This week your basket may contain:  tomatoes, cherry tomatoes, beets, zucchini, cucumber, beans, sweet corn, onions, sweet peppers.

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.

The recipe below seems complicated, but it is well worth the effort!

BEET, TOMATO AND COCONUT CURRY

1 large onion

5 small vine-ripened tomatoes

2 large cloves garlic

One 1 1/2-inch piece fresh ginger root

4 small raw beets

1 small jalapeño or serrano chili pepper

1 tsp solid coconut oil

Handful cilantro stems

1/2 lemon

1 tsp ground ginger

1 tsp ground cumin

1 tsp ground coriander

1 tsp ground turmeric

Pinch ground cinnamon

2 cardamom pods

3 whole cloves

1/2 cup water

3/4 cup low-fat coconut milk

Cut the onion in half, then into very thin half-moon slices. Cut the tomato into small dice. Mince the garlic. Peel and grate enough ginger to yield 2 teaspoons. Scrub the beets well (or peel them), then cut them into small dice. Stem and seed the chili pepper then cut it lengthwise into very thin strips.  Melt the oil in a large sauté pan over high heat. Stir in the onion to coat; cook for about 6 minutes, stirring often, until golden and softened.  Meanwhile, coarsely chop the cilantro (tender leaves and stems). Squeeze juice from the lemon half into a small bowl.  Reduce the heat to medium; stir in the garlic and fresh ginger; cook for 2 minutes, then add the chili pepper, ground ginger, cumin, coriander, turmeric, cinnamon, cardamom and cloves, plus the tomatoes and the water. As soon as the mixture starts to bubble at the edges, add the beets, stirring to incorporate. Cover and cook for 10 to 12 minutes or until the beets are fork-tender. Uncover and stir in the coconut milk, cilantro and lemon juice; cook for 2 minutes, then turn off the heat. Let sit for 5 minutes (for the flavors to meld).

The recipe below is a summer staple in our house.

TZADZIKI

WHAT TO DO WITH ALL THOSE CUCUMBERS?  Make tzadziki, of course!  Simply grate whole cucumbers, lightly salt and set aside for 20  minutes.  Drain off the liquid that accumulates, squeeze in a few cloves of garlic and stir in some yogurt and/or sour cream (we find it best to use a 50/50 mix).   Generally, you want to use equal volumes of cucumber and dairy product. Serve with toasted pita bread or crackers.

If you prefer to use your corn in a cooked dish instead of eating it on the cob (I have heard rumors that some people do that) the recipe below is very satisfying.

SUMMER CORN CHOWDER

6 ears sweet corn

6 cups chicken broth

2 cloves of garlic, bruised

1 russet potato cut in ½ inch cubes

2 cups milk

salt and pepper

4 slices of bacon diced

4 medium tomatoes cubed

¼ cup chopped fresh basil

Strip corn from ears and set aside.  Simmer the cobs and garlic in the broth for 10 minutes.  Remove the cobs and garlic, stir in the potatoes and half of the corn kernels and simmer for 10-12 minutes.  Puree and set aside in a bowl after stirring in the milk, salt and pepper.  Cook the bacon in the original pot until fully cooked (approx 6 minutes).  Add the onion and sauté for 10 minutes.  Add the reserved pureed soup and the remaining corn then simmer for 8 minutes.  Stir in the tomatoes and basil and serve.  From Culinate.com