11th Week of CSA: August 24 - August 28

In your share this week:

Flat Leaf Parsley

Lemon or Marketmore Cucumber (or Carson Beans in Thursdays share)

A tomato sampler of Striped Student, Chads Ford Green, Helsing Junction Blue, Sungold, Claro Verde and Cobra tomatoes

Rainbow Chard

Jimmy Nardello Pepper (a sweet red pepper)

Jalapeños

Ancho pepper (a medium pepper)

Basil

Jimmy Nardello and Ancho Roasted Pepper Salad:

Ingredients:

1/4 lb. Jimmy Nardello Roasted Peppers

1/4 lb. Ancho Roasted Peppers

3 ears of corn with kernels removed

3 T white balsamic vinegar

3 T olive oil

1/2 t salt

1/4 t black pepper

2 T chopped fresh basil

Directions:

Remove the stems and seeds. Preheat the broiler. Put the peppers, skins up, in an oiled, shallow baking pan. If you wish you can lightly oil the peppers as well. Broil them 2 inches from the heat until softened. You do not need to remove the skins after roasting. Cut the peppers lengthwise into 1?4 inch strips. Add the uncooked corn kernels. To complete the salad, toss together the remaining ingredients and let stand, covered, 1 hour for flavors to develop.