Hello to all of our CSA members,
As we head into September, I think many of you will agree that the temperature these last few days has been much more comfortable. Some of us really enjoy HOT weather (I’m speaking to you, Val!) but I personally have been very happy with the current state.
We’re still enjoying our sweet corn at this time, especially since we know it ends all too soon. With that in mind, I offered two recipes this week which include sweet corn. The “Roasted Poblano, Sweet Corn and Potato Soup” is hearty and filling. Author Kristin features gluten-free recipes on her site, so for those of you who are interested in researching this topic, I encourage you to take some time to look at it.
The other recipe titled “Baked Chile Rellenos” features those delicious Poblano peppers and sweet corn. Feel free to substitute another cheese for those listed, as we did. No need to make a special trip to the market, if you already have one of the others on hand!
The last recipe for this week, a main dish titled “Mexican Potato Nachos” is one that I think kids will really like. It’s a basic one, not too spicy, and yet is open to variation. For instance, you can add some onions and/or diced sweet or banana peppers if you’d like, according to your own family’s preference.
Here’s wishing each one of you a glorious Labor Day weekend!