Stone Soup Farm CSA: Week Nine (and Greek Salad)

Week nine is awesome, guys, and primed for chunky salad making. We got: two ears of corn, two cucumbers, four tomatoes, three peppers, a pound and a half of potatoes, a bunch of parsley and a bunch of chard. That first night we turned two of the tomatoes and the cucumbers into a greek salad. First, I sliced half a sweet red onion and tossed it with a couple capfuls of red wine vinegar. I let that sit for about twenty minutes to mellow out the bite of the onion and I chopped the rest of the vegetables.



I like my cucumbers peeled and seeded before I chop them, so that's what I did. I cut up two CSA tomatoes into chunks and added a handful of the Sun Gold cherry tomatoes from our back patio garden. I added a handful of pitted Kalamata olives and tossed those with the chopped vegetables with the onions (I drained off some of the excess vinegar) and then topped it with a little slab of sheep's milk feta, which made a nice bed for the patio garden oregano and freshly ground black pepper sprinkled on top. The finishing touch was a drizzle of good olive oil and a piece of bread for scooping up cheesy bits of tomato.



Ah, and speaking of cheese and tomatoes: we used the other two tomatoes for insalata caprese tonight with home grown basil and Fiore di Nonno mozzarella. I think I'm in love with summer.