csa week #16

In your share this week    
scallions
beets
toscano kale (my favorite kale)
radishes
brocolli
russet burbank potatoes
dill
krimzon lee sweet paprika peppers (my favorite pepper)
cilantro
jalapeno peppers
tomatillas
tomatoes? (we are hoping for one more week of tomatoes, I'll explain in a bit)


Tomatillo Salsa Verde    
1 pint tomatillos husked
1/2 cup finely chopped scallions
1 teaspoon minced garlic
1 jalapeno pepper, minced
2 tablespoons chopped cilantro
1/2 teaspoon ground cumin
1 1/2 teaspoons salt, or to taste
2 cups water

 1. Place tomatillos, scallions, onion, garlic, and jalapeno, into a saucepan. Season with cilantro, cumin and salt; pour in water. Bring to a boil over high heat, then reduce heat to medium low, and simmer until the tomatillas are soft, 10 to 15 minutes.

2. Using a blender, carefully puree the tomatillos and water in batches until smooth.

Oven baked bacon wrapped jalapeno poppers    
 cut stems off of peppers and cut them all in half lengthwise. Remove seeds from peppers. Fill each pepper with cream cheese and sprinkle shredded cheddar cheese on top. Wrap 1/2 slice of bacon around each pepper half. Place on baking sheets and place in a 450 degree oven for 10 to 15 minutes unti bacon is fully cooked. Remove and serve when cooled.

Paprika peppers are sweet and with a hint of heat. They are great raw, roasted, or grilled.

We are hoping for one last week of tomato harvest but due to the tomato/potato blight we can make no guarantees. The blight is a fungus-like organism that causes collapse and decay in the foliage of the plants. It spreads very rapidly especially in wet weather. The only organic method of protection against blight is spraying copper, we do not do this because copper is still toxic and can cause copper poisoning if tomatoes are not properly washed before being eaten.

Better news is it looks like more corn is almost ready, hopefully for the next share.