From Frog Song
Tulsi Basil
Sweet Red Onions
Tricolor Jalapeno Peppers
Murasaki Sweet Potatoes
From Partner Growers
Heirloom Tomatoes (COG)
Curly Green Kale (COG)
Orange Carrots (COG)
Stone Fruit Medley (WAT)
Sweet Bicolor Corn (WAT)
COG = Clem’s Organic Gardens | WAT = Watsonia Farms
We found three recipes that remind us of summer and jalapeños show up in each of them. Gazpacho will keep you nice and cool and heirloom tomatoes make it taste even better. Peach, Tomato and Corn Salad is bright and beautiful and you can make it your own by topping with cheese or nuts or serving with crusty bread. Jalapeño poppers are perfect for sharing at summer gatherings.
Jalapeno Poppers
from Spend with Pennies
Ingredients
- 12 jalapeno peppers
- 6 ounces of cream cheese, softened
- 1 teaspoon garlic powder
- 4 ounces sharp cheddar, shredded
- 2 tablespoons chives, finely chopped
- ¼ cup Panko bread crumbs
- 1 tablespoon butter, melted
Instructions
- Preheat the oven to 400°F.
- Wearing gloves, slice the jalapeños in half lengthwise. Using a small spoon, scoop out the seeds and membranes.
- In a bowl mix cream cheese, garlic powder, cheddar cheese and chives (if using).
- In a separate bowl, combine Panko crumbs and melted butter.
- Fill jalapeños with the cheese mixture. Top with crumbs.
- Place on a baking pan and bake 18-22 minutes or until golden.
- Cool 5-10 minutes before serving.
Peach, Tomato & Corn Salad
from Mom’s Kitchen Handbook
Ingredients
- 2 cobs corn, shucked
- 2 barely ripe peaches cut into ⅓-inch wedges
- 3 medium or 2 large tomatoes cut into ½-inch wedges
- Salt and pepper to taste
- 1 1/2 teaspoons minced jalapeñ0 pepper
- 1 ½ teaspoons fish sauce
- 2 teaspoons honey
- 1 ½ tablespoons red wine vinegar
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons chopped mint
- 3 tablespoons chopped basil
Instructions
- Put the corn in a pot large enough so it lays flat. Add 1 inch water to the pot. Cover and turn to high heat. Cook until the corn is just tender, which takes just a few minutes once the water boils. When the corn is cool enough to handle, shear the kernels off the cobs.
- Put the corn and tomatoes on a platter or large plate. Season with a few pinches of salt and freshly ground black pepper. Add the peaches to the platter.
- In a medium bowl, whisk together the jalapeño, fish sauce, honey, vinegar, and oil until blended. Pour over the salad and use your hands or two spoons to toss everything together. Scatter the mint and basil over the top. Taste and add more salt or pepper as needed. Serve immediately.