As I mentioned last week, our second planting of Sweet Peppers is starting to ripen and you will get some in your boxes today.  In addition to the Gypsys and Flamingos that you've been getting this season, you may see yellow, orange or red Italian frying peppers.  These are "bull's horn" or Corno di Toro types -- they look like hot peppers, but are 100% sweet.

Apples make their first appearance in your boxes this week: tangy-sweet Gravensteins.  These are a summer apple with a short season and we have just a dozen trees.

Large boxes are getting a bag of Tomatillos this week.  These paper-husked fruits are the main ingredient of the green salsa (salsa verde) that is ubiquitous in taquerias.  Cousins of tomatoes, they have a tangier flavor and while they can be eaten raw, they are almost always cooked.  The best way is to roast them in a pan until they are browned on at least two sides -- much how you would roast peppers except that you need something to catch the juices.

Recipe:  Summer Vegetable Smoothie
Tired of chopping tomatoes and cucumbers for your summer salad?  Why not just throw them in the blender instead and drink the salad? This is similar to gazpacho, but cornier.  Serve cold or at room temperature.

Core 2 lbs. of tomatoes and cut into quarters.  Cut the kernels off 2 ears of corn.

Dice 1 small onion.  Mince 1 clove of garlic.  Heat 2 T. olive oil in a small skillet and saute the onion until soft, then add the garlic and cook another 3-5 minutes.

Core 2 sweet peppers and remove the seeds.  Pull the leaves of 1 bunch of basil.

In a food processor or blender, puree all the ingredients along with a slices of bread, crust removed (you can use stale bread).  Add 3 T. olive oil and 1 1/2 T. red wine vinegar, and puree again briefly.

Season with salt and pepper.  Allow to sit for 1 hour before serving.