Eggplant
Shishito Peppers
Pozzano Tomatoes
Yellow Romano Beans
Summer Squash
Yellow Onions
Aji Dulce Chile
There are only three weeks left of the Spring/Summer CSA season. We are definitely coming out of mid-summer; the days are becoming a little shorter, this week the nights will be considerably cooler, meaning a little less humidity, and we are inundated with summer crops. With a challenging Spring season and a lot of heat early, we had less spring crops stored away for the summer months and they are long gone. Now we are on a constant rotation of eggplant, tomatoes, an ever-expanding diversity of peppers, zucchini, squash, cucumbers, & beans. The tomatoes and eggplant have been superb so far, with much more to come. The cucumbers have been tasty when the weather is hot and sunny and we are happy to say our 2nd succession of beans with Asian long and yellow romano is doing well with all the rain. Okra is very close, the plants are full of flowers and they will be abundant very soon. In about a month we will have greens and quick roots returning; but for now salads from beans, tomatoes, cucumbers, and eggplant must suffice.
We are including a few aji dulce peppers in this week’s share. They look like habaneros but have no heat; just a very concentrated tropical, musky, fruity chile flavor. Thinly slice with onion, add some lime and salt and use as a condiment on meat, grilled veggies, or avocado and cucumbers. You can also add when cooking chicken or fish. These peppers are delightful. Check out the recipes and enjoy the share… Autumn and Brian
Tomato Sauce with Onion & Butter
Caramelized Onion, Tomato, & Eggplant Pasta
The Last of It: Corn, Zucchini, & Shishito Pepper Hash
Romano Beans with Burrata, Roasted Eggplant, Fresh Basil & Garlic Oil
Green Beans in Tomato Sauce – The New Book of Middle Eastern Cooking by Claudia Roden
1/2 onion, coarsely chopped
2 Tbls olive oil
2 cloves garlic, finely chopped
½ lb ripe tomatoes, chopped
½ lb green beans, topped and tailed and cut into 2-3 pieces
salt and pepper
1/2 tsp sugar
juice of ¼ lemon
Fry the onion in oil till soft and golden. Add the garlic, and when the aroma arises, add the tomatoes and beans. Season with salt, pepper, and sugar, add water as necessary to cover the beans, and lemon juice, simmering 15-20 minutes, or until the beans are tender and the sauce reduced a little.