What a scorcher of a week! Fruit photo at right is a Fioja Guava. Some people slice long ways and scoop out the contents. I like the spicy skin and eat the whole thing. Try it both ways and see what you think. Photo at right is sage, which you’ll find in your baskets as well this week. The garlic is another heirloom, and is medium hot, and fairly easy to peel.
Either churn your own butter like I do, or buy butter and toss a cube in the Cuisinart. Add a couple cloves of garlic and salt to taste. Puree. Remember that garlic adds “heat” to a dish, as well as the familiar garlicly taste that at least I’m addicted to. So add as many cloves as you like to your butter as it’s being pureed, but make sure you don’t overdo it. If you do, just add more butter.
Use the finished product on baked fish, as a dip with cheese and crackers, on toast in the morning, on your baked potato, or over steamed green beans,
Following is this week’s basket contents:
Weird long, heirloom hot pepper, requires drying
Baby Swiss Chard
Baby Lettuce (large baskets oly)