The Secret Ingredient is Always Love ~ Enjoy This Delizioso Italian Inspired Harvest July 27-31, 2020
First Harvest “8 Ball” or “Patty Pan” Squash- Martinon Farms
Flavorful “Sunbright” Tomatoes – Bautista Farms
First Harvest Fragrant and Heavenly Basil – Martinon Farms
First Harvest Curly Kale – MG Farms
White or Yellow Peaches – Rocking Chair Ranch
Organic Valencia Oranges – Encino Grande Ranch
First Harvest Green Bell Peppers – Martinon Farms
Savory Spinach – Babe Farms Specialties
Organic Haas Avocados – Wind Dance Farms
French Orange Carrots – Babe Farms Specialties
First Harvest Green Leaf Lettuce – MG Farms
White or Yellow Nectarines – Rocking Chair Ranch
Fuschia Pink Mild Flavor Cincinnati Radish – Babe Farms Specialties
(All items subject to change based on availability)
Be sure to use our storage tips to extend the shelf life of your fruits & veggies!
Fresh and Delicious Italian Recipes:
Zucchini Lasagna with Spicy Turkey Meat
Fresh Herb Italian Salad Dressing
Italian Stuffed Patty Pan Squash
Stuffed Zucchini Boats
Zucchini Noodles with Pesto
Tomato Spinach Chicken Spaghetti
Italian Stuffed Bell Peppers
Italian Sausage Stuffed Summer Squash
Click here to view more inspiring and delicious recipes
Fresh Fish For You! Monday – Friday: Fresh California Halibut
(Local Snapper for our non halibut subscribers)
If you need to update your preference to no halibut with future deliveries we’re happy to honor that for future week deliveries. This week’s fish has been ordered.
Try Out These Yummy Italian Recipes:
Alaskan Halibut Caprese Dinner
Italian Seared Halibut with Melted Leeks
Baked Halibut with White Wine, Olives, Capers and Tomatoes
Pan Seared Snapper with Spicy Tomato and Herb Sauce
Butter Poached Red Snapper Mediterranean
Fish supplied by Giovanni’s Fish Market & Grotto in Morro Bay
Fruits & Veggies Storage Tips: Refrigerate all items as soon as possible. All items will remain fresh when following these tips!
Basil – Trim tips. Store on counter top with base in a little bit of fresh water out of direct sun light. Replace with fresh water every other day. Should last a week or more.
Summer Squash – Wipe clean, store in a perforated bag in crisper.
Lettuce – Rinse. Store in roomy bowl lined with slightly damp paper towels. Cover and place in fridge.
Tomatoes – Store on counter top. Refrigerate when super ripe to slow ripening.
Valencia Oranges – Store on counter top 2-3 day, or store in crisper.
Avocado – Store in refrigerator if ripe, otherwise leave on counter top till ripe.
Radish – Rinse. Trim off greens, store in a baggie in crisper.
Peaches – Store on counter top till juicy 2-3 days, or place directly in to crisper.
Nectarines – Store on counter top till juicy 2-3 days, or place directly in to crisper.
This Week’s Spotlight: “Sunday Sauce” by Charley Bottino
Growing up, the single most nostalgic heart-warming meal for me is Sunday Tomato Sauce. My father’s family immigrated from Italy in the early 1900’s from a small lake village outside of Naples. They brought with them the tradition of making tomato sauce on Sundays after Church. While the kids would play outside the grandparents and the rest of the family would gather around a pot of slow-cooking sauce in the kitchen. This would start early on in the day simmer till dinner. I don’t do this every Sunday like my Dad’s family did in upstate New York to keep close to their roots, but even half a world away from the old country on the Central Coast when I have a chance to make Sunday sauce I feel my branch of the family tree connecting to my heritage.
It’s now mid summer so that means fresh tomatoes are becoming bountiful. This is the perfect time for me to set aside the end of my week to make a big pot of Italian style comfort food. I start by cutting my fresh tomatoes into 1-2 inch chunks then adding them to a kettle brought to a steady boil on medium heat with 1-3 bay leaves. Cook until the tomatoes begin to break down and the skin is separating from the flesh.
I now add salt, sugar, black pepper, crushed red pepper, any dry herbs, garlic, onion, mushrooms, and EVOO. I sprinkle in a little bit of the spice to taste then add more at the end if needed. Many people saute the garlic, onion, and mushrooms before entering the sauce, I find adding them directly enhances the flavor. Usually, I add about a half bulb to 2 full bulbs of minced garlic depending on the size of the batch. Note I’m a garlic lover and I go pretty heavy on it so add to your own discretion if you’re not so prone to ward off vampires as I am. All jokes aside, next I add whole uncut bulb of onion that I will take out at the end. This adds the flavor without having pieces in the final product. Finally, I add chopped mushrooms, usually White and Crimini but occasionally more specialty types like Oyster or Shitake. Then lastly a few tablespoons of EVOO.
This simmers on low heat throughout the day, usually being turned off at some point to simply stew in its own juices, steaming with the lid on. About an hour before serving I fish out the onion and bay leaves. With an immersion blender puree the sauce to the desired consistency. Depending on what I have on hand I might add squash, kale, bell peppers, Italian sausage, or veggie meat now. The icing on the cake is throwing in as much basil as I can get. I add the basil and any other fresh herbs at the end to retain distinct flavor. If any additional spice is needed I add now, then serve with your favorite pasta, ravioli, or spaghetti squash.
This is a rough recipe as every batch I make is different. Though delicious with hints of authenticity, my relatives would probably cringe at the idea of adding kale or vegetable protein to Sunday Sauce. None the less this meal nourishes me deep down in my feisty spicy soul, Momma Mia!
This week we invite you to make a batch of tomato sauce because in your box from SLO Veg you will receive tomatoes and basil as well as 8 ball squash and bell peppers if you feel so inclined. This is a perfect opportunity for you to make a Sunday Sauce of your own! Bon Appetit!
We wish everyone a fabulous week, we hope you love and enjoy all of your farmers fresh harvests! Cheers, Rachael and Dedicated SLO Veg Team