CSA Share August 17, 2011









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 


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One Response to CSA Share August 17, 2011

  1. Matt says:

    Here is great quick recipe for salsa that our house loves (we are obviously using the delicious fresh tomatoes from the CSA share).


    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.


    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


    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)

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