Ah, week 11 -- past the halfway point of our summer CSA now. This week we had scallions, husk cherries, strawberries, salad greens, cherry tomatoes, cucumbers, bell peppers and heirloom tomatoes.
Some of the salad greens, cherry tomatoes, scallions, cukes and bell peppers were used in salads; the salad greens and an heirloom tomato also adorned burgers. Many of the veggies went into multiple dishes for our Labor Day Weekend festivities -- scallions and peppers went into Southwestern Sweet Potato Salad; scallions, along with our homegrown chilies, also went into my go-to guacamole recipe for the past 22 years, Guacamole Is Hot! from The New Basics Cookbook by Julee Rosso and Sheila Lukins. The other heirloom tomato went into the Chicago Dogs we had for dinner one night. Bell peppers went into the macaroni salad.
The strawberries were as delectable as always.
My new discovery this week was husk cherries! I first learned about husk cherries from my dear friend Evelyn's blog post last summer. Although they're called cherries, they really aren't cherries at all. According to Farmer Nick, they are a relative of the tomatillo, which you might guess from the papery husk which covers the small berry-like fruit. They don't have a hard pit but have teeny little crunchy seeds inside. The flavor is really hard to describe. They taste like a million familiar things and nothing you've ever had before, all at once. My husband actually started laughing when he had one for the first time. They're fun to eat and rather addictive -- I was thankful that each tiny cherry had to be unwrapped from the husk individually, requiring me to take the time to savor each one.
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