Blooming
August is in full bloom and our lives are full of color.
We try to stop and admire them as we race around to get the food out of the ground and then race to care for the plants that will become food in the fall. To be honest we're feeling a little frantic these days as the tomatoes ripen and the weeds keep growing, but that's what summer is all about! We hope you're enjoying your bounty.
The share:
kale
swiss chard
lettuce
salad
dandelion greens
melon!
fingerling potatoes!
tomatoes!
eggplant
hot peppers
sweet peppers
beans
cucumbers
garlic
onions
scallions
celery
herbs
And now for cooking:
Fresh Salsa
Ingredients:
- 3 tablespoons finely chopped onion
- 2 small cloves garlic, minced
- 3 large ripe tomatoes, peeled and seeds removed, chopped
- 2 hot chile peppers, Serrano or Jalapeno, finely chopped
- 2 to 3 tablespoons minced cilantro
- 1 1/2 to 2 tablespoons lime juice
- salt and pepper
Preparation:
Put chopped onion and garlic in a strainer; pour 2 cups boiling water over them then let drain throughly. Discard water. Cool.
Combine onions and garlic with chopped tomatoes, peppers, cilantro, lime
juice, salt, and pepper. Refrigerate for 2 to 4 hours to blend flavors.
Makes about 2 cups of salsa.
Dill Fingerling Potatoes
Ingredients
2 tablespoons unsalted butter
1 1/4 pounds fingerling potatoes, rinsed but not peeled
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons chopped fresh dill
Directions
Melt the butter in a Dutch oven or large heavy-bottomed pot. Add the whole potatoes, salt, and pepper, and toss well. Cover the pot tightly and cook over low heat for 20 to 30 minutes, until the potatoes are just tender when tested with a small knife. From time to time, shake the pot without removing the lid to prevent the bottom potatoes from burning. Turn off the heat and allow the potatoes to steam for another 5 minutes. Don't overcook. Toss with the dill, and serve hot.
Read more at: http://www.foodnetwork.com/recipes/ina-garten/dill-fingerling-potatoes-recipe/index.html?oc=linkback
Fresh Melon, Feta and Basil Salad
- 1 small cantaloupe
- 1 mini seedless watermelon
- 1/4 to 1/2 cup of crumbled feta cheese
- handful of basil
- 2 tablespoons olive oil
- 1 tablespoon fresh squeezed lemon juice
- loads of fresh ground black pepper
Peel rinds away from cantaloupe and watermelon, then slice both in half. Seed cantaloupe and dice both melons into approximately 1-inch cubes. Stack basil leaves on top of one another, roll tightly into a small cylinder then slice thinly into strips. This technique is known as a chiffonade. Combine remaining ingredients and serve immediately.
http://thekitchencreative.com/2012/08/07/fresh-melon-feta-and-basil-salad/
Love ya'll,
R2R