Summer CSA: Week Eight

      This week we have fresh garlic! Fresh garlic is just uncured garlic, and is delicious and potent like the storage garlic we’re familiar with.  To use it, cut off the stalk and the roots, peel the bulb, and use the cloves as you would regular garlic.  Make sure that you store the rest of it in a plastic bag or container in the fridge as it doesn’t keep for very long after it’s been peeled.

      Depending on the harvest, there may also be a taste of husk tomatoes or tomatillos to try.  Husk tomatoes are like a cross between a cherry tomato and a tropical fruit tucked in to a brown paper lantern or husk.  They’re delicious as a snack, in salads, salsa or made into jam or pie.  Try them fried lightly with onions and added to quesadillas for a surprisingly tasty treat.  Tomatillos are in the same family as husk tomatoes, but larger, greener and more tart.  They are a traditional food from Mexico.  At our house we use them solely as the main ingredient in green salsa, but they can be roasted to make a green enchilada sauce, or diced up to add to a salsa fresca (chunky red salsa) as well.


Veggies this week:

·      Cucumbers! Picklers, Japanese, Slicers or Lemon

·      Zucchini or Kale

·      Carrots

·      Eggplant, Italian or Japanese

·      Fresh Garlic

·      Assorted Tomatoes, Tomatillos or Husk Tomatoes

·      Peppers (if available)



Summer Cucumber Tomato Salad

1 medium cucumber, peeled and sliced 1/4 inch thick
1 fresh onion, sliced and separated into rings
3 medium tomatoes or a handful of cherry tomatoes, cut into wedges
1TBS vinegar
1tsp sugar or honey
1/4 cup water
½ tsp salt
1/4 tsp fresh coarse ground black pepper
1TBS olive oil
1 teaspoon chopped fresh mint (optional)

Combine all ingredients in a large bowl. Toss well to mix.  Adjust seasonings to taste.  Refrigerate at least 2 hours before serving.

Salsa Verde

Try this recipe from Bon Apetit Magazine: