This week your basket may contain:  tomatoes, cherry tomatoes, kale, zucchini, cucumber, sweet corn, basil, sweet peppers, and carrots.

FOR THE NEXT TWO WEEKS (the weeks of September 5^th & 12^th) YOUR NOTES MAY NOT HAVE AN ACCURATE LIST OF CONTENTS.  We will be printing your notes in advance because Polly & I have an opportunity to attend a cooking class on a farm in Sicily.  While the timing is less than ideal, it was too good an opportunity to miss.  We will be in contact with our amazing crew (thank you Joe, Gorgonio, and Tabitha!) and will be able to pass along your special requests to them, assuming our WIFI and/or cell phone reception is good.  We will be back for the week of Sept. 19^th and hope to have a lot of new, wonderful recipes to share with you all.

While pesto brings to mind basil, it can be made with any green.  The recipe below is great on pasta or as a dip.

KALE PESTO

2 cups packed torn kale leaves, stems removed

1 cup basil leaves

1 teaspoon sea salt

1/4 cup extra virgin olive oil

1/4 cup toasted walnuts

4 cloves garlic, chopped

1/2 cup grated Parmesan cheese

In a food processor, combine the kale leaves, basil leaves, and salt. Pulse 10 to 12 times, until the kale leaves are finely chopped. With the motor running, drizzle in the olive oil. Scrape down the sides of the processor. Add the walnuts and garlic and process again, then add the cheese and pulse to combine. Toss with your favorite pasta and serve immediately. From Epicurious.com.

The recipe below is another great way to utilize kale.

MICROWAVE KALE CHIPS

5-10 kale leaves

4 tsp. olive oil

Kosher salt

Remove stems from the kale leaves and tear into 2 inch strips.  Wash and thoroughly dry the leaves and toss them with oil in a large bowl.  Spread approximately 1/3 of the leaves on a large plate and sprinkle with salt.  Microwave for three minutes.  If leaves are crispy, transfer them to a serving bowl; if not, continue to microwave leaves in 30 second increments until crispy.  Repeat with remaining leaves in two batches.  The kale chips can be stored for up to a week in an air tight container.

CORN AND ZUCCHINI SALSA

3 medium zucchini, cleaned, trimmed, and diced

1 1/2 tsp salt

2 ears  yellow corn, husked, silks removed

4 tablespoons olive oil

2 large tomatoes, seeded and chopped

1 cup fresh lime juice (8 medium limes)

1/2 cup cider vinegar

2 jalapeno chiles, seeded and minced

1/4 cup finely chopped scallions with tops

3 cloves garlic, minced

1/4 tsp freshly ground pepper

Toss the zucchini with the salt and “sweat” for 3 minutes in a nonreactive colander. Rinse and dry. Coat the corn with 2 teaspoons of the oil and roast on a cookie sheet in a 400 degree oven for 30-40 minutes. Cool. Cut off the kernels and scrape the cobs. Combine the zucchini, corn, remaining oil, tomatoes, lime juice, vinegar, jalapenos, scallions, garlic, and pepper in a heavy saucepan. Bring to a boil and cook for 2-3 minutes. Ladle into hot, clean jars. Cap and seal. Process in a boiling-water-bath canner for 15 minutes. From Preserving the Harvest by Carol Costenbader

INSALATA CAPRESE

2 med. cucumbers, thinly sliced

1 pt. Cherry tomatoes, halved or 3-4 slicing tomatoes, thinly sliced

3-4 fresh mozzarella balls, sliced ¼ inch thick

olive oil

6-8 basil leaves

salt and pepper

On a plate, layer cucumbers, tomatoes and mozzarella.  Sprinkle with salt and pepper, drizzle with olive oil and top with ribbons of sliced basil.  For added tang, sprinkle lightly with balsamic vinegar.