July 27 Shares. B week.

corn

Martin has just dropped off the goodies. Check out the shares below.

Vegetable Share

  • 1 red onion
  • 1 bunch scallions
  • 4 ears of corn
  • 2lbs potatoes, red & white
  • 1lb green beans
  • 1 bunch papalo
  • 1 bunch purslane
  • 1 bunch carrots
  • 1 lb zucchini
  • 1 bunch beets

Fruit

  • 1/2 lb. sugar plum
  • 1/2 lb. red plum
  • 1/2 lb. white nectarine
  • 1/2 lb. yellow nectarine
  • 1 lb. peach

peaches and plums

2 Responses

  1. Just tasted papalo for first time, it’s awesome.
    Looking forward to making this:

    Grilled Chile Salsa with Papalo Leaves

    By Aliza Green
    INGREDIENTS

    * 6 ripe plum tomatoes (use fair labor tomatoes!)
    * 1 red bell pepper
    * 1 quartered red onion
    * 2 poblano chiles
    * 1 jalapeño chile
    * 1/4 cup lime juice
    * 2 tablespoons chopped papalo leaves

    INSTRUCTIONS

    1. Preheat a grill. Rub 6 ripe plum tomatoes, 1 red bell pepper, 1 quartered red onion, 2 poblano chiles, and 1 jalapeño chile with a little oil. Grill well on all sides. Alternatively, broil on high, turning once, until the skin is blackened. Peel off most but not all of the blackened skin from the vegetables. Trim and seed the bell pepper and chiles.
    2. For the best chunky texture, prepare the salsa by grinding all the vegetables in a meat grinder. Alternatively, use a food processor or chop well by hand.
    3. Add 1/4 cup lime juice, 2 tablespoons chopped papalo leaves, and salt to taste. Serve with tortilla chips, tacos filled with guacamole or pork carnitas, or Mexican-style chile-marinated pork sandwiches (cemitas).

  2. We’re big fans of the Post Punk Kitchen website (www.theppk.com) and found this great recipe on there that we tried yesterday (with a few modifications to the original):

    Carrot – Beet – Ginger Slaw

    5ish carrots
    2ish beets
    a chunk of ginger (2-3 TBS)
    1/4 cup maple syrup
    1/2 cup apple cider vinegar

    Peel and grate the carrots, beets and ginger – we love our food processor for this. Combine maple syrup with the vinegar and mix it into the slaw. Refrigerate for about an hour before serving.

    Ginger really gives it a zing, and you get to enjoy your CSA veggies in their raw state!

    original link: http://theppk.com/recipes/dbrecipes/index.php?RecipeID=227

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: