This Weeks Box 6/22/2013

Here is the list
bunch of chard
apricots
avocados
sweet peppers
pink lemons
carrots
green onions
purple, red and white potatoes
bunch of basil
santa rosa plums
bunch of cilantro
Staking and mulching tomatoes on Tuesday morning
Potato fruit
After beautiful potato blossoms dry up, sometimes you end up with fruit like these. Being that they are close cousins to tomato, I guess I can see why they look the same as a cherry tomato. They are poisonous, so we do not eat them. They also have seeds.  Planting seeds of the potato fruit is the only way to get newer varieties of potatoes with different genetics than the mother potato.
Here is a look at lemon cucumber. If you do not get one in your box this week, do not worry. They are just getting started.
Some real tall Cherokee purple tomato plants
I cannot wait til your purple and sweet!
Avocado Basil Dressing
  • 1 avocado, seeded and scooped
  • 1 cup of packed basil leaves
  • 2 tbsp. lemon juice
  • 1 clove of garlic
  • 1 tsp. spicy mustard
  • 1/4 cup water
  • salt and pepper to taste

Place all ingredients into a high speed blender and blend to a smooth and creamy texture. Makes 4 servings.

 Korean cold cucumber salad

4 cucumbers
2 teaspoons sea salt
3 green onions  finely chopped
1 tablespoon Rice Vinegar
1 teaspoon red chili flakes
1/2 teaspoon sugar
1 teaspoon sesame oil
sesame seeds ( optional )

Slice the cucumbers and place in a large bowl,  sprinkle salt and toss until all sides of the cucumber is covered with salt.  Let it sit for about 15 minutes at room temperature,  if you like a crunch in the cucumbers, rinse the cucumbers sooner,  or let it sit longer for a soft texture.  Rinse and drain, with a paper towel squeeze dry.

Place the cucumbers in n a smaller bowl adding the other ingredients,  rice vinegar,  red chili flakes,  sugar, sesame oil and sesame seeds.
Toss and chill for 30 minutes.

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