End of the season

As any farmer can attest, a growing season goes by quite quickly. The seeds go in. The plants break ground. The fruit produced and harvested. The plants fizzle away. It is to be expected that things will come to an end. Such is the case with this year’s internship. Starting in January, 5 interns assisted with daily farm operations, took over the market garden, weeded, tilled, planted, manned the farm market, played in “the cull garden”, and ran away from terrorizing killdeers. They learned to drive tractors, to put out fish emulsion, to operate a farmer’s market, and to grow every vegetable they could imagine. They learned that okra plants will always cause itching, that squash plants will need to be harvested every day, and that cherry tomatoes give out possibly too many cherry tomatoes. They counted insects, squished off Colorado Potato beetles, and battled horn worms on a daily basis. They thumped watermelons, carefully handled tomatoes, and taste tested the hottest peppers on the farm (Aurora in case you were wondering). They did each and every one of these things with full effort- and during this hot, hot summer.

So it is that I commend each one of you. Kelly. Jess. Mechelle. Daniel. Philip. (Alex and Nora, I’ll include you all too)  and say thank you for a wonderful season, for taking this risk, taking all the challenges we threw at you, and continually making the program and the unit. I am grateful for this experience with each of you, and I hope at the end of this we have made farmers out of you.


2010 Intern Coordinator


Salsa Day Salsas

Thanks to all those who came out to Salsa Day. We had a wonderful time sharing our concoctions, competing, and fellowship with everyone. As promised and as follows are the salsas submitting in this year’s Salsa Intern Challenge including the winning one, Everything Nice Salsa. Congrats to Mechelle and Nora

Philip and Daniel’s El Presidente’s Finest

5 Roma Tomatoes

1/2 Medium Size Onion

2 Medium Size Jalapeno Peppers

2 Large Cloves of Garlic

1/2 Teaspoon Salt

1/2 Teaspoon Garlic Powder

1/2 Lime’s Juice

1/4 Cup Cilantro Leaves

1/2 Tablespoon Extra Virgin Olive Oil

Cooking Spray

1. Take two of your roma tomatoes and slice them very thin. Then using cooking spray, coat your cookie sheet and place the tomato slices on top. Next pop your tomato slices into the oven on the top shelf and set the oven to broil. Once they become very shriveled remove them. It is extremely easy to burn them so watch carefully.

2. In your food processor chop up: 1/4 Medium Size Onion 1 Medium Size Jalapeno Pepper 1 Large Clove of Garlic (not bulbs). In a skillet at medium heat pour 1/2 tablespoon of olive oil. Then place the chopped jalapeno, garlic and onion on top of the oil. Cook this mixture until the onions appear wilted.

3. Next chop the remaining tomatoes, 1 clove garlic, 1/4 onion and 1 jalapeno.

4.To this tomato mixture chop in: Cooked Onion, garlic and Jalapeno Mixture from step three, Roasted Tomato Slices, 1/2 Teaspoon Salt, 1/2 Teaspoon Garlic Powder, 1/2 Lime’s Juice, 1/4 Cup Cilantro Leaves

Grant’s Orange Afterburn

3 Valencia Tomatoes, 1 Arkansas traveler, cord with seeds remove and as much liquid removed as well.

3 cloves garlic (maybe more), slightly diced

1/2 Medium Onion, chopped



In proccesor, dice onions and garlic. Take out, and set aside. Add tomatoes to processor. Chop. In bowl, fold mix together. Season with salt and pepper. For this salsa, the garlic is pretty over powering which is the goal.

Kelly’s Arkansas Wildfire

So this was my first attempt at salsa, and not to toot my own horn, but… beep beep because I was pretty proud of myself. I tied for third in the competition which was fine by me. My salsa was Arkansas Wildfire, named for the Arkansas Traveler heirloom tomatoes used in it and the heat off of some hot peppers, both from the farm. It was definitely the hottest of the five salsas and pretty chunky compared to the others. Here is the recipe for Arkansas Wildfire:

6 medium sized Arkansas Traveler tomatoes

1/2 onion

1/2 garlic bulb

3 hot peppers (jalapenos or hot pepper of your choosing)

dash of salt

All I did was chop this stuff up, mix it together and added the salt. I will say the garlic was a little strong for my liking, so a little less might still get the job done.

Mary’s “Mariachi Madness” Salsa

  • 7 tomatoes (3 ‘Valencia’ and 4 ‘Arkansas Traveler’), seeded and chopped
  • 1 medium sized onion, diced
  • 1 red bell pepper, seeded and chopped
  • 1 green bell pepper, seeded and chopped
  • 3 jalapeno peppers, seeded and finely chopped
  • ½ habenero pepper, seeded and finely chopped
  • 4 cloves garlic
  • 1 T  salt
  • 1 T  oregano
  • 1 T  cumin
  • 1 T Tabasco
  • 1 T honey
  • ½ cup of apple cider vinegar
  • ½ cup cilantro, chopped


Mix everything but cilantro in a large bowl. In a 2 qt saucepan, heat to boiling and reduce to a simmer for 15 minutes, stirring occasionally. Pour into a 1 quart jar and mix in fresh, chopped cilantro.

And finally the winning salsa……

Nora and Mechelle’s Everything Nice Salsa

3 medium sized tomatoes
1 half bell pepper
1 half head of garlic
1 apple
1 jalepeno (to taste)
1/3 cup almonds
2 teaspoons honey (to taste)
1 medium onion
2 teaspoons basil
1 teaspoon apple cider vinegar

Dice all ingredients and stir together. Let sit overnight for best
results. Be free with your salsa-making!

Enjoy your Everything Nice salsa. 🙂