With the end of the State Fair and the beginning of a new school year, I think we can truly say fall has arrived. Time to think about the soups, stews and casseroles we haven’t had for awhile. We’ll be including more of those types of recipes as we start seeing more root vegetables and varieties of winter squash in the weeks ahead.
Until then, we have a Muskmelon Salsa for you to try, using the melon in this week’s share (see Recipe Section). Of course, muskmelon is delicious served alone, or with a scoop of vanilla ice cream. But when this salsa is plated alongside grilled chicken or as a topping on fish tacos, it adds a new dimension.
Are most of you familiar with tomatillos? I had never heard of them until I started working with our crew years ago. They kept asking me if we had tomatillos to offer, and I found myself doing some research rather quickly! Now I look forward to them every year and I really enjoy making salsa verde. I thought the Fresh Tomatillo-Tomato Salad (see Recipe Section) might be a good introduction to those of you who are new to them.
We’ll be including several varieties of peppers in the weeks to come, so we’ll make sure to give you some ideas on how to use them. The Hungarian Tomato-Pepper Stew in this week’s Recipe Section is just one example. I like the idea of all the variations suggested. They offer many options, from a side dish to a lunch or even a main dish. Since we have some sausage lovers in our family, this should please everyone.
With that, I wish each of you a great week ahead!