http://www.lawrence.com/users/photos/2012/aug/19/239794/

Happy Tuesday, folks! It’s been totally beautiful out, has it not?

I mean, clear and crisp in the mornings and just barely above 80 in mid-afternoon? Gorgeous! This was pretty much the weather I was hoping for back in June.

And my vegetable garden is responding accordingly. The tomatoes are ripening, the basil is looking fuller, my sage doesn’t look (as) burnt to a crisp.

Thank goodness for this weather!

OK, on to the food that’s actually ready to eat. Last week in our Rolling Prairie CSA, we got more melon, peppers, tomatoes, summer squash, grapes, pears and a cucumber. YUM.

To try to break the fajita rut, we made [this recipe][3] using a couple of our CSA peppers in place of the green pepper and tomatillos from the Lawrence Farmers’ Market.

http://www.lawrence.com/users/photos/2012/aug/19/239795/

They were totally fabulous! And we totally recommend them and will definitely make them again.

Though, I have some notes for those of you who plan on trying them:

– We added a whole jalapeño to the
sauce for some spice. Next time we’d
only do half or none at all. Just a
bit too spicy, but very tasty.

http://www.lawrence.com/users/photos/2012/aug/19/239796/

– We baked the portobellos in their
marinade instead of grilling them. We
put them in a 450-degree oven for
about 15 minutes. If you do this, I’d
recommend draining them on paper
towels before serving — ours were
very juicy, which made them very good but
totally dissolved our tortillas.

– A note about tortillas. We used flour
tortillas and sprouted-grain
tortillas instead of corn because
that was what we had. Corn may have
held up better to the portobellos.

Also, we served them with sliced CSA tomatoes and avocado. There were no leftovers, we totally scarfed them down!

The rest of our CSA haul was eaten in salad and out of hand. Yum!

What’d we get this week? Pears, two baby melons, spicy peppers, sweet peppers, mushrooms, grapes and basil.