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Fourteenth Share

Posted 8/28/2013 9:42am by Christy and Chris Kantlehner.

Hello Everybody! This week in your share you found:

4 lbs. slicing tomatoes. We've provided a mix of standard red slicers and heirloom varieties this week, eat the softest, ripest fruit first! The funkier the tomato, the better the flavor.

1 pint cherry tomatoes

1 Italian Eggplant. All the ingredients for Ratatouille are in the share this week!

3 green bell peppers. this could be a good week to make an entree of peppers and make Stuffed Peppers. Feel free to use this recipe as a template and get wild with the filling. Maybe a spicy rice and bean mixture would be good. or corn, tomato, and barley or quinoa, beet greens, toasted nuts, and feta. Let your imagination and what's on hand guide you!

1 Head of Lettuce. Use this as the base of a salad or on an awesome burger with grilled peppers and a big fat slice of tomato.

1 bunch of parsley. Although I find her lifestyle a little tough to relate to, I adore Ina Garten and her wonderful recipes. She has a nice one for tabouleh (bulgur wheat with parsley), a really nice grain salad to have as a side.  

1 bunch of beets. yum. are we actually finally craving something besides tomatoes and cucumbers on our salads? Roast those beets. I prefer the foil packet on a baking sheet in the oven (toaster oven if they fit - so you don't heat the whole kitchen). I let them cook 45 minutes to an hour or so - until fork tender - cooking time depends on their size. Once tender I remove them from the oven but leave wrapped in the foil so they will steam a little and make the skins easy to pop off. Once cool enough to touch I pop them out of their skins then dice, and toss with some finely diced red onion, balsamic, honey, salt, pepper, and olive oil. That little mixture will keep for a while. You can enjoy it as a side to a BLT or put it on top of some lettuce and finish with crumbled goat cheese for a simple, elegant salad.

2 lbs of red onions. Diced red onions are the perfect base for any chopped salsa or pasta or grain salad or tuna or salad dressing. These are properly cured and should store nicely in a basket on your counter.

1 zucchini & 1 summer squash. Don't overlook the simplest preparation for these guys: slice into coins and sautee in olive oil with a little pat of butter for extra flavor. I usually season with just pepper as they cook and add salt last (so the salt doesn't help them release too much moisture, making for soggy coins). Pay attention but don't stir constantly so that they have a chance to brown a little. This preparation is one of the good food memories I have from childhood summers at Lake Archer (besides the stacks of PBJ triangles that our pruny lake soaked fingers would snatch up and gobble down).

2-4 hot peppers of your choice (in the crate next to the sign-in board)