July 28th 2011 Share

This week's share contains:

Corn
Basil
Red tomatoes
Green tomatoes
Cucumbers
Peaches

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

     Dip:
     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.