Week 11

My dad left today in his RV after being here for a few weeks.  With him he took the chips, the cookies, the onion dip and the ice cream that we have been over indulging in for three weeks.  It was fun, but I am looking forward to more veggies and less junk.    I was half joking that I was going to eat nothing but kale, collards and quinoa after he left.   Instead I became envious of your bags of tomatillos and decided to bring some home to make some sauce to go with enchiladas this evening.  The kale fast will have to wait until tomorrow.  Have a great week and enjoy your veggies.

Lettuce 
Carrots
Golden Beets - Less earthy beet flavor, lots of sweetness and a brilliant color that doesn't bleed all over everything.
Tomatoes 
Garlic
Cilantro
Tomatillos
Onion - Just a small one for tomatillo salsa
Chile Pepper - I am not sure why but sometimes our hot peppers aren't that hot.  We gave you a couple, hopefully at least one has some kick.
Squash Blossoms  - If you didn't receive them last week they will be in your box this week.
Squash or Taters - Large only
Broccoli - Large only
Sweet Pepper - Large only

Grilled Tomatillo Salsa

Remove the husks and wash the tomatillos
Remove the skin from the onion

Put the tomatillos and onions on a hot grill to char the outside a bit and soften to tomatillos.  Allow to cool a little

Roughly chop some garlic, the chiles and some cilantro.

Put everything in a blender or food processor and blend to desired consistency.  Season with salt.  Thin with a bit of water if necessary and if you like it a bit more tang add a squeeze of lime.


Beets with Cumin and Mint

This salad is good with both warm and cold.  Mint, cumin and lemon juice are awesome together.  Letting the dressing sit will help soften the cumin seeds.  To toast your cumin seeds just place them in a dry, moderately hot skillet until they become fragrant.

While your beets are cooking mix together a couple tablespoons lemon juice, a couple tablespoons olive oil, a pinch of salt and a teaspoon of toasted cumin seeds.

Skin the beets and cut them into wedges.  Toss with dressing and add some chopped mint.  It is that easy and it is delicious.