July 27 Shares. B week.


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


  • 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 thoughts on “July 27 Shares. B week.

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

    Grilled Chile Salsa with Papalo Leaves

    By Aliza Green

    * 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


    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

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