Beets
Sweet Peppers
Summer Squash
Romano Beans or Eggplant
Aji Dulce, Jalapeno, & Serrano Chile
Crimson Sweet Watermelon
Tomatoes
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. This will be your second and final watermelon of the season, so please enjoy. They make the best salads with sweet peppers, hot chilies, tomatoes, and even beets so have fun. This will be the last of our spring beets, so enjoy as the fall crop will not come on until mid-October. We are beginning to harvest from our last succession of Summer Squash. We got very busy in late June and this succession, our fourth, was planted two weeks late. Both squash and cucumbers struggle tremendously this time of year as the bug population that attacks them is at its height and generally thriving. Cucumber beetles (both striped and spotted) carry and spread spotted mosaic virus, a bacterial disease which can stunt the plants and fruit growth and quickly kill off the planting. It is inevitable this time of year, so instead of harvesting from the plants for 5-6 weeks, we are lucky to get 3-4. So enjoy the little bits of squash while you can, as they will be fading out soon enough. After this week, we have 2 more weeks for our Spring/Summer CSA season, so it is quickly coming to a close. We are looking forward to okra, more beans and more peppers to round out the Summer portion. Check out the recipes and enjoy the share… Autumn and Brian
Watermelon Salad with Cotija & Serrano Peppers
Beetroot & Tomato Gazpacho with Watermelon Rainbow Salsa
Charred Romano Bean Salad With Zucchini, Aioli And Pecans
Mashed Zucchini Salad (Ajlouke Qura’a)– The New Book of Middle Eastern Food by Claudia Roden
In this Tunisian salad the blandness of zucchini is lifted by the very rich flavoring.
1 lb zucchini
Juice of ½ a lemon or more
3 Tbls extra-virgin olive oil
1 tsp harissa (or a little chile flake)
1 or 2 cloves garlic, crushed
½ tsp ground coriander
½ tsp caraway seeds
Trim the ends of the zucchini and cut into large pieces. Boil in water for 10-15 minutes, until very soft. Drain then chop and mash in the colander to get rid of excess water. Beat the rest of the ingredients together and mix into the zucchini. Serve Cold.