Sunday, September 18, 2016

Week 14 Newsletter 2016

Hello Everyone,    

We are making our way through a deep pile of ripe tomatoes. After another incredibly warm weekend it looks like there will more vine ripened tomatoes that will be ready to be picked this week. Yes, the bays may be getting a little cooler in the middle of September but we are swimming in produce this time of year!

What to expect to find in your bin this week:

Purple Plums
Nectarines
Tomatoes
Winter Squash
Peppers
Leeks
Carrots
Thyme

and in your bucket:                                                    

Nectarines
Tomatoes
Peppers
Leeks
Thyme

Here are a couple of recipe to use this week.


Salsa Fresca

MARTHA ROSE SHULMAN  YIELD 2 cups  TIME 10 minutes

This quick fresh tomato salsa will always be best when tomatoes are in season. Juicy tomatoes will yield a more watery salsa than pulpy roma tomatoes.

INGREDIENTS

¼ small white or red onion, minced
1 teaspoon red wine vinegar
1 pound fresh, ripe tomatoes, finely chopped
1 to 3 jalapeño or serrano chiles, to taste, minced (and seeded, if you would like a milder salsa)
4 tablespoons chopped fresh cilantro, more to taste
1 to 3 teaspoons fresh lime juice (optional)
 Salt to taste

PREPARATION

Place minced onion in a bowl and cover with cold water. Add vinegar and let sit for 5 minutes or longer. Drain and rinse with cold water.
In a medium bowl, combine remaining ingredients and stir in onions. (If your tomatoes are full of flavor, you won’t need lime juice.) Ideally, let stand at room temperature for 15 to 30 minutes before eating so that flavors will blend and ripen.

Root Vegetable Soup

MELISSA CLARK  YIELD 6 to 8 servings  TIME 1 hour

INGREDIENTS

6 tablespoons unsalted butter
1 large onion or 2 leeks (white and light green part only), chopped
2 to 3 celery stalks, diced
3 garlic cloves, finely chopped
3 rosemary or thyme branches
2 bay leaves
3 ½ pounds mixed root vegetables (carrot, parsnip, celery root, turnip, rutabaga, sweet or regular potato), peeled and cut into 1-inch chunks
2 teaspoons fine sea salt, more as needed
½ teaspoon black pepper, more as needed
 Juice of 1/2 lemon, more for serving
 Extra-virgin olive oil
 Flaky sea salt
 Crushed Aleppo, Urfa or other chile flakes, optional
 Grated Parmesan or pecorino, optional


PREPARATION

Melt butter in a large, heavy-bottomed pot. Stir in onion and celery. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in garlic, rosemary and bay leaves; cook 1 minute more. Add root vegetables, 8 cups water, salt and pepper. Bring to a boil; reduce heat to medium and simmer, covered, until vegetables are tender, 30 to 40 minutes.
Remove and discard rosemary branches and bay leaves. Using an immersion blender, purée soup until smooth. (Alternatively, you can purée the soup in batches in a blender or food processor.) If the soup is too thick, add a little water. Season with lemon juice and more salt to taste.
To serve, ladle soup into bowls and top with a drizzle of olive oil, a few drops of lemon juice, flaky salt and crushed chile or grated cheese, if desired.



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