This weeks share...

Hello from the farm desk!

This week in your share, you will find:

• Potatoes
• The first of our cherry tomatoes (more next week along with standard tomatoes.)
• hot peppers/ chilis
• Cilantro
• Garlic
• Green beans (well actually purple, yellow wax, and italian--but they all cook and eat the same as green beans--steam them until just tender toss with butter and salt

Here are some ways to use your produce this week.
pico de gallo--or fresh Mexican salsa
Coarsely chop cherry tomatoes;  add a tablespoon of cilantro; 1 tblsp. onion (hope you still have some left from last week); 1 garlic clove, juice of 1/2 a lime, 1 hot pepper--if you like it hot, otherwise 1/2 or none.
Add salt and pepper to taste and serve it with chips or over burritos, tacos, etc.

Another option to use most of your produce this week is a coconut milk curry. This recipe is available on the Thai curry paste jar or the coconut milk can, which is available in the ethnic section of most grocery stores.
1-4 Tbls. Thai curry paste (green is my favorite with chicken, shrimp, or vegetarian--red goes well with red meat).
1 can Coconut milk
Thai fish sauce (optional)
1/2 to 3/4 cup of broth (chicken or vegetable)
cilantro and basil
potatoes
Thai chili (small green one)
carrots
meat of your choice (or vegetarian is great too--add beans or peas-if you have some left over)
Steam carrots and potatoes until just tender. Sear meat until brown on the outside-set aside. In a large skillet or wok, combine curry paste and coconut milk over medium to low heat. Heat and combine thoroughly. Add a splash of fish sauce, the broth and your veggies and meat. Cook for 15-20 minutes to combine flavors. Serve with cilantro and basil garnish.
 Bon appetite!