Echo Bend CSA Harvest 2011 Season, August 24, Week 12/13

We’ve recently been taking pounds of herbs to Watervale Resort for their meals, and we are thrilled to begin a new partnership with the brand spankin’ new longed-for store Charlie’s Natural Foods in Frankfort. Fresh! Organic! In Benzie County!  They have showcased our produce in a truly lovely fashion, and we look forward to providing them with our organically-grown produce for seasons to come! We would like to support their much-needed business, so please do some shopping there and help them stick around. (Me, I’m totally looking forward to spending winter days taking advantage of their wireless connection in the little cafe painted to look like a Parisian sidewalk cafe. Oh, such torture to teach online…)

Hey, speaking of seasons, did anyone else think that Monday morning’s crisp, cool dew looked suspiciously like frost?  Pellston found themselves enjoying an overnight low of 39 degrees. W H A T!? We have a good month to go. In this most topsy-turvy of growing seasons keep your fingers crossed for a late frost!,

If mild weather continues you should soon see melons, edamame, eggplants, and winter squash appearing in your harvest basket over the next few weeks.

This week you can enjoy:

Harvest Baskets:

  • basil
  • beets
  • carrots, Nantes or Sugar Snaxx
  • chard, Rainbow lights
  • cilantro
  • cucumbers, American Slicing and Asian Long
  • garlic, Pyong Ylang (rich, sweet flavor when roasted. Mild heat raw.)
  • kale
  • kohlrabi
  • napa cabbage
  • onions, Sweet Copra or Red Cabarnet
  • peppers, sweet green California Wonder
  • peppers, hot, Joe E. Parker  – numex type anaheim (Southwest favorite for stuffing (chile rellenos), grilling, and roasting. The flesh is thick and crisp with a delicious mild heat and richly satisfying chile flavor. )
  • tomatillos
  • tomatoes — a mix of Sungold  and Sweet 100 grape; Cherokeee Purple; Stupice;  Silvery Fir Tree; Opalka (heart shape); Pruden’s Purple; Rose (brandywine); Better Boy; Green Zebra
  • zucchini

With the addition of spicy peppers to your baskets this week, consider making a fresh salsa for topping eggs, huevos rancheros, salads, or your favorite grilled meat.

Fresh Tomato Salsa Recipe


  • 2-3 medium sized fresh tomatoes (from 1 lb to 1 1/2 lb), stems removed, finely diced
  • 1/2 red onion, finely diced
  • 1 jalapeño chili pepper (stems, ribs, seeds removed), finely diced
  • 1 serano chili pepper (stems, ribs, seeds removed), finely diced
  • Juice of one lime
  • 1/2 cup chopped cilantro
  • Salt and pepper to taste
  • Optional: oregano and or cumin to taste


1 Start with chopping up 2 medium sized fresh tomatoes. Prepare the chilies. Be very careful while handling these hot peppers. If you can, avoid touching them with your hands. Use a fork to cut up the chilies over a small plate, or use a paper towel to protect your hands. Wash your hands thoroughly with soap and hot water after handling and avoid touching your eyes for several hours. Set aside some of the seeds from the peppers. If the salsa isn’t hot enough, you can add a few for heat.

2 Combine all of the ingredients in a medium sized bowl. Taste. If the chilies make the salsa too hot, add some more chopped tomato. If not hot enough, carefully add a few of the seeds from the chilies, or add some ground cumin.

Let sit for an hour for the flavors to combine.

Makes approximately 3-4 cups.

One of you mentioned you aren’t big raw carrot eaters. Consider whipping up those crunchy roots into this fancy, rich dish:

Carrot Souffle:

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