This weeks’ share contents:
1 bunch of red onions, 1 head of celery, 2 bulbs of garlic, 2 purple bell peppers, 1 pound of “new girl” tomatoes, 2 pounds of “Satina” new potatoes, 1 bunch of red beets, 1 pound yellow squash.
These red onions are on the pungent side of the flavor spectrum. You can keep them in the refrigerator or on your counter. We use them sliced thinly in salads or for cooking.
The celery is a flavorful addition to potato salad, any soup or stock, or chimichurri.
A variation of Chimichurri
3 to 6 cloves of garlic, 2 T chopped red onion, 2 Cups leafy celery (or combination of celery, parsley, cilantro), 1 tsp dry oregano, 1/2 to 3/4 cup olive oil, about 2 T red wine vinegar, about 1 T lime juice, salt to taste.
Chimichurri is awesome on grilled squash, onions, or meat. It is excellent on roasted beets or potatoes. It is good on toasted bread. You can make a batch and keep it in a tightly sealed container in your refrigerator for a week or so.