I can’t believe we are already halfway through the summer CSA. We’ve finished planting all of the fall crops, with only a few greens left to plant in the greenhouse for winter, and with this cool weather, it already feels like fall… here's to hoping for a few more weeks of summer!
Veggies this week:
· Salad Mix or Carrots
· Zucchini or Cucumbers
· Assorted Cherry and Heirloom Tomatoes
· Assorted Sweet and Spicy Peppers
Matt and I can’t get enough of Tex-Mex food; something we haven’t found anywhere in New England except our own kitchen. Here’s a recipe from www.homesicktexan.com (we love his recipes!).
Check it out for more recipes if you want try out something spicy and new.
4 zucchini (about 1 pound)
1 teaspoon kosher salt, plus more to taste
1 carrot, shredded
1/4 cup chopped cilantro
1 jalapeño, seeds and stem removed, diced
1 green bell pepper, seeds and stem removed, diced
2 cloves garlic, minced
1/2 small red onion, diced
1/4 cup mayonnaise
2 tablespoons yellow mustard
Dash of cayenne
Using a knife, food processor or julienne peeler, cut the unpeeled zucchini into thin matchstick-sized pieces, about 4 inches in length. Place the julienned zucchini into a container, toss with the salt and refrigerate for an hour.
Drain off the excess liquid, and then toss the julienned zucchini with the shredded carrot, cilantro, jalapeño, bell pepper, garlic and red onion. Stir in the mayonnaise and mustard until they are well combined with the salad. Add a pinch of cayenne and salt to taste.
Chill for one hour. Serve cold.
Yield: 8 servings