Thursday, July 23, 2015


That last wave of water (and cooler weather) were the last gasp for the summer crops. Now, we will have a lot of summer garden madness for the next 5 or 6 weeks. Speaking of that water, we have received over one foot of rain in the garden so far this month. That's a lot. There have been some losses, and a lot of weeds, but the crops look pretty strong throughout the garden.

This week's share includes:

Spaghetti squash
Banana peppers
Cayenne peppers

I wish I had jalapeƱos, but you can make a pretty mean salsa out of this weeks share, and have some onion and garlic left to cook up inside of the spaghetti squash.

I like a chunky salsa, so I just chop everything up and let it sit in the refrigerator for a couple of hours. You could just put the same ingredients in the food processor if you like fine salsa.

Salsa recipe

2.5 lbs mixed tomatoes
1 large onion
2 banana peppers
3 cloves garlic
bag of cilantro
1 tsp lemon juice
1 tsp cider vinegar
cayenne pepper to taste
salt to taste

Chop up the tomatoes, onion, banana peppers, cilantro and garlic then combine in a bowl. Include the juice from the tomatoes if you like a kind of watery salsa. Add 1 teaspoon of lemon juice and apple cider vinegar and as much of the cayenne pepper as you want. Salt to taste and cover with plastic wrap and put it in the refrigerator for two hours. Remove, stir and eat!

Grilled spaghetti squash recipe

Cut squash in half length wise and scrape out the seeds. In the hole you just made, put two tablespoons of pesto and 1 teaspoon of olive oil in each half. Cook on the grill on the upper rack or away from direct flame for 45 minutes. Alternately, bake in the oven for 45 minutes at 375.

Remove and let them cool for a few minutes, then take a fork and scrape away the meat from the rind. Put in another bowl, or, if you are feeling fancy, serve in the rind.

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