This will be our last cutting of cilantro and lettuce for a while. Both need a succession planted, and lettuce really doesn't like the heat of summer, so we may not have more until early fall. We will have more tomatillos, summer squash, and zucchini, and eventually should be able to include colored peppers as the plants become more established. We'll keep cycling through our tomtato varieties, including the field varieties which we haven't started harvesting yet. He hope you're enjoying the beautiful (but hot) summer weather!
Roasted Tomatillo and Tomato Salsa
Take all of the tomatillos out of their husk. Place them on a baking sheet and broil for 5 minutes turning as they char. Add 1/2 of the tomatoes to the baking sheet. Also on the baking sheet 1 jalapeno, halved and with the seeds removed if you wish, and the bell pepper halved with the stem and seeds removed. broil for another 5 minutes and continue to turn everything as it chars. Remove from the oven and allow to cool. Add everything on the baking sheet to a blender, along with 1 clove of garlic, 2 Tbsp cilantro, 1/2 onion, 1 tbsp red wine vinegar, and the juice of 1 lime. Pulse until desired texture. Serve with chips.
sauteed summer squash with onions
Cut summer squash or zucchini lengthwise, then chop into bite-sized pieces. Finely chop one onion. Mince 2 cloves of garlic, and one hot pepper and set aside. Heat 3 Tbsp butter in a large skillet. Add the onion and saute for about 3 minutes. Add the garlic, pepper, summer squash and cook for another 3 to 5 minutes. Salt and pepper to taste. Garnish with basil if desired.
standard salad dressing
To make dressing combine: 1/4 cup dijon mustard, 1/4 cup honey, 1/4 cup apple cider vinegar (preferably unfiltered), 1/4 cup extra virgin olive oil, 1 tsp salt, 1/4 tsp black pepper.
Chive, Potato, and Mushroom Soup
Very finely chop 1 bunch of chives, about 1/2 cup. Roughly chop 1 pint of mushrooms, any type, about 2 cups.
In a large saucepan, saute mushrooms in 2 Tbsp butter until tender. Stir in 1/4 cup flour, 1 tsp salt and 1/4 tsp ground mustard until blended; gradually stir in 1 quart broth. Add 4-5 medium potatoes, diced. Bring to a boil; cook until potatoes are tender, about 15 minutes. Reduce heat; stir in 1 cup chives. Cook until heated through, about 5 minutes longer. Blend if a smoother texture is desired, and add up to 1/2 cup heavy cream for richer flavor.
tomato & garlic flatbread
To form dough combine 2 cup white flour and 1 cup wheat flour, a pinch of salt, 2 tbsp olive oil, and 1-1/2 cups warm water. Allow to rise for 30 minutes.
Preheat the oven to 425F.
Form dough into 2-4 ovals and place on a greased baking sheet. Drizzle 2 Tbsp olive oil over flatbreads, then spread 4 cloves minced garlic, 1/2 tsp salt, and a pinch of pepper. Bake for 15 minutes. Remove from the oven and top with 2 cups diced tomatoes and a splash of balsamic vinegar.
Ingredients
The first table shows the ingredients that come in the share. The table after that shows the ingredients you would need to make the recipes.
| Roasted Tomatillo and Tomato Salsa | sauteed summer squash with onions | standard salad dressing | Chive, Potato, and Mushroom Soup | tomato & garlic flatbread | |
| Jalapeno | 1 | 1 | |||
|---|---|---|---|---|---|
| Onion | 1/2 | 1 | |||
| Red Wine Vinegar | 1 Tbsp | ||||
| Lime | 1 | ||||
| Butter | 3 Tbsp | 2 Tbsp | |||
| basil | 1 Tbsp | ||||
| Dijon Mustard | 1/4 cup | ||||
| Honey | 1/4 cup | ||||
| Apple Cider Vinegar | 1/4 cup | ||||
| Olive Oil | 1/4 cup | 2 Tbsp | |||
| Mushrooms | 1 pint | ||||
| Flour | 1/4 cup | 2 cups | |||
| Ground Mustard: | 1/4 tsp | ||||
| Broth | 1 quart | ||||
| Potatoes | 5 | ||||
| Heavy Cream | 1/2 cup | ||||
| Wheat Flour | 1 cup | ||||
| Balsamic Vinegar | 1 splash |