Weekly Share July 9th – 15th

Red Gold or Mountain Rose Potatoes
Red & Orange Slicing Tomatoes
Marketmore Cucumbers
Shishito Peppers
Tomatillos
Swiss Chard
Genovese Basil
Summer Crisp Lettuce

Pesto – Marcella Hazan
Sautéed Chard With Pesto
Blistered Shishito Peppers & Cherry Tomatoes
Potato ‘Salad’ and Tomatillo Tacos
Creamy Cucumber and Grilled Potato Salad
Salsa De Tomate Verde, Cocida (Cooked Green Tomato Sauce) by Diana Kennedy The Art of Mexican Cooking
This recipe makes about 2 ¼ cups. Sometimes I will use jalapenos instead of serranos, or use a little onion to replace the garlic and if I have a little extra time, I will broil the tomatillos and chiles for 10 minutes instead of simmering in water, for added flavor.
1 pound Tomatillos , rinsed, husks removed
4 Serranos
2 Tbls Rough Chopped Cilantro
1 Garlic Clove
1 ½ Tbls safflower oil
Salt to taste
Put the tomate verde and chiles into a pan, cover with water, and bring to a simmer; continue cooking until the tomate verde is soft but not falling apart – about 10 minutes, depending on size. Remove from the heat. Strain, reserving 1/3 cup of the cooking water. Put the reserved cooking water into a blender, add the chiles, cilantro and garlic, and blend until almost smooth. Add the tomate verde and blend for 10 seconds, no more, to make a fairly smooth sauce. Heat the oil in a frying pan. Add the sauce and reduce over high heat until it thickens and seasons – about 8 minutes. Add salt to taste.
Salata Arabieh (Arab Salad)The New Book of Middle Eastern Food by Claudia Roden
Serves 4 – In this most common of Arab salads, all the ingredients are cut very small. Do not prepare it too long before serving, and dress it just before serving.
1 small head romaine lettuce
1 small red Italian or mild white onion or 5 scallions
1 small-med cucumber
2 tomatoes
4 radishes, thinly sliced
2 Tbls chopped flat-leaf parsley
2 tsp chopped fresh dill or chervil
1 Tbls chopped fresh mint
3 Tbls extra-virgin olive oil
Juice of 1/3 lemon
salt and pepper
1 small clove garlic, crushed
Shred the lettuce, chop the onions finely, and cut the vegetables into tiny dice, using a sharp knife. Put them in a bowl with the radishes and herbs. Make a dressing with oil and lemon juice, slat and pepper, and garlic if you like. Pour over the salad and mix well.
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