Week 16 2012

Wow!!  Thank you for the much needed and greatly appreciated rain that fell over the area this weekend.  I know it was terrible for those that experienced the actual Hurricane, but for Southern Illinois Issac provided great relief to an awful drought.

We hope that everyone had a fantastic day and relaxing break from your labors.  We canned up several quarts of hot peppers. (recipe below- super easy!)


This week in your box:
Mustard
Kale
Garlic
Hot Pepper
Sweet Pepper
Basil
Snap Green Beans
Shelled Beans (Remove Beans from pod and cook- more information below)


Fresh shelling beans are one of the great treats of local eating. Shell them and cook them in soups or simply braised as a side dish—they have an extra creamy texture and wonderful clean but earthy flavor.  They cook in about 20-30 minutes so can be added to any dish.

Week 15 2012

This week your box has

Tomatoes
HOT peppers
Sweet peppers
Mustard
Chard
Garlic
Arugula
Sage
Parsley
Basil
Beans
Corn

Enjoy!
check out this great website that Kathy Ward sent me.  All sorts of yummy ideas.

http://www.vegkitchen.com/category/recipes/everyday-meals/sandwiches-and-wraps/

--

Hot and spicy salsa

• 5 Roma tomatoes -- (5 to 6)
• 3 fresh or pickled jalapenos, stems removed -- (3 to 4) (or more if you like it really spicy)
• 1/2 lg. Vidalia onion, quartered
• 2 cloves fresh garlic
• 2 Tbs white vinegar (or cider)
• 2 tsp salt (more if you like it saltier)
• 1 8 oz. can tomato sauce
• A sprig or two of cilantro if you like
• splash of lime juice or lemon juice
Mix all ingredients in a blender and pulse so it's still chunky but not too chunky. Pour into a medium saucepan and heat over medium about 15 minutes. It'll be pretty frothy. You can can this if you like (in a boiling water canner, process for 15 minutes). This also is great mixed with Velveeta mexican cheese, in cubes, that I put in a crockpot. I put in about a cup of salsa and it's like a queso dip that you can use with tortilla chips.
You can use any kind of chiles you want, but we use jalapenos or banana peppers, but my husband will slip in a couple of red chiles when I'm not looking (but we have so many of those that just 2 in the salsa doesn't use them all up).
From: Vikki, vikbill@gibralter.net
Posted By: Vikki, Via: Chile Head Mailing List
Post Date: Tue, 13 Jul 1999