- 1 head GARLIC
- 6 pounds TOMATOES
- 2 pounds SQUASH (not sure yet the weight, since we're still picking it)
- 1.5 pounds total combination PEPPERS + CUCUMBERS
WHAT'S ON U-PICK:
- ground cherries
- flowers -- lots of beautiful blooms right now
- herbs -- sage, garlic and onion chives, thyme, oregano, mint, sorrel, cilantro, lavender, basils (Thai, cinnamon, sacred, opal, lime), stevia, lavender, lemongrass
CSA Member Eileen wrote in with a gazpacho recipe she loves that uses lots of ingredients available in the current share:
"Here’s my favorite gazpacho recipe that I made from last week’s share. My friend garnishes it with a dollop of sour cream. I don’t think it needs it."
Chop the following items and put into a large bowl:
3 large tomatoes
1 green (or red or yellow) bell pepper
1 large cucumber ( I used about 5-6 of the small ones from last week’s share and didn’t peel them)
1 C chopped celery
½ C chopped green onions
2 avocados peeled, seeded and chopped
Blend the following together with either an immersion blender or a regular blender:
4 TBSP olive oil
5 TBSP red wine vinegar
2 jalapeno peppers ( I experiment and add later to determine the heat)
½ tsp black pepper
Add to the chopped vegetables then
Stir in 4 cups of tomato juice and mix with a large spoon.
You can serve it with a dollop of sour cream and some tortilla chips on the side.
That's it for this week! Enjoy the share!
~ The Clagett Farm Team