Hello loyal customers,
 
Hope you’re enjoying this perfect spring weather.  Here at the farm it’s been beautiful and cool and dry, but only for a few days so far. We have had a great time taking advantage of this brief dry spell, getting lots planted and transplanted. Now we’re hoping for at least another couple of days before the next rain.  
 
 It’s been so beautiful here that our crew has  been inspired to put some gorgeous pictures on Instagram. I know many of you are not on Instagram, and I was not either until recently, but it’s a great place to see very recent pictures of what’s going on at the farm.  I discovered that it’s easy to get on Instagram and there’s no need to have many contacts there. You only need to see pictures of people you care about. In my case that’s only the farm, and my family members, and I never do any posting myself, so I’m just a spectator. It’s great. 
 
 We’ve now had two Saturdays and two Tuesday markets, along with five Sundays, and they’ve almost all been great days for us. Thanks a lot for coming back to us for our new season, our 48th!  We are very aware of how many newer farmers markets you have near you nowadays, so that makes us appreciate your loyalty more!  
 
I’ve heard  lots of kind reports about how good the strawberries and tomatoes, etc. have been. Those tomatoes are such a treat! Grown in a greenhouse by our friends and neighbors near Greencastle, PA, who really know how to enrich the soil to make those tomato plants happy. It’s so complex!  We’ve been trying ourselves for almost 50 years to create that special kind of fertility. It’s elusive, but worth the effort if you love tomato flavor as much as I do. 
 
June is a great month for the markets. More delicious new stuff appears each week. Snap peas this next time, then cherries, then apricots then peaches then blueberries—on and on!  Enjoy them all, and keep giving us feedback!  Let us know what you love (or not!). 
 
See you Saturday! 
 
Jim
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​Hi folks,
 
 From this point on I will stop writing notes every week, but will do it only every two weeks. My notes will be included in our newsletter, which you can have emailed to you every two weeks just by sending us your email address. 
 
We will still, in addition, publish my notes here on the website, so you can still see them here every two weeks if you’d rather not get an email from us. Thanks for reading about New Morning Farm!  
 
Jim

Ingredients:
2 large peaches, diced
2 large heirloom tomatoes, diced
1/2 red onion, diced
handful of cilantro, chopped
2 Tablespoons lime juice
1 jalapeno, finely chopped
salt and pepper to taste

Directions:
Combine all ingredients in medium-sized bowl. Stir to combine. Add salt and pepper to taste. Refrigerate until ready to serve. 

Ingredients:
1 Baguette, sliced and toasted in a skillet (or broiled in the oven)

4 Large heirloom tomatoes, diced
1/2 cup basil, finely chopped
1/2 cup olive oil
1/2 cup diced cheese (we like Womanchego or Shepard's Delight best)
2 tablespoons lemon juice
​1 tablespoon dill pickles, diced
6 cloves garlic, minced
salt & pepper to taste

Directions:
Combine all ingredients in a small bowl. Stir to combine. Spoon over bread to serve. 

Ingredients:
4 Ears of corn, removed from the cob
8 ounces of black beans
4 heirloom tomatoes
1 carmen pepper
1/2 red onion
1 jalapeno pepper
2 cloves of garlic
2 tablespoons lime juice
2 tablespoons olive oil
4 tablespoons cilantro

Directions:
Dice the tomatoes, peppers, onion, garlic and cilantro. Add the corn, beans, lime juice and olive oil. Stir. Season with salt and pepper to taste. Enjoy!

A quick and easy meal that doesn't require any cooking! 

Ingredients:
4 ears of raw corn, removed from the cob
1 pint sungold tomatoes, halved
4 ounces crumbled goat cheese (or feta!)
2 ounces basil, finely chopped
For the Dressing:
4 tablespoons Olive Oil
6 tablespoons balsamic vinegar 
Juice of half a lime
1 clove of garlic, peeled and diced

Directions:
1. Mix all the dressing ingredients in a small bowl. Set aside.
2. Add all the salad ingredients to a large mixing bowl. Pour in the dressing. Add salt and pepper to taste. Stir to coat. 

Simple Cantaloupe Smoothie
Prep 10 mins   Ready In  10 mins

1 cup vanilla yogurt
1/2 cup orange juice
1/2 cup sliced cantaloupe
4 ice cubes

Blend yogurt, orange juice, cantaloupe and ice cubes in a blender until smooth, about 30 seconds.
​

Ingredients:
2 medium-sized yellow squash, cut into 1/4 inch slices
1 medium-sized zucchini, cut into 1/4 inch slices
3 Carrots
1 white onion, sliced thin
Minced garlic
1 pint okra, sliced 
1-2 ears of corn
1/2 teaspoon curry powder
1/2 tablespoon cumin
1 pint sungold cherry tomatoes, cut in half

Directions: 
Heat butter in a cast-iron pan over medium-high heat. Once hot, add the onion, carrots, curry and cumin. Once the onions are soft and translucent, add the yellow squash, zucchini and okra. After 2 minutes, add the corn and sungolds. After a few minutes, add the garlic. Cover and simmer on low for 5-10 minutes. Serve as a side dish or over rice. 

Quick and Easy, Serves 4

1.5 lbs vine ripened tomatoes, peeled & coarsely chopped 
1 cucumber, coarsely chopped
1/2 cup chopped red bell pepper
1/2 cup chopped onion
1 small jalapeno, seeded & chopped
1 garlic clove, minced
1/4 cup extra virgin olive oil
1 lime, juiced
2 teaspoon Worcestershire sauce
1/2 teaspoon ground cumin
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 Tablespoon fresh basil leaves
2 ears sweet corn, cut off the cob (raw)
1/4 cup cilantro

Drop tomatoes into boiling water for 15 seconds, remove and hold under cold water. Peel and core tomatoes. Place everything in the blender except basil and cilantro. Blend, but don't puree. Cover and chill for 2 hours or up to overnight. Serve with minced basil and cilantro. Keeps several days in the refrigerator.