Veggie CSA Week #13

What's in your box:

Half Shares:

Sungold Cherry Tomatoes - 1 pint
Tomatoes - 2.5 pounds
Melon - 1
Green or Yellow Wax Beans - 1/2 pound
Jalapeno or Serrano Pepper- 2-3

Full Shares:

Sungold Cherry Tomatoes - 2 pints
Tomatoes - 3 pounds
Melon - 1
Green or Yellow Wax Beans - 1pound
Japanese Eggplant - 1 pound
Serrano or Jalapeno Pepper - 4-6

Recipe of the Week:

I really should have included this recipe a few weeks ago, but I figure by now you need something creative to do with those Sungolds :) This is my favorite:

Shiloh's Creamy Sungold Pasta

Ingredients

• 3 C sungold tomatoes, cut in half
• 1/2 C fresh chopped basil (packed)
• 2 Tbsp butter
• 6-8 cloves garlic, minced or pressed
• 1/4 tsp salt
• 1/4 tsp pepper
• 2/3 C heavy cream
• Romano or Parmesan cheese to taste
• Fettucine pasta
• Peeled shrimp (optional)

Method

1. Heat your pan and saute the garlic in butter, being careful not to burn.
2. Add salt, pepper and halved tomatoes and wilt them down a few minutes.
3. Add cream and cook gently, allowing sauce to thicken.
4. When sauce is to your liking, add peeled shrimp directly to the simmering cream sauce - they'll cook fast so do wait until the end.
5. Add basil.
6. Serve with pasta and freshly grated Romano or Parmesan.

Original recipe at http://www.durhamfarmersmarket.com/recipe_show.html?id=18