Week 12 - August 24th

Today's Share:

1 Pint Fingerling potato
4 each carrots
4 each Cucumber - Kirby
6 each Tomatillo
5 each Hot Peppers
10 each Heirloom Tomato
1 Pint Cherry Tomato
1 bunch Radicchio - Dark Green
1 head Lettuce - mixed
1 bunch Amaranth
1 bunch Arugula
1 head Bok Choi
1 head Tat Soi
1 head Fun Choi
1 head Blond Choi
1 bunch Basil
2 each Herb - mixed box
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ROASTED TOMATILLO SALSA VERDE

Ingredients:
12 Tomatillos - cut in half
1 onion (or a couple large scallions)- cut in half
4 whole garlic cloves
2 Jalapeno peppers (or peppers of your choice) cut in half (remove seeds for less heat)
1/2 cup chopped cilantro leaves & tender stems
1/2 Lime - juiced
2 Tsp Cumin
Salt & Pepper to taste

Method:
Place 1st four ingredients on a lightly oiled baking sheet.
Roast in a 400 degree oven for 15-20 minutes.
Put Roasted veggies, along with cilantro, lime juice & cumin in a food processor or blender.
Process until desired consistency is achieved.
Season with salt & pepper to taste.
Refrigerate & use with your favorite Mexican recipes, or just eat with chips!
This also can be frozen for later use.