CSA for June 23rd!

CSA

Here is my CSA for this week! It includes: cabbage, onions, basil, zucchini, yellow squash, cucumbers, and tomatoes. Just look at those tomatoes! Aren’t they gorgeous?? The cabbage is just the cutest little heads ever. They are perfect for larb, just right for little handheld bites. I don’t even know where to begin, though I think I am starting with the tomatoes. Half with be a roasted tomato salsa for pork tacos (I saw it on Martha the other night, and the method of cooking the pork was so intriguing, I want to give it a try. Plus the chef that was cooking it forgot to add the roasted jalapeno peppers to the salsa, until Martha asked what they were for. And the chef was all like..oh, I forgot, oh well…and Martha was all…no put them in..and then the chef did, but she barely pureed it, and said that it tasted fine without it. I love it when real chefs make the same mistakes I do.) The rest of the tomatoes will be something Mediterraneany with the basil. Yes Mediterraneany is a word. At least in my world.

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Comments

  1. says

    If you can’t make words to suit you in your own world, then what fun is that? I say, add a “Y” to anything if you need a perfectly good adjective!

    You’re having a great CSA season this year!

  2. says

    MMMNNNNN!!! those tomatoes caught my eye immediately. Fresh vine ripened tomatoes have a taste unto their own, just the best, so if I were you, I would try to find recipes that use them fresh, unadulterated. Their flavor will shine through all on their own. Maybe just find a nice balsamic vinegar to drizzle over them.

    You could also process and can the extra tomatoes from the end of the season and use them in any recipe calling for canned tomatoes. But don’t can them now, enjoy their fresh picked flavor as long as you can.

    On the other hand, at the end of the season when you might be saying, not more tomatoes, try this recipe.

    CROUTON TOPPED TOMATO SOUP

    2 Tbsp oil
    1 red or green bell pepper, diced (or half and half)
    1 medium onion, diced
    2 stalks celery, diced
    1 large carrot, diced
    2 cloves garlic, minced
    8 cups diced canned tomato (or 5 cups chopped fresh and 19 oz canned diced tomato)
    5 cups chicken broth
    2 tsp salt
    ¾ tsp coarsely ground pepper
    ¾ tsp thyme
    ¾ tsp basil
    1 box or pkg garlic croutons
    1 small clove garlic, finely minced
    2 Tbsp butter
    1 cup grated Gruyere cheese or extra old cheddar cheese
    fresh snipped parsley for garnish

    In a Dutch oven, fry the peppers, celery, carrot, garlic and onion on medium heat until softened. Add the tomatoes, chicken broth, salt, pepper, thyme and basil. Bring to a boil and then turn down to simmer until vegetables are done, around 20 minutes.

    In the meantime, melt the butter in a frying pan and add the croutons finely minced garlic and lightly fry them, just enough to warm them thoroughly. Reserve around 1 cup of the croutons.

    Grate the cheese. Snip the parsley.

    When the soup is done, you will have to puree around half of it along with the reserved cup of croutons and return to the rest of the soup that has not been pureed. In other words, half the soup will be pureed and the other half of the soup will not be pureed.

    Put the reserved croutons in the blender and cover with some of the hot soup. Let the soup sit over the croutons for a couple of minutes to make sure the croutons are softened, then puree normally. Stir the pureed soup into the rest of the soup and adjust for seasonings if necessary.

    To serve, ladle some soup into bowls, sprinkle with some of the grated cheese and snipped parsley, sprinkle with some of the remaining warmed croutons.

    Serves 8 to 10.

  3. says

    Wowee! Summer in a box! Those tomatoes are gorgeous! Whoever assembled your CSA box did an awesome job. I bet that basil smells great, too!