Spicy Heirloom Tomatoes

Topped with sweet corn and a pinch of cayenne pepper, these juicy tomatoes make a wonderful salad.

Ingredients:
3-4 heirloom tomatoes
½ cup fresh corn kernels
3 tablespoons chopped fresh cilantro
¼ cup olive oil
¼ cup fresh lime juice
Pinch of cayenne pepper or paprika
Sea salt and fresh ground pepper
Cotija cheese

Method:
1. Rinse and slice tomatoes, arrange them on a plate. Take a serrated knife and run it gently down the ear of corn. Sprinkle the corn on top of the tomatoes.

2. Drizzle with a little olive oil, squeeze of citrus, top with sea salt, fresh ground pepper and a little cayenne pepper for a kick. Top with crumbled cotija cheese.

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Fresh Corn Salsa

This crisp salsa is brightened with smoky Poblano chiles and fresh lime juice.

Ingredients:
2 cups fresh corn kernels
1 Poblano chile pepper, seeded and chopped
½ red onion, chopped
3 tablespoons fresh cilantro, chopped
½ tablespoon olive oil
Juice from 1 lime
Sea salt

Method:
1. Heat olive oil over medium heat in a large nonstick skillet. Add onion and pepper and sauté for 5 to 7 minutes.

2. Add corn and sauté 2 additional minutes or until all veggies are just slightly tender, but corn is still crisp. Remove from heat and stir in cilantro, lime juice, and salt.

Variation: This salsa is also wonderfully mixed with 1-2 cups chopped heirloom tomatoes!

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Summery September Recipes

Though the calendar may say September, the recent sunny weather has the gardens thinking it’s still high summer as they continue to produce favorites for this week’s box like heirloom tomatoes, Jimmy Nardello peppers, English cucumbers and ripe melons, as well as give us an autumn preview with the first of the local Chanterelle mushrooms. Also included: Smoky bacon and our buttery housemade dough to craft a stunning crostata—so pop that in the oven, uncork a bottle of California red wine and toast to the best of both summer and fall.

Here are a few recipe ideas for the week:

Smoky Bacon, Sweet Onion & Chanterelle Mushroom Crostata
The show-stopping crostata makes for a delicious entrée; just serve with a side salad of summer greens.

Heirloom Tomato Salad with Corn & Roasted Sweet Onions
Roasted sweet onion adds a wonderful depth of flavor to this refreshing salad.

Summer Melon & Cucumber Salad with Basil
Juicy and incredibly crisp, this salad always receives rave reviews.

Sautéed Summer Squash
So simple, so flavorful: These summer beauties are excellent served over grilled crostini, tossed into pastas, or scattered over pizza.

Pan-Fried Peppers with Lemon & Garlic
Seasoned with slivered garlic, this Bon Appetit recipe is a favorite for enjoying fresh peppers.

Heirloom Tomato Salad with Corn & Roasted Sweet Onions

Roasted sweet onion adds a wonderful depth of flavor to this refreshing salad.

Ingredients:
2 sweet onions, peeled and sliced into ½-inch-thick rings
2 heirloom tomatoes, chopped
2 small ears of corn, shucked, blanched and kernels removed
1 scallion, diced
5 tablespoons olive oil, divided
2 teaspoons sherry vinegar
1 teaspoon honey
10 basil leaves, thinly sliced
Sea salt and fresh ground pepper

Method:
1. Preheat oven to 400°. Arrange the sliced onion rings on a baking sheet and drizzle with 2 tablespoons of the olive oil and sprinkle generously with sea salt, tossing to coat onions on both sides. Roast for 40 minutes, flipping halfway through until onions are brown and soft. Remove from onion, allow to cool, then roughly chop.

2. In a large bowl, add the chopped tomatoes, corn kernels and scallion. Add roasted onions and toss with 1 tablespoon olive oil and a generous sprinkling of salt and pepper.

3. In a small bowl, whisk together honey with sherry vinegar, then add remaining 2 tablespoons olive oil, and salt and pepper then whisk well to combine. Drizzle dressing over the salad to taste and top with basil.

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