Week 14 - September 7th

Rogowski Farm now has their own Recipe Blog. They are asking everyone to visit and upload recipes. Please visit:
http://blackdirtrecipes.wordpress.com

It's time for watermelon - Cheryl's super sweet babies are back! There are two great watermelon recipes here today:
MARGARITAS: http://blackdirtrecipes.wordpress.com/2010/09/04/watermelon-margaritas/
GAZPACHO: http://blackdirtrecipes.wordpress.com/2010/09/03/watermelon-gazpacho/

Today's share includes:

1 head Blond Choi
1 head Fun Choi
1 head Bok Choi
1 head Chinese Cabbage
1 bunch Amaranth
1 bunch Arugula
1 bunch Collard Greens
1 bunch Swiss Chard
1 bunch Dino Kale
1 head Spicy Mustard Greens
1 head Radicchio
1 bunch Cilantro
1 bunch Basil
2 each Sugar Baby Watermelons
1 each Asian Melons
1 Pint Mixed Cherry Tomatoes
10 each Heirloom / Polish Tomatoes

MEXICAN GRILLED SWORDFISH WITH GREEN CHILE PESTO

From Marge Poore’s 365 Easy Mexican Recipes

Prep: 20 minutes Cook: 8 to 10 minutes Serves 4

A great way to use some of our CSA cilantro! Combined with the typical pesto ingredients, the cilantro is surprisingly NOT overwhelming. It tastes great, and I’ve decided to make some more to freeze, minus the cheese, which loses its flavor when frozen.

¼ Cup grated Parmesan cheese ¼ Cup plus 2 Tablespoons olive oil,

2 garlic cloves, chopped, 2 Tablespoons lime juice

2 to 4 fresh jalapeno peppers, seeded and chopped, ½ Teaspoon salt

1/3 blanched almonds 4 swordfish steaks, 6 to 8 ounces ea

½ Cup cilantro leaves thick,

¼ Cup parsley sprigs

1. Prepare a hot fire in charcoal of gas grill.

2. In a blender or food processor, combine Parmesan cheese, garlic, jalapeno peppers, almonds, cilantro, parsley, ¼ cup olive oil, lime juice, and ¼ tsp salt. Process to a smooth paste. Transfer pesto to a small bowl, cover, and set aside at room temperature.

3. Brush fish with remaining 2 Tbs olive oil and season with remaining ¼ tsp salt. Place fish on an oiled grill rack about 6 inches from heat and grill, turning once, until just opaque in center, about 8 to 10 minutes. Top each swordfish steak with green chile pesto and serve.