a few jalapenos
small brown onions
Well, it looks like some of the squash, eggplant and peppers will be phasing out over the next few weeks, being replaced by some of the first fall greens like mezclun mix. Soon we will be back to avocados and big bags of salad every week. Ohh, I miss avocados and salad.
We do have some cool fruit coming up. Both kinds of persimmons, pomegranates and sapotes.
And yes, we will be trading veggies for apples with our friend in Julian so there will be fresh Julian apples showing up in the boxes.
Tuscan Scrambled Eggs Recipe
- 3 Tbsp extra virgin olive oil
- 1 large yellow onion, peeled and chopped
- 1 1/4 lb (600g) plum tomatoes, peeled and chopped or 1 14 oz can of diced tomatoes
- 6 eggs
- Salt and freshly ground pepper
1 Heat olive oil on medium heat in a nonstick skillet. Add the onions and cook until translucent, just starting to turn golden in color, about 6 minutes. Add the tomatoes and cook over low heat until the liquid evaporates, about 40 minutes.
2 Whisk the eggs in a bowl until well blended. Season with a little salt and pepper. Add the eggs to the tomato and cook over medium heat, stirring constantly, and scraping from the bottom with a wooden spoon. Remove from heat as soon as the eggs begin to set, but are still moist, about 3 minutes. Turn out onto a serving plate. Serve immediately.
Here is a great recipe that uses about half the contents of the box: