everything Starts as a Seed
Jim and Moie Crawford started organic farming in 1972, on rented land, with a little experience, and practically no money. Over the course of 40 years, New Morning Farm grew from a small operation, selling vegetables out of the back of a pick-up truck, to a farm of over 95 acres with several thriving markets in Washington, D.C.