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Colleen's CSA Plan - Week 10

Posted 8/20/2019 9:44am by Colleen Quiram.

Salsa is the name of the game this week and thank goodness I have a few fun events this weekend to bring them to! As there aren’t many traditional vegetables in this weeks box, I will share a few favorite ideas of mine that I will be making this week instead!

Let’s start with the tomatoes. One quick thing I want to note is that our San Marzanos need a few days to ripen up. Leave them on your counter until Friday or even Saturday, and don’t worry if the stem end gets a tad wrinkled. These tomatoes have little in the way of liquid in them, and will not degrade as quickly as the slicing tomatoes.

My heirloom could also use a few days on the counter, I ended up with a Brandywine, but some of you may have received a Cherokee Purple, Great White, Mr. Stripy, or Pineapple instead. I think of all of the tomatoes we grow, the heirlooms are my absolute favorite. If you eat them fresh alongside your red slicer, you’ll notice a slight flavor difference, whether it be a little more or less acidic, or maybe a little fruity for the white or pineapple tomatoes. Once my tomato is ripe, it will be a quick caprese salad for my husband and me. I think the best way to enjoy these heirlooms is just sliced fresh! Caprese tip – use a balsamic glaze rather than balsamic vinegar. We use a fig-infused one (I got mine at Cub), and the glaze sticks to the cheese and tomatoes much better than the vinegar.

This Saturday we are headed to the beach with a very large group of friends, and I am excited to introduce them to grilled Shishito peppers! Simply skewered, brushed with some sweet chili glaze, and roasted on the grill, there should be enough for everyone to have one or two. I will also be making the roasted tomatillo salsa featured last week for Saturday’s beach day, although I will use a few romas for that instead of the grape tomatoes. Those never make it home, they are just a quick snack at my desk.

The rest of the romas will hopefully be ripe, and I will roast 2-3 of them with the poblanos, garlic, and some onion for a roasted poblano sauce similar to this salsa recipe (I just use more peppers, less tomato). I make this sauce just for Zucchini and Eggplant Roll-ups, I eat the eggplant and my guys eat the zucchini. I slice the zucchini and eggplant with a mandolin lengthwise, sprinkle with salt and pepper, and sear on a hot skillet until flexible enough to roll up. Lay on paper towel until cooled, then spoon some of the roasted poblano sauce down the middle with some shredded fresh mozzarella cheese. Roll up and place in a glass baking dish, top with spoonful’s of fresh tomato sauce, similar to this recipe, and top with a little more fresh mozzarella. Bake until heated through and the cheese is melted.

The tomato season is in full swing, and I have not had my fill of fresh salsas quite yet! I will most likely make a batch of fresh salsa for our fantasy football draft party on Sunday, picking up a few more San Marzanos, garlic, onion, and some sweet Italian peppers at one of our stands, I don’t think I will have enough from just this box.

I am hoping to can some of these San Marzanos early next week, they are so good to add to sauce and stews in the winter. If you want to make some tomato sauce, salsas, can, or freeze tomatoes, now is a great time to get your order in! Just plan to order your romas with a day or two lead time to reach full ripeness before canning.    

As always, email me with questions, comments, and recipes!

Colleen