This week we have:
- 4 quarts of yellow peaches
- 2 quarts of Paula Red apples which are an early MacIntosh variety
- 1 quart of nectarines
- 6 ears of corn
- 4 Bell peppers
- 3 sweet frying peppers
- 3 or 4 beets (depending on size)
- 7 pounds of tomatoes
- 3 Black Prince heirloom tomatoes (shown here in the very front)
Tips on storage:
Early season apples should be kept refrigerated to maintain their crispness.
Tomatoes should never be refrigerated unless they are cut and unused. Wherever possible I try not to cut a larger tomato than I will finish in a salad or recipe. Tomatoes also keep best when placed with the stem side down.
Enjoy! —Rebecca Melick
Here is great quick recipe for salsa that our house loves (we are obviously using the delicious fresh tomatoes from the CSA share).
ONE-MINUTE SALSA
Makes about 1 cup
This quick salsa can be made with either fresh or canned tomatoes, but if you’re using fresh, make sure they are sweet, ripe, in-season tomatoes. If they aren’t, canned tomatoes are a better choice.
Ingredients:
1/2 small jalapeño chile or 1/2 chipotle chile in adobo sauce, minced
1/4 small red onion , peeled and root end removed
1 small clove garlic , minced or pressed
2 tablespoons minced fresh cilantro leaves 1/4teaspoon table salt pinch ground black pepper
2 teaspoons lime juice from 1 lime
2 small tomatoes (about 3/4 pound), ripe, each cored and cut into eighths, or one (14-ounce) can diced tomatoes, drained
Instructions:
Pulse all ingredients except tomatoes in food processor until minced, about five 1-second pulses, scraping sides of bowl as necessary. Add tomatoes and pulse until roughly chopped, about two 1-second pulses.
To Make Ahead:
The salsa can be refrigerated, wrapped tightly in plastic wrap, for up to 2 days. Season with additional lime juice and salt before serving.
(Recipe from Cook’s Illustrated)