What To Do With Those Tomatoes That Are Too Ugly For Customers!

Ainslie and Colin have kept us well supplied with their own fantastic versions of Garden Salsa. Colin and his friends like to add hot peppers, but the rest of us prefer the non-atomic mixture. Both children add cucumbers, plenty of garlic and lots of fresh purple ruffled basil. Half gallon jars are quickly consumed in a single afternoon as hungry and HOT farm hands come to the lunch table to devour it with homemade bread, goat cheese, and Aidan's healthy lemonade created with fresh lemons and raw honey.

Another new favorite from Chef Ainslie's kitchen is one that takes advantage of our lovely supply of blackberries.

Ainslie's Fresh Blackberry Infused Tea

3 cups fresh or thawed frozen blackberries

1 cup organic sucanat or other sugar
2 Tbsp. chopped fresh mint
Pinch baking soda
4 cups boiling water
5 Earl Grey or green tea bags
4 1/2 cups cold or sparkling water

Garnishes: blackberry kabobs or fresh mint sprigs.

1. Mash blackberries and sugar togther. Add mint and baking soda. Set aside.

2. Add tea bags to boiling water and steep for 3 min. Discard tea bags.

3. Add tea to blackberry mixture and let sit for 1 hour.

4. Strain mixture into a pitcher and add sparkling or regular water.

The marc (or the blackberry mixture that is left behind in the strainer) makes refreshing ice cubes for use in your tea or serve later in ice water