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.
Feta is great with this veggie combo, as well as shredded mozzarella on top. That being said, you can really be flexible with what veggies, cheese and herbs wind up in your pepper. Have fun with it, it’s a colorful rainbow of deliciousness!
A simple and yummy use of collard greens, we took this Sunday Dinner on the road!
This one is very flexible in terms of seasonal ingredients. Shredded cheese and tortillas, maybe some sour cream and salsa and you’re good to go! Leave the chicken out for a vegetarian option, and use GF corn tortillas for a gluten-free option.
