This week’s box!
Tomatoes – lots and lots of them!
Eggplant – Farm pickup only, next week SE and Sellwood.
Sweet corn – SE and Sellwood pickup only, next week farm
Potato – Russets, nearer to new potatoes and not very starchy.
Baby baby beets in bunches – Great steamed and topped on salad.
Carrots
Kale/Chard
Cinnamon Basil
Squash – If you got an enormous one it’s great for the grill.
Cucumbers
RECIPES
Potatoes and Tomato Sautee
Cut potatoes into 1/2 inch cubes, steam until half cooked. Sautee in high heat oil until soft. Then add cubed tomatoes and let them cook down a few minutes. Top with basil!
Squash Dollars
Slice into 1/2 inch if a long zucchini. If round and large, quarter and then slice in 1/2 inch. Add salt. Place in hot high heat oil on cast iron pan or steel and cook about 7 minutes each side or until dark brown. They melt in your mouth!
Cinnamon Basil Fruit Salad
Chop up peaches, pears, apples and whatever other fruits that are in season. Top with finely cut pieces of cinnamon basil.
Cinnamon Basil Chocolate Mousse
- TOTAL TIME
- 15 minutes (plus 3 hours’ refrigeration)
Ingredients
- 2 ounces unsweetened chocolate
- 1/2 cup sugar
- 2 eggs, separated
- 2 cups cinnamon basil whipped cream (see recipe)
Preparation
- 1.
- In a saucepan, melt chocolate with 1/4 cup sugar and 1/4 cup hot water, stirring until smooth. Beat egg yolks and stir into chocolate. Remove saucepan from heat.
- 2.
- Beat egg whites, gradually adding remaining 1/4 cup sugar, until peaks form. Fold egg whites into chocolate. Fold 1 1/4 cups cinnamon basil whipped cream into chocolate. Pour mixture into ramekins or glasses and chill for 3 hours. Top with remaining whipped cream and serve.
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