From Our Farm
Basil, Italian
Peppers, Jalapeno – Tricolor Mix
Potatoes, Purple
Pumpkin (quarter)
Sweet Potato Greens – WEDS/THURS ONLY
From Our Partners
Grapes, Muscadine – Santa Fe Organics/ Rainbow Star Farm
Kale, Curly Green – Tendwell Farm – FRI/SAT ONLY
Starfruit – Natasha and Zach – WEDS/THURS ONLY
Tomatoes, Grape – Tendwell Farm
Watermelon, Seedless – Watsonia – FRI/SAT ONLY
Try out this great recipe we found around the web that feature items from your CSA share:
Potato, Tomato, Corn and Basil Salad
Ingredients:
- 1 pound baby red potatoes, scrubbed (or purple potatoes!)
- 5 medium ears of corn (about 3 pounds)
- 1 pint grape tomatoes, halved lengthwise
- 1 small red onion, peeled and sliced thinly (about 1/2 to 3/4 cup)
- 1 large bunch fresh basil, rinsed, dried, and leaves picked
- 1/4 cup extra-virgin olive oil
- 2 large lemons, juiced
- 1 teaspoon kosher salt
- About 15 grinds freshly ground pepper
Instructions:
- Place the potatoes in a large pot of salted water and bring to boil. Cook until just fork tender, about 15 minutes. Fish out the potatoes with a spider or slotted spoon and place them in a bowl of ice cold water to stop them from cooking.
- Shuck the corn and break each ear in half. Cook in the same boiling water for 5 to 7 minutes until tender but not soft. Remove the cooled potatoes to a dish-cloth to drain. Immerse corn in the same ice bath until cool. Cut each potato into quarters and place in a large bowl.
- Remove corn from water and also let drain. Use a chef’s knife to cut the kernels off each ear. Add kernels to bowl. Add grape tomatoes, onion, and whole basil leaves. Add olive oil and lemon juice and toss gently to combine. Season, to taste, with salt and pepper. Serve immediately.
Recipe adapted from: https://www.foodnetwork.com/recipes/dave-lieberman/potato-tomato-corn-and-basil-salad-recipe-1917221
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