Summer Share Tips

I'm sure most of you have missed (we have too!) the awesome and applicable recipe suggestions from long-time CSA member Linda Dansbury, who is taking a break this year, and we have done a poor job keeping up with that most important section of the newsletter. But here are a few tips on how to use/preserve/enjoy this week's harvest contents:

Tomatoes

Fresh salsa - puree, or simply chop, tomatoes, onion, hot pepper, garlic, and cilantro. Toss together with salt and pepper to taste. Perfect hot weather snack.

We like to slice them and enjoy with simple cheese omelettes for easy weeknight dinners. Season with salt and pepper, garnish with parsley.

If you're unable to get to them fast enough you can always freeze them whole to use later in the year/over the winter. You could core them first, but I don't process them in any way. They're perfect to use in sauces or any cooked tomato dishes, and the skins come off super easily (if you're into that).

Zucchini

If you're using the grill, just slice length-wise and throw a few on the grate. Even if you're not eating them that night you can chop and incorporate into mixed salads throughout the week.

This is a good recipe (zucchini butter spaghetti) from Smitten Kitchen (which is a good resource for other seasonal cooking ideas) that uses a pound and a half of zucchini.

Make a batch or two of zucchini bread to eat fresh and freeze for later.