UPDATE 7/22/15: Sorry, folks! To riff on a phrase from our immediate past president, we’ve misoverestimated our tomato situation. Turns out we didn’t have the glut we thought, so while we’ll still stock you up on tomatoes when they come in big, that week is not this week! When our field crop from the high tunnels comes on we’ll take another crack at it! In the meantime, have you seen what you can do with summer squash?
Apologies and condolences,
-the chardmonger.
This week:

•  1 pint Blueberries
• 1/2 pound Spinach
• 1 bunch Sweet Onions
• 1 bunch Red Chard
• 1/2 case #2 Tomatoes 2 pounds Summer Squash
• 2 Ripe Bell Peppers
• 2 Salad Cucumbers
• 4 Anaheim Peppers

Hello, everyone!
Interesting box for you this week. We’ve found ourselves flush in not-quite-perfect-but-still-darn-good tomatoes, so we’re loading you up this week with a half-case each! Such is the nature of CSA farming, that the bounty in your box reflects the bounty of the season—or so we hope! Or, as our grandchildren will one day say we always used to say: “When you grow tomatoes for a living, learn to make tomato sauce!” So we’re loading you up with sauce and salsa recipes this week.
This first one won’t fix your tomato situation, but it does take advantage of most of the rest of your box. Nothing complicated here, just a bit of chopping and you come away with a perfect summer potluck offering.
 
Blueberry Salsa

• 2 C fresh blueberries, coarsely chopped
• 1 C whole fresh blueberries
• 1/4 C fresh lemon juice
• 3 T chopped fresh cilantro
• 2 small anaheim (or jalapeño) peppers (or both!), seeded and minced
• 1 red bell pepper, diced
• 1 medium sweet onion, diced
• 1/2 tsp. salt

Toss ingredients as prepared above together in a large bowl. Serve immediately, or cover and chill until ready to serve.
 
If you’re looking to use up those tomatoes in a hurry, make a double batch of this salsa from tasteofhome.com. This is a cooked salsa, not a pico de gallo, so it does take a little advance prep time, but the results are well worth it!
If you’re looking for something more Italian (and scholarly), then I would encourage you to check out Daniel Gritzer’s deep dive into fresh tomato sauce theory over at the aptly named Serious Eats. And if a 3,500 word think-piece on tomato sauce is how you like to think about your cooking, then do I ever have the book for you.
Yours,
The chardmonger.