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By Kathleen Parrish
Got salsa? What about tomato sauce?
Lafayette College does.
Last month students plucked heirloom tomatoes from their leafy stems and bundled stalks of basil at the College’s 1.8-acre LaFarm in Forks Township.
The produce, along with sweet and jalapeño peppers, garlic, and oregano grown at LaFarm, was bound for a family-owned and operated processing plant in Sassamansville, Pa. where small batches of the culinary sidekicks are produced for sale at Lower Farinon and the College Store.
They’re also sold noon-2 p.m. Wednesdays at the on-campus farmer’s market on Gilbert’s patio. Marina Cantor ’21 , an environmental science major, helped harvest the produce over the summer along with Lisa Miskelly, assistant director of farm and food. Cantor is a member of the Concert Chorus, Marquis Players, French Club, and Salsa Club (not sauce, Latin dance).
The jars cost $6.
It takes about 200 pounds of tomatoes to make about 90 jars of salsa, and 300 pounds of tomatoes to make the same amount of sauce.
Curious to know what else goes into these yummy jars of goodness? Check out the ingredients below.
Salsa
LaFarm paste
LaFarm heirloom and cherry tomatoes
LaFarm sweet peppers
LaFarm jalapeño and Hungarian hot wax peppers
Local onions
Apple cider vinegar
Lemon juice
Salt
Black pepper
LaFarm oregano
Sauce
LaFarm paste
Heirloom and cherry tomatoes
LaFarm garlic
Local onions
LaFarm basil, rosemary, and oregano
Lemon juice
Olive oil
Salt