CSA Share #15, September 25, 2010

Thank you for returning your boxes!

In the box:

Rainbow Chard
Asian greens - Tat Soi, Pac Choi or Yukina Savoy
Zucchini or Summer squash
Beets
Butternut squash
Tomatoes
Garlic (slightly nicked while being dug)
Potatoes
Cilantro
Radishes
Salad Mix or Lettuce and Arugula

Fall Salad Mix - flavorful and flowerful!

Notes from the field: It's all about tomatoes this week and whether you got a little or a lot, we hope you enjoy this bountiful harvest. After losing all three of our tomato patches to Late Blight last year, we are especially appreciative of this season's crop. We will be canning this weekend too!

Here is our favorite Salsa recipe from a cookbook titled appropriately, Salsas!, by Andrea Chesman. It has been on the Frog Holler shelf since 1985!

Vegetable Salsa

2 T. vegetable oil
1 c. diced onions
1 c. diced celery
1 c. diced carrots
3 garlic cloves, minced
1-2 c. seeded hot peppers( we use less and it has a more moderate but still satisfying amount of heat. Your call.)
3 T. chopped fresh parsley or 1 T. dried
1 T. chopped fresh cilantro
4 cups tomato puree or canned tomatoes or 6 c. fresh tomatoes, seeded and finely chopped
1/2 c. wine vinegar ( can use apple cider vinegar)
1 t. salt
1 t. sugar

In a large saucepan, heat the oil. Add the onions, celery, carrots, garlic, and hot peppers. Saute until the vegetables are soft, about 10 minutes. Add the parsley, cilantro, tomatoes, vinegar, salt, and sugar. Simmer for 45 minutes.

Allow to cool slightly. Then blend in food processor - you can keep it a little chunky if you like. Return to saucepan and simmer for another 30 minutes. Taste and adjust seasonings.

This salsa will keep in the refrigerator for a few weeks. But it will be gone before that! It also freezes easily or you can process it with the hot water bath method.

Author's note: This is not a classic salsa but it happens to be a favorite. The addition of vegetables gives it a thick texture, which makes it an excellent sandwich spread - perfect on grilled cheese sandwiches and burgers if all kinds. It is also great in omelets, on cooked rice or vegetables, and in sauces as a seasoning base. In fact, this salsa has more uses than I can list. So I make up double and triple batches, and put the extra up in canning jars. It freezes well.

At Frog Holler, we couldn't agree more. So whether you're making salsa or sauce, sandwiches or soup, enjoy your tomatoes while Jack Frost is still on summer vacation. Until he returns, a tomato toast to a delicious and versatile vegetable. Have a great week!