From the Garden this Week…

From the Garden this Week…

Tomatoes, Watermelon, Green Onions, Potatoes, Carrots, Summer Squash, Yellow Beans and Dragon’s Tongue Beans, Cucumbers, Bell Peppers and Hot Peppers, Nectarines, Peaches, Pluots and Mint

Coming Soon...Other Melons and Eggplant

Using your Produce… by Julie Moreno

Right now, our squash and cucumbers are slowing down in between plantings. We will still have a few for each basket, but it seems a nice respite as the tomatoes are coming on strong. This week, we will have a big harvest of tomatoes again so I included a recipe for Gazpacho, the Spanish chilled tomato soup. This has been one of my favorite foods to learn about and eat. It is cool and refreshing in the warm weather. You can serve it as a main course and garnish it with cubed avocado and shrimp or serve it as a side dish, in place of a vegetable or salad. To me this is really a salad from the blender. I included the bread cubes that will help to give it more texture, but you can omit them if you want to have less gluten and carbs. It is better made ahead of time, then refrigerate for at least a few hours to chill, but I eat it straight from the blender and enjoy it both ways.

Gazpacho

3 large tomatoes, core removed

2 small bell peppers, seeds and stem removed

¼ cup onion, coarsely chopped

1 garlic clove

1 small cucumber

1 jalapeno pepper (optional)

½ cup French or sourdough bread cubes (optional)

¼ cup almonds

2 tablespoons extra-virgin olive oil

2-3 teaspoons wine or apple cider vinegar

1 teaspoon salt

¼ cup water

Blend all ingredients together in the blender until liquefied. Chill if desired and serve. This will make about 20-24 ounces, enough for 2 to 3 8-ounce servings. If you need more, feel free to increase ingredients to your taste.

Roasted Tomato Salsa

8-10 large tomatoes

1 cup onion, coarsely chopped

2-4 hot peppers, stems and seeds removed

2 cloves garlic

1 cup cilantro, leaves and small stems

1 teaspoon salt

½ teaspoon fresh ground black pepper

Preheat your broiler to high. Cut the tomatoes in half and remove the stem end (it doesn’t matter if you cut them lengthwise or crosswise). On a foil lined baking sheet, place the tomato halves with the cut side up. Place the baking sheet under the broiler and broil for about 8-10 minutes until the tomato is charred. Remove the baking sheet from the oven and flip the tomatoes over. Remove the skins from the tomatoes and then broil in the oven for another 8-10 minutes, until the tomatoes are blackened. Remove the tomatoes and let cool slightly. In a food processor, blend the roasted tomatoes, onion, peppers, garlic, cilantro, salt and pepper, pulsing to combine about 1 minute. Remove the salsa from the food processor and serve with tortilla chips.

Fruit Salad...

I rarely do more to fruit than to eat it fresh out of hand. If I can’t eat everything, I cut and freeze it to make smoothies later or dehydrate it so that I have sweet snacks. When you have a lot of fruit, like this time of year, this salad makes a refreshing side dish alongside grilled chicken or a sandwich for lunch.

Watermelon Cucumber Feta Salad

3 cups watermelon cubed or balled

1 cucumber, sliced

2 tablespoons basil, thinly sliced

1/3 cup feta cheese, crumbled

2 tablespoons olive oil

1 tablespoon lime juice

salt and pepper to taste

Place the watermelon, cucumber and basil in a large bowl. In a sma