Canning tomatoes are available. If you are interested, let Becky know. Price is the same as last year: $25/25lb. These are ‘paste’ tomatoes and make nice sauce or plain tomatoes in a jar. Have a great week.
From all of us at Green Edge,
Becky (Kip, Mark, Dan, Rob, Theo, Penny, Liz, Miranda, Bethany, Alicia, Molly Jo, Natalie, and Emily)
Green Beans – How many green beans does it take to fill 136 shares? Steamed, boiled, stir-fried, and pickled are some of the methods used to prepare them.
Peppers – Mixed sweet peppers are a part of the bounty this week. Whether green, red, or some other color their flavor will enhance salads, salsa, shish kabobs, stir-fries, and many other dishes like raw with other veggies like carrots, radishes, and celery.
Parsley or Sorrel – We had not quite enough of either of these for everyone, so we divided them by sites. We’ll switch out another time, so all can use them.
The cheese from Integration Acres is Smoky Goat.
from Katie Chin, Everyday Chinese Cooking, 2000
Ingredients:
2 hot red chile peppers, seeded and thinly sliced
Directions:
Cut each eggplant in half lengthwise, then cut diagonally into ½-inch slices. Cover the eggplants with water, add the salt, and stir to dissolve the salt. Soak the eggplants for 5 minutes, then drain well.
In a small bowl, mix the oyster sauce with the sugar and sesame oil and set aside.
Heat a wok or non-stick skillet over high heat. Add the vegetable oil, garlic, chile peppers, and eggplants and stir-fry for 2 minutes. Add 2 tablespoons water and continue stir-frying for 2 more minutes. Add the oyster sauce mixture and stir well to mix. Remove to a platter and serve hot or cold.
BEET AND POTATO SAUTE
6. Garnish with sour cream if desired.
SWEET PEPPER BURRITOS
Salsa
Directions:
2. Place seam side down in an 11-in. x 7-in. x 2-in. baking dish coated with nonstick cooking spray. Cover and bake at 425 degrees F for 10-15 minutes or until heated through. Let stand for 5 minutes. Serve with salsa if desired.
STORING TOMATOES
Article source: http://greenedgegardens.blogspot.com/2012/08/week-8-newsletter-summer-2012.html
