Bard Family Market Garden CSA
August 7, 2014 - Week Eleven
What's in your box
Jalapeño Peppers
Cilantro
Italian Parsley
Heirloom Tomatoes - saladette and slicers
Cherry Tomato Mix
Benning's Pattypan Summer Squash
Straightneck or Costata Romanesco Summer Squash
French Filet Bush Beans
Rattlesnake OR Kentucky Wonder Beans
Manny Cucumbers
Red Cipollini Onion (short storage onion. keep refrigerated)
Georgian Crystal Garlic
Napoli Carrots
Encore Lettuce Mix
Belstar Broccoli (standard share)
Famosa or Caraflex Cabbage (standard share)
Black Trifele Tomatoes (standard share)
This weeks recipes
The Best Fresh Tomato Salsa - Cheryl Dressler
3 cups chopped tomatoes
1/2 cup chopped green bell pepper
1 cup onion, diced
1/4 cup minced fresh cilantro
2 tablespoons fresh lime juice
4 teaspoons chopped fresh jalapeno pepper (including seeds)
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
Stir the tomatoes, green bell pepper, onion, cilantro, lime juice, jalapeno pepper, cumin, salt, and pepper in a bowl. Serve.
Simple and Savory Baked Pattypan Squash
2 medium to large pattypans
4 tbsp melted butter
4 tbsp parmesan cheese
6 leaves fresh basil, chopped
1-2 tsp fresh rosemary, chopped
Kosher salt
1. Slice pattypan squash into ¼ inch thick sections and remove any tough parts, i.e. stem area and base.
2. Brush the bottom of a baking dish with a coating of melted butter then layer in the following order one quarter of each of the ingredients: slices of squash, brush a layer of butter, salt, basil, rosemary, and parmesan cheese. Repeat with 3 more layers. Pour any remaining butter over top.
3. Bake at 400 F for 20-25 min or until the squash is tender throughout. Remove from oven, scoop, serve, enjoy!