Week 8 brought baby kale, radishes, cherry tomatoes, baby leeks, tomatoes, arugula, cucumbers and strawberries.
The baby kale and baby leeks went into a frittata, along with cheese and some homegrown zucchini.
The cucumbers made more kosher garlic-dill refrigerator pickles.
The strawberries were gobbled up as soon as this photo was taken. I'd never had local strawberries before; I'm not sure I'll ever be able to eat a supermarket strawberry again. Local strawberries are tender, juicy, very sweet little gems... just incredible.
The heirloom tomatoes made more fresh salsa. The recipe we use was originally by the late Jeff Smith, the Frugal Gourmet, but it's been played with a little over the passing years. Here it is:
Homemade Salsa
2 cups diced tomatoes
1 medium onion, diced
1/4 bell pepper, diced
1/2 teaspoon sea salt (or to taste)
2 cloves garlic, crushed
2 1/4 teaspoons red wine vinegar
Optional: 2-3 jalapeño peppers, minced
Combine and mix all the ingredients well. Store in the refrigerator, covered. Makes about 1 1/2 pints (we usually double the recipe, and add the jalapeños to half the yield for those who love heat).
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