I got a basket of strawberry guava in the CSA box this week. I decided to make a batch of strawberry guava juice to flavor botanical elixirs. It smells heavenly and is the most delicious looking color. I can't wait to try it.
Next I prepared a batch of blended gazpacho from beautiful CSA and Farmer's Market heirloom tomatoes. The gazpacho is already jarred for work week lunches.
|Gazpacho Ready To Go To Work|
Beets, cilantro and green onion stirred into quinoa and dressed with lemon and olive oil are jarred for lunches.
We are in the middle of a mid-September heat wave here in Southern California. The fragrant melon sitting on the counter, the local California mango, local California blueberries, the crisp cucumbers and celery will make refreshing juice and smoothie concoctions.
The remaining bunch of radishes, romaine lettuce, arugula and cucumbers are stashed in the crisper drawer to become this weeks salads.
I just discovered that what I thought was dill in the CSA box is actually baby fennel! I have never had baby fennel before! I wonder what I will make with it?