Week 11 Newsletter 2019

Hello Everyone,

The End-of-August has arrived and everything is fruiting and ripening in the garden.  It is such a contrast - the rapid growth of spring and now the summer slows.  The tomato plants are giving their energy to the fruits and no longer reach for the sky, the bottom leaves are turning brown and falling off. The eggplant plants are also giving all their energy to the eggplants and the plants are no longer lush green and vibrant color. We are harvesting the summer bounty: tomatoes, peppers, eggplant, onions & winter squash.

Here is this week's line up:

Tomatoes
Chinese Cabbage
Red Onions
Eggplant or Zucchini
Peppers
String Beans
Broccoli
Thai Basil                                                                        

....and in the buckets:

Watermelon
Tomatoes
Chinese Cabbage or Lettuce
Cucumbers
Red Onions

Here are a couple of recipes for you to try this week.

Asian Coleslaw

Total Time:  30 MIN
Yield Serves:  4 to 6
By TODD PORTER AND DIANE CU
July 2014 Food & Wine

Ingredients

6 cups thinly sliced napa cabbage
1/2 medium red onion, sliced
1/2 cup chopped Thai basil
1/2 cup mayonnaise
1 tablespoon fresh lime juice
1 tablespoon grated or minced fresh ginger
1/2 teaspoon sesame seed oil
1 tablespoon soy sauce
2 teaspoon brown sugar Fresh cracked black pepper, to taste
1/2 cup chopped roasted peanuts


Step 1
 
In a large bowl, combine the cabbage, red onion, and basil.

Step 2
 
In another bowl, whisk together the mayonnaise, lime juice, ginger, sesame seed oil, soy sauce, brown sugar, and pepper.

Step 3
 
Pour the dressing over the cabbage mixture and toss to coat. Chill and garnish with the peanuts just before serving.
          

Kidney Bean, Red Onion And Tomato Salad

NIGELLA LAWSON
YIELD 6 servings
TIME 10 minutes

INGREDIENTS

½  red onion, thinly sliced
2  tablespoons high-quality red wine vinegar
2  cups small, sweet cherry tomatoes
1  teaspoon fine sea salt, more as needed
3  14-ounce cans red kidney beans, rinsed and drained
2  tablespoons extra-virgin olive oil

PREPARATION

In a small bowl, combine onions and vinegar. Set aside to macerate while preparing rest of salad, or up to three hours.
Halve cherry tomatoes and place in a serving bowl. Sprinkle with 1 teaspoon salt. Add kidney beans, onion mixture and olive oil. Toss gently to mix, adjust salt to taste, and serve.