There is a by of a controversy about whether or joy to store your tomatoes in the fridge. We here at CSA365 lean heavily towards not storing them in the fridge, leaving them on a countertop (not too close together) works well.
These beauties were from Springdell plants grown in Jess’ Community Garden plot.
If you find yourself with a surplus of cherry tomatoes in the summer (hard to believe, I know), cook them up with a little garlic and olive oil, and you’ll be amazed at how many you’ll devour. Sarah roasts hers with a bit of honey, also quite delicious!
400 degrees in the oven with olive oil, coarse salt and pepper to taste, and 20 minutes later you have a way to devour those extra cherry tomatoes before they get squishy! (How’s that for a delectable run-on sentence?) These sticky sweet beauties are filled with flavor, and you can literally sit and eat a ton. Okay, maybe not a literal ton, but pretty close. Don’t forget to scrape the syrup off the baking dish, that’s the best part!
Another option is to leave them on your counter, visible to those walking by. As a quick and healthy snack, you’d be surprised by how many slowly disappear through the week.
This versatile chili is great for those odds and ends veggies in your kitchen, as so many veggies that grace our share boxes will work. included is a basic veggie foundation and spice ratio along with suggestions on where and when to add the veggies to the mix. We hope you enjoy making this chili your own!
I borrowed from two versions of goat curry here. The first is a slow cooker paleo and (potentially) gluten-free version by Ashley of My Heart Beets. The second is a more down-and-dirty version from Cassie Simmonds at the Hawaiian Irie Jerk Restauraunt in Honolulu. Whatever flavors you ultimately go with to make this dish, slow and low is the way to a tender and succulent product. Some different spices are needed so be sure to check the staples list to make sure you have what you need.
This is good with goat cheese, but feel free to try other cheeses depending on what you have access to. This won’t be vegetarian if you use the suggested rendered bacon fat, but it is extra tasty if you do.
