This week marks the return of the salsa pack as a share item (choice though it is). The tomatillos and jalpenos are just coming on, and look good at this point, so we hope it will be a regular item for some time to come. For you old-timers, it's a familiar scene. For new members, you will find that it is your chance to make a fresh salsa that is second to none.
We provide the key ingredients---tomatillos, jalapenos, garlic and onion, and you supply the tomato and desired garnishings. The recommended recipe is presented below. It is deliciously spicy with just one seeded jalapeno, just to let you know.
The salsa packs are a choice for the partials...one of those times when they get first dibs. Fulls will get their chance next week. Here are some other recommended recipes for use with this week's share:
Onion and Chard Macaroni and Cheese
Phat Thai Style Eggplant, Apples and Onions
Colcannon
Fresh Salsa
1 salsa pack
1 medium tomato
2 tbsp chives or cilantro
1 tbsp oil
1 tsp red wine vinegar
juice of 1/2 lime
1/2 tsp salt
Clean the salsa pack items (remove the husk from the tomatillos and core them, cut the root end and top from the onion, peel the garlic, cut in half and seed the jalapenos)
Put in a food processor with the tomato and process in pulse mode until chopped to desired consistency (we leave the tomato out and chop it by hand for a chunkier texture)
Add the oil, vinegar, lime juice and salt
Mix and top with chives or cilantro
Bulk Order List (week of July 13)
Kale - $3.00/bunchSwiss chard - $3.00 per bunch
Carrots - $3.00/
Walla Walla onions $3.00/bunch
Oregano, basil, mint, dill flowers $2.oo/bunch
Beets $3.00/qt We have medium size and small (golf ball) size beets. You also have a choice of standard purple beets or Chioggas (bright red and white inside)
Dried herbs $2.00/tin(thyme, marjoram, dried hot peppers, lovage, lavendar flowers, coriander, oregano, rosemary)
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