Share #15 2024 CSA

This week: 1 pound of okra, 2 pounds of carrots, 1 pound of yellow onions, 2 pounds of sweet Italian peppers, 1 large bunch of basil, 3 heads of garlic, 1 pound of cucumbers.

The basil is starting to slow it’s growth and so I thought you’d like to make a batch of pesto for now or later. I make a simple pesto of just basil, garlic, salt and olive oil. I pack in a jar trying to get all the air bubbles out and cover the top with a layer of olive oil, put a lid on tightly and store in my fridge for later use. Every time we get some out, we recover the top with oil. We add nuts, parmesan, lemon juice when we make things with it later.

Pepper and Onion Salad from Chez Panisse Vegetables

Seed and thinly slice peppers. Slice a small to mediuum onion very thin and toss with the pepper slices, some pitted nicoise (or any other) olives, and a spoonful of capers rinsed of brine.

Make a vinaigrette with red wine vinegar and good olive oil and season with chopped garlic and jalapeno or some other hot pepper and red pepper flakes. Taste and season with salt and pepper. Cut basil leaves into a chiffonade and sprinkle over the salad. This salad should be spicy and robust.