This week's share contains:
Corn: Will be eaten on the cob, boiled or grilled
Basil: Washed and combined with olive oil, salt and pepper, and then frozen in ice cube tray for future pesto and margarita pizzas
Red tomatoes: Diced for salads and tacos
Green tomatoes: Sliced and baked to make oven-baked tomatoes, the healthy kin to fried green tomatoes.
Preheat oven to 325.
3 green tomatoes
Soymilk for dipping
1/3 c cornmeal
1/2 tsp salt
Fresh ground pepper to taste
Nature's Seasoning to taste
1 tbsp mayo or equivalent
Hot sauce to taste
1/2 tsp Worcestershire
Combine last 4 ingredients. Slice tomatoes, dip in soymilk and then dredge in cornmeal mixture. Bake on lightly oiled cookie sheet for 45 minutes. Stir together dip ingredients and enjoy.
Cucumbers: Will be sliced and combined with sliced lemons to add to water for drinking
Peaches: Skinned, sliced and preserved according to the canning book on hand.