Weekly Basket #9

The Harvest

  1. Rainbow chard

  2. Yellow beans

  3. Fennel

  4. Cilantro

  5. Cucumber

  6. Pea shoots

  7. Tomatoes

  8. Rainbow carrots

  9. Salad mix with edible flowers

  10. Biquinho hot peppers

  11. Green peppers

  12. Onions

Featured Item: Tomatoes!

Tomato season is here! The chlorophyll that made them green has slowly degraded and the carotenoids that make them red (usually) has been synthesized. Of the many health benefits tomatoes offer us, the biggest one is an antioxidant called lycopene. It has been widely recognized as a preventive tool against cancer and cardiovascular disease. The redder the tomato, the more lycopene is has. 

Tip: you may already know this, but tomatoes should not be kept in the fridge. It ruins their flavour.

I love the ease of enjoying a tomato all on its own or with a little salt. However, pico de gallo is also extremely simple to prepare and knocks any pre-made salsa you buy in a grocery store outta the park! Here's how I made it this week:

August 17, 2017

2-3 medium ripe tomatoes, diced

3 biquiho peppers, minced

1/2 cup cilantro, chopped

juice of 1/2 of a lemon

1 small onion, diced

1 Tbsp fresh oregano, minced (or a pinch of dried oregano)

1/2 tsp of cumin

salt and pepper to taste

Pico de Gallo (aka Fresh Salsa)


Mix all ingredients together. Tear open a bag of nacho chips, pour yourself a beer and enjoy immediately. Or, let sit for an hour so flavours can mingle.

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