PIckup #10

August - Poem by Dorothy Parker

When my eyes are weeds,
And my lips are petals, spinning
Down the wind that has beginning
Where the crumpled beeches start
In a fringe of salty reeds;
When my arms are elder-bushes,
And the rangy lilac pushes
Upward, upward through my heart;

Summer, do your worst!
Light your tinsel moon, and call on
Your performing stars to fall on
Headlong through your paper sky;
Nevermore shall I be cursed
By a flushed and amorous slattern,
With her dusty laces' pattern
Trailing, as she straggles by.

Veggie list:

garlic (1 bulb)

head lettuce (green and red)

salad mix (bag)

swiss chard (bunch)

beets (4 bulbs)

zucchini (2)

squash blossoms (6 blossoms)

italian purple spring onion (3 bulbs)

white sweet spring onion (1 bunch)

Green Cabbage (1 head )

cucumbers (4)

Sweet peppers (4 peppers)

Italian Eggplant (3)

Fairytale Eggplant (1 quart)

Shishito peppers (1 quart)

Mixed herb bunch

Basil bunch (up to 25)

White potatoes (1 quart) limit 1

Red Potatoes (1 quart) limit 1

Fingerling potatoes (1 pint ) limit 1

Cherry Tomatoes (1 pint) limit 1

Large Heirloom Mixed Heirloom Tomato (2 pounds)

Standard Red Tomato (2 pounds)

Green Beans (1 quart) limit 1

Carrots (1 bunch) limit 1

Hot peppers: 1 pint jalapeno, 1 pint mixed hot chilis

Fresh Tomato Gazpacho

BON APPÉTIT AUGUST 2001

YIELDMakes 6 servings

INGREDIENTS

  1. 2 pounds large tomatoes, halved

    1. 1/2 pound country-style bread, crust removed, cut into 1/2-inch pieces (about 4 cups)

    2. 1 red bell pepper, seeded, diced

    3. 1 cup chopped peeled English hothouse cucumber

    4. 1 cup chopped red onion

    5. 1/4 cup Sherry wine vinegar

    6. 1/4 cup extra-virgin olive oil

    7. 1 garlic clove, minced

    8. 1/2 teaspoon ground cumin

    9. 1/2 teaspoon paprika

  2. 1 cup water

PREPARATION

  1. Working over bowl, gently squeeze tomato halves to release seeds and juices. Strain juices, pressing on solids to extract as much juice as possible (about 1/2 cup). Discard seeds. Chop tomatoes. Transfer chopped tomatoes and tomato juices to large glass bowl. Add next 9 ingredients. Let stand at room temperature 1 hour.

    1. Working in batches, puree gazpacho with 1 cup water in blender until smooth. Pour gazpacho into coarse strainer set over large bowl. Press on solids to extract as much soup as possible. Season with salt and pepper. Chill at least 2 hours and up to 1 day. Serve cold.

Malaika SpencerComment