Week 11 2014 CSA

Produce for this First Week of September 2014

Romaine Lettuce,  Red Leaf Lettuce,  Summer Squash,  Tomatoes,  Tomatillos,  Herb Trio of Cilantro, Thai Basil and Lime Basil,  Toscano Kale,  String Bean Mix

 

Summer Salsa

Peel husk from tomatillos.  Rinse tomatoes and tomatillos.  Chop by hand or put through food processor:  tomatoes, tomatillos, 3 cloves garlic, 1/4 cup onion and 1/4 cup herb mix of cilantro, lime basil and Thai basil.  Transfer to a serving bowl.  Cover and refrigerate at least one hour or overnight to let flavors mingle.  Serve salsa with tortilla chips, chicken or fish.

Thai Summer Squash

Wash and slice two summer squashes than cut each slice in half so you have half circles.  Heat 1-2 tablespoons coconut oil in a large saucepan over medium heat and add the summer squash.  Cook, stirring frequently, for 5 minutes.  Remove leaves from several sprigs of Thai basil and lime basil.  Chop these together with a small bunch of cilantro and  add to pan with summer squash.  Stir and cover.  Cook on low, stirring frequently, until squash is tender, about 10 minutes.