Regular boxes: 1 lb Paul Robeson, 2 lbs Juliet, 1 bell pepper, 1 bunch of leeks, 1 celery, 2 canteloupe, 2lbs tomatillos, the hot peppers and garlic, 1 eggplant.
Salsa Verde
2 lbs tomatillos
1 jalapeno and 1 hot banana pepper, seeded and minced
1/2 cup cilantro leaves
1 tsp salt
1 cup finely chopped onions
1/2 to a whole bulb of garlic
1. peel the dry skins off the tomatillos, wash them, and boil in lightly salted water for 7 minutes or until they are just soft.
2.Drain, puree them in a blender, and put them in a saucepan with the peppers, half the cilantro, salt, and half the onions.
3.Simmer sauce gently for 30 to 40 minutes.
4.To use for dipping chips in, add the rest of the cilantro and onion fresh along with the juice of 1 lime. To use it as enchilada sauce, add the fresh cilantro and onion either to your filling or as a garnish on top.
Mom's Freezer Roasted Tomatoes
(the juliet tomatoes are great for this)
In the bottom of a large roasting pan place 1slivered onion tossed with olive oil, salt and pepper.
Halve the tomatoes and place cut side up on the onion.
Throw 4 cloves of chopped garlic on top. Drizzle with olive oil, salt and pepper. Roast at 425 until all juice has evaporated. Cool before freezing or use them right away as a pasta sauce or pizza topping.
If anyone want s extra canteloupe melons for fresh eating or to freeze for smoothies, we have lots of them this week and will give you an extra one. Just ask at market or email me and i'll send you one next pick-up!
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