​A throwback post from Anita L. Elder of her delicious pozole!
"I made this for dinner tonight (my original recipe) using tomatillos and hot peppers from today's produce delivery from Jon the Farmer - Urban Farmer.
PORK POZOLE
Ingredients:
1 lb. ground pork
1 can white hominy, drained & rinsed
4 radishes, sliced thin in half moons
1 large onion, diced
3 cloves garlic, thinly sliced
1 lb. tomatillos, husk peeled & cubed (if you don't have fresh, you can buy them canned in the store)
1 tsp. coriander
1 tsp. smoked paprika
1 tsp. cumin
1 tsp. chili powder
1 tsp. salt
1/2 tsp. black pepper
1 lime (or 1 tsp bottled lime juice)
1 bag fried pork skins (chicharron)
1 bunch cilantro, chopped
1 avocado, cubed
2 green chilies, thinly sliced
Directions:
In a large pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the ground pork; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 3 to 5 minutes, or until lightly browned and just cooked through. Transfer to a bowl and set aside, leaving any drippings and browned bits in the pot. Add 2 teaspoons of olive oil to the pot. Heat on medium-high until hot. Add the garlic, onion and the spices; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Add the tomatillos. Cook, stirring frequently and breaking apart the tomatillos with a spoon, 4 to 6 minutes, or until they have softened and begun to thicken into a sauce.
Add 4 cups of water to the pot; cook, stirring constantly and scraping up any browned bits from the bottom of the pot, 30 seconds to 1 minute, or until thoroughly combined. Add the hominy and browned pork; heat to boiling on high. Once boiling, reduce the heat to medium and simmer 7 to 9 minutes, or until slightly reduced in volume. Remove from heat. Stir in the juice of 1 lime wedge.
To serve, ladle the stew into a bowl. Garnish with radish, chilies, cilantro, avocado & pork skins.'

​For this last week's delivery, we offered up Concord grapes. And what is a great way to enjoy them?? Jam!
Thanks to Michelle F for letting us know how it went!!
#HomemadeIsTheBest #WatchoutForTheSeeds #Tangy

​The LongKeeper tomatoes are coming in. They are specifically grown so that they can be stored and enjoyed during the winter months. As we have our occassional Grab-n-Go opportunities during the Fall & Winter, you will have the chance to give these big boys a try (along with squash, greens and more)!!
#TheGirlApproves #SheIsASavage #WedHaveItNoOtherWay

​With yesterday's final delivery of the season, Jon and I had a moment to think "wow...the season is over - we can rest". And then we had a hearty chuckle - 'cause the seasons keep going.
Photo of the boy getting rest.....imagine!
#FoodDoesntJustGrowMagically #WellItKindaDoes #TakeAWeekOffThenBackToReality

​As this guy is out and about making deliveries - I wanted to wish him a very Happy Birthday!! So if you see him, give him some love!!
#HappyBirthdayToMyPersonalJamesBrown #HardestWorkingManIKnow #48LooksGoodOnYou

​#FreshList & CSA members - check your email NOW I told a fib - we are gonna deliver this week!
#NotSureHowMuchLongerTheSeasonIsRunning #GetItWhileItsHot

​We live, work & grow our produce on the unceded and traditional lands of the first people of Seattle and Puyallup, the Duwamish and S'Puyalupubsh People.
We honor with respect the past and present of the land itself and its tribe and hold in high regard the traditions, customs and intention of the Native People.

​Thanks go out to Raina - she took this extremely lovely close-up of last week's #FreshList share. We are quite confident she made something quite delicious.
Speaking of which, you can check her out at www.makemendgrow.com - you just may find something you like!

​The last few weeks we had an influx of peppers (mild to extremely ) - some of y'all were looking for ideas. Well....Anita E is back with something we can all give a go!
"If you are from the south (or lived there), you know that pepper sauce is a thing. It's put on greens (collard, mustard, turnip) among other things.
I got a large amount of hot peppers from Jon the Farmer - Urban Farmer per my request, so I just made a batch of pepper sauce. It's very easy to make.
Just stuff some hot peppers into a jar, then heat up some vinegar (enough to fill the jar) and pour it in with the peppers. Seal and store in the fridge (once it's cooled off). Let it sit for about a week before using it, so that the vinegar is hot.
Truthfully, I don't even refrigerate mine and it can last quite a while."
#AnitaComingInHot #PepperSauceIsNewToMe