I couldn't help but notice that member Vicky posted a picture of the creamy celery soup she made from last Saturday's share. Okay, Vicky, 'fess up the recipe you used! It looked SO delicious!

Okay, I realize this may be a complete tease since it's waaaay late in the season for tomatoes, but Chris thought we would get tomatoes for at least one more week. Let's hope the warm weather holds up!

Anyway, when it's really hot in the middle of summer and you can't bear to cook but you'd like something a little on the substantial side, try panzanella (also known as bread salad).



Cut a loaf of crusty bread into bite size pieces (day old bread is great for this). Put them in a bowl. Sprinkle some balsamic vinegar on the bread (a little goes a long way, but do try to get some on each bit of bread).  Cut up 2-5 (depending on size) juicy tomatoes into the bowl. Please do cut them in the bowl, so you don't have any loss of the juice. The first time I made this I cut the tomatoes on a cutting board and a lot of the juice just didn't make it into the bowl (the bread won't soften without the juice!). Chop up a bunch of basil leaves and add to the bowl. Chop up 1-2 cloves of garlic and add it, too. Sprinkle with some olive oil, and mix it all up (I find by hand works best for me). Let stand at least 10 minutes to allow the bread to soak in all the tomato flavor.

Add in chunks of mozzarella if you'd like. I hear some people like to add other things like cucumber or olives or peppers. Also, some people might make a vinaigrette first, rather than doing the separate balsamic and olive oil. Whatever works for you! The main thing is to get the crusty bread softened by the juicy tomatoes.

DON'T REFRIGERATE YOUR TOMATOES! This recipe is best with unrefrigerated tomatoes. And it's definitely best fresh, and not leftover the next day when it was in the fridge.

I find arugula too strong to eat straight as a salad, so instead I make pesto out of it. Just replace the basil in your pesto recipe, and don't be afraid to put in LOTS of garlic because the arugula really holds up its own against it! Plus, I find basil pesto turns dark, but arugula pesto remains bright green in the next day's leftovers.

Don't have a pesto recipe? Here's the basics.

In a food processor (or a blender, I guess) blend together:

All the arugula in a week's share (rinsed and dried, of course)
4-5 good size cloves of garlic (or to taste)
1/2 cup grated parmesan or pecorino romano cheese (or more, to taste; freshly grated is best)
1/4 cup pine nuts (walnuts are also nice, again add more if it's to your taste)
Enough olive oil to bring it together (1/2 cup or maybe a bit more)
Salt to taste

This recipe/tip came courtesy of member Florence. The flavors of the apple, onion and wine (or vinegar)  help cut the bitterness of the greens.

We were talking about summer turnip tops earlier and whether they are edible.

Yes they are!

I came home, took the tops of the turnips, the tops of the beets I bought at the farmers’ market, and a handful of the arugula and did the following:

Trim off all stems and cut the tops into small pieces.

Dice ¼ of a red onion.

Dice 1 apple.

Heat and spray a pot with olive oil spray.

Add the onions and apples, cook for a few minutes.  Add the greens and cook for a few minutes more stirring constantly.  Add ½ cup sweet white wine (or you can use apple cider) .  Cover and cook an additional 5 minutes.

I also added Chipotle Tabasco sauce to taste.

It’s very tasty.