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Tomatoes and Red Long Onions
July has been flying by at breakneck speed, so when Bets rolled into the barn yesterday with bins full of tomatoes for the CSA shares I experienced a moment of temporal vertigo. How could we have tomatoes already!? It's because in calendar reality (not my strong suit) we're already burning through the fourth week of July. As much as I lament the insane acceleration of time that whisks us breathlessly through summer, I DO love tomato season. Especially when it overlaps with cucumber season. Which means this is the best week ever (and so is next week, and the next, and the next....). If I were you, I'd take my tomatoes, cucumbers, parsley and Red Long of Tropea Torpedo Onions (yes, it's a mouthful of a name!) and make a batch of tabbouleh. If you're getting cauliflower this week - Coos Bay and Bandon members - you could make it a neon purple or neon green gluten-free tabbouleh with this riff on an ancient middle-eastern staple: Cauliflower "Rice" Tabbouleh! My other go-to dish for the next couple months is chopped salad with spiced chickpeas, in one form or another. I usually just fake it without a recipe, tossing in cucumbers, tomatoes, zucchini, beans, radishes - but I do follow an Ottolenghi recipe for the spiced chickpeas to get that perfect balance of spices. This is that glorious minute when it doesn't take much effort or planning to make a great dinner.
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Bulk Basil Available
It's shaping up to be a great basil year. If you'd like to order a bulk quantity to make your winter stash of pesto, email us your name, pickup location, phone number and the number of pounds you would like. It's $16/pound - all gorgeous tops with no stem.
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