State of the Harvest: Part 3 (The Sustainable)
With an excess of tomatoes from our summer harvest MEVO Farm Manager Matt Jordan decided to experiment with a culinary approach to environmental sustainability. Namely, he decided to turn our surplus harvest into meals.
His first work was with MEVO salsa (consisting of MEVO tomatoes, tomatillos, hot peppers, garlic, as well as a little salt and lime). The salsa, along with MEVO raspberry jam, was sampled at MEVO’s Mahwah Day booth, and people were definitely feeling the organic sustainable food.
His next result was tomato sauce, courtesy of MEVO (MEVO tomatoes, garlic, cinnamon basil, as well as olive oil and secret herbs and spices). This was one of his best, but unfortunately it was only made once. Next season though!
This concludes this year’s State of the Harvest, with the good, the bad, and the sustainable. In the meantime, we’ll keep you posted on going ons with food and MEVO.