Cole Here, writing the first September blog! Can you believe fall’s here already? I’ve had to start bundling up for my daily bike commute, it’s a little brisk with the morning air whipping by.
It’s been a busy couple of weeks. With Beth out of town and two of our interns on vacation we had our work cut out for us. I’d like to send out a big thank you to the volunteer’s that came in last week to help us pick up the slack.
Things are really happening down in Imnaha. Tomatoes of every size shape and color are ripening on the vine. We are still looking for a contender in the Biggest Tomato Contest, One and a half pounds is our largest so far, but I’ll be quite surprised if we don’t find a bigger one. The sweet peppers are coloring up nicely and the hot peppers are popping. We’re sending out some jalapenos out in your shares this week, if your feeling a fall chill our peppers should warm you right up. The other new development from Imnaha is Melons. We harvested the first of our Cantaloupe on Wednesday. We didn’t get enough for all our shares, but rather than waiting until we have enough to give to everyone we be sending out what we have. Now
if you don’t get a melon this week don’t worry, they will be coming your way next
Enjoy the sunny weather while it lasts, and enjoy your produce!
What’s In Your Basket:
1 Bunch cilantro
1 Sweet Onions
1# Summer Squash
1 Globe Eggplant
6oz Sweet Pepper
2 Garlic Heads
1 Bunch Cilantro
1 Bunch Carrots
1 Bunch Radish
1 Sweet Onions
2 Garlic Heads
Quick Cilantro Salsa
- 3 tablespoons finely chopped onion
- 2 small cloves garlic, minced
- 3 large ripe tomatoes, peeled and seeds removed, chopped
- 2 hot chili peppers, Serrano or Jalapeno, finely chopped
- 2 to 3 tablespoons minced cilantro
- 1 1/2 to 2 tablespoons lime juice
- salt and pepper
Put chopped onion and garlic in a strainer; pour 2 cups boiling water over them then let drain thoroughly. Discard water. Cool.
Combine onions and garlic with chopped tomatoes, peppers, cilantro, lime juice, salt, and pepper. Refrigerate for 2 to 4 hours to blend flavors.
Makes about 2 cups of salsa.
- 12 jalapeño peppers
- 1/4 cup minced onion
- 1/4 cup chopped fresh cilantro
- 3/4 cup cream cheese
- 1 1/2 teaspoon cumin
- 1 teaspoon salt (more or less to taste)
- 2 ounces jack cheese, cut into 2 1/2-inch long batons
1 Preheat the oven to 375°.
2 You can either slice the jalapeños in half lengthwise or you can slice off the top one-third (lengthwise) of each jalapeño to make a boat shape out of each pepper. The halved jalapeños will go further (twice as many stuffed peppers), but you can put more filling into the boat-shaped peppers. Your choice. If you choose to make the boats, you can mince the tops and add them to the filling if you want some extra heat, or save them for another recipe. Scrape out all the seeds and ribs from each jalapeño with a spoon (a grapefruit spoon works great).
3 Mix together all the filling ingredients.
4 Pack the filling into the peppers. Arrange the peppers on a foil-lined baking sheet and bake for 20-30 minutes, or until the cheese is bubbly and lightly browned, and the peppers are cooked.
Allow to cool for 5 minutes before serving.