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From the Garden this Week…

From the Garden this Week…

Lettuce Heads, Tomatoes, Summer Squash, Green Beans, Cucumbers, Carrots, Basil, Bell Peppers and Hot Peppers, Eggplant (full share only), Garlic, Flowers, Santa Rosa Plums and Apricots

Coming Soon… Melons and Sweet Corn

Using your Produce… by Julie Moreno

Summer’s bounty is in full swing. I included in today’s recipes simple ideas to use the tomatoes. We do pick the tomatoes slightly under ripe. This allows them to hold up best for transport and gives them a longer life. They will ripen the rest of the way on your counter. Let them sit upside down in a single layer until you are ready to use them. The first is a Tomato Basil Salad. This is the simplest of recipes and one of the best. When you have fewer ingredients in a recipe there is no place for bad taste to hide. This is where you want to use your best extra virgin olive oil. We will take care of the tomatoes and basil. The Pico de Gallo is a simple salsa that is easy to make. When slicing tomatoes use your sharpest knife, if you don’t have one that is very sharp, use a serrated bread knife.

Tomato Basil Salad

2-3 large tomatoes, sliced

1-2 balls fresh mozzarella, sliced

6-7 basil leaves, sliced

2 tablespoons extra virgin olive oil

1 tablespoon balsamic vinegar

Salt

Fresh ground black pepper

On a large serving platter arrange the alternating slices of tomatoes and mozzarella cheese. Sprinkle basil leaves on top and drizzle with oil and vinegar. Sprinkle with salt and pepper. Let sit for 15 minutes then eat.

Pico de Gallo

3-4 large tomatoes, diced small

½ cup red or white onion, finely diced

1-2 hot peppers, finely diced

3-4 tablespoons cilantro, coarsely chopped

1 tablespoon lemon or lime juice

½ teaspoon salt

½ teaspoon fresh ground black pepper

Combine all ingredients and let sit for 15-20 minutes before serving, if possible.

Santa Rosa Plum Sorbet