“Fresh from the Field” 9/5/11

5 Sep

Monday morning walks are great.  

First we went passed the farm house, then on the row down where the greenhouse stands.   Looked at Tomatillo, talked about Peppers and their quantities.   Envisioned a Salsa Verde!  

We also looked and talked about coming crop such as Winter Squash, Pomegranate and Shelling Beans. 

The Lemon tree is blooming and our Figs are ripening as we continue our walk…

In your Share this week; Tomatillo, Lima Beans, Anaheim Peppers, Carrots, Lettuce, Corn, Basil, Cherry Tomato, Sweet Peppers…

 (produce may vary from the Tuesday to the Thursday CSA day)

Recipe of the week:  

Succotash of Fresh Corn, Lima Beans, Tomatoes and Onions

In this side dish, the veggies are cooked until just tender to retain their fresh-from-the-market flavor.

1 tablespoons extra-virgin olive oil                                       1/2 chopped onion

Coarse kosher salt                                                                          1 large garlic clove, minced

1 basket chopped sungold cherry tomatoes                       Corn kernels cut from 2 ears of corn

1 cups fresh lima beans                                                                3 tablespoons thinly sliced fresh basil

Heat oil in heavy large skillet over medium heat. Add onion and sprinkle with coarse salt. Sauté until soft and translucent, about 5 minutes. Add garlic; stir until fragrant, about 1 minute. Add tomatoes, corn, and lima beans. Reduce heat to medium-low, cover, and simmer until corn and lima beans are tender and tomatoes are soft, about 20 minutes, stirring occasionally. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewarm before continuing.

LAST GOES TO ALL THAT JOINED US AT OUR CSA POTLUCK.  Thank you!  It was a pleasure to share a meal at sunset and meet all of you.


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