There is a recipe in the blog from a few weeks ago for tomatillo salsa for those of you who just started getting the peak share. The nicola potatoes are excellent for potato salad, soup, or homefries as they have a waxy texture and hold their form well when cooked. The bell pepper will ripen all the way to red if kept out on the counter for a day or two. The jimmy nardello peppers are the long thin peppers that look like they should be hot though they are very sweet. These are one of my favorite vegetables of the year and I like them best just sauteed with some onion and eaten as a side or on top of anything. The celery has the same problem as before due to so much rain. The leaves can be used in soup or stock but aren't very good fresh. The stalks that have blemishes should be cooked too because they'll be tough but the hearts can be used for potato salad or anything fresh. This is probably the last week that you'll get alot of tomatoes. We really like to make a roasted tomato sauce. I'll put a recipe for that below.
(recipe compliments of Aaron's mother)
Large roasting pan
In bottom of pan place 1 large slivered onion tossed with 1 Tblspn olive oil, salt and pepper.
Halve tomatoes and place cut side up on the onion.
Throw 4 cloves chopped garlic on top. Drizzle with 2 Tblspn ollive oil, salt and pepper.
Roast at 425 degrees for 1 1/2 hrs. until all juice evaporates.
Use in soups, sauces, on pizza.
This freezes well for later use.
|Strawflowers drying for wreaths|