2016 CSA Spring April 16
- Mixed Field Greens
- Field Arugula
- Kale
- Poultry Herb blend
- Sorrel Pesto
- Green Tomatoes
- Rose Geranium
- Mint
- Butternut Squash
- Basil
An early taste of the season: fresh green tomatoes! These go well as fried green tomatoes, a chutney, a curry, a green salsa, pickle or relish. A green tomato curry with sauté onion, Indian spices and raisins over rice does sound nice but it was a Southern Living recipe of a grilled green tomato salad that really caught my eye this week as Mike fired up the grill.
2016 CSA Spring Apr 16 green tomatoes
2016 CSA Spring Apr 16 green tomato Jennifer Davick
This one comes from myrecipes.com… ingredients: 1/2 cup olive oil, 1/4 cup white balsamic vinegar, 2 garlic cloves, minced, 1 tablespoon brown sugar, 1/8 teaspoon salt, medium-size green tomatoes, cut into 1/4-inch-thick slices, 1 (16-oz.) package sliced fresh mozzarella cheese, Kosher salt and freshly ground pepper to taste, 1/3 cup thinly sliced fresh basil. Combine the oil, vinegar, minced garlic, sugar and salt in a large zip bag. Add tomatoes and shake to coat the contents. Chill for one hour. Preheat grill to 350° to 400° (medium-high) heat. Remove tomatoes from marinade, reserving marinade. Grill tomatoes, covered with grill lid, 3 to 4 minutes on each side or until tender and grill marks appear. Arrange alternating slices of warm grilled tomatoes and mozzarella cheese on a large, shallow platter. Drizzle with reserved marinade; season with salt and pepper to taste. Sprinkle with basil.
To your health and your pleasure, always!