2017 CSA Summer August 26th

• Ripe Papaya
• Field Arugula 10×10
• Rosemary
• Thyme
• Sage
• Yellow Squash
• Gold Zucchini
• Tomatoes *from set
• Cucumber
• Green Bell Peppers
• Anaheim Peppers
• Red Ribbed Sorrel

Papaya pie! Yeah, a little different, but i wanted to share my results: skinned, deseeded and chopped papaya was tossed with juice from 2 limes, !approximately ¾ cup of brown sugar, 2 tbs of honey, 1 ½  tbs of corn starch, plus healthy dashes of cinnamon and vanilla. This was poured into a prepared pie shell and baked on a jelly roll pan at 350F for 30 minutes. I thought it looked a little runny at end time so i dusted the top with some more corn starch, used a spoon to  gently fold that into the papaya filling and baked it for at least another 20 minutes. See the results in the photos and please overlook the tell-tale dusting trail…we thought it turned out very yummy! Maybe you will try it?

Papaya also makes a wonderful chutney for table condiments especially when enjoying a curry or rice pilaf.

Tomatoes are not encased in the box this week, they are “pick from set” and we will be encouraging you to consider canning a few pounds 😉 Rosemary, thyme and sage included to enhance sauce making.

To your health and pleasure, always, leslie