CSA Week 12 - Tomato Season

Now we're talking - we're getting heirloom tomatoes from the farm. We're still a little overboard on peppers, though I invented a stuffed pepper variant tonight. I was trying for something like tamales in peppers (instead of corn husks), but it was a little too soupy inside. I made a small amount of polenta, mixed it with leftover corn, a tiny bit of leftover sausage, chopped tomato, minced basil, a little grated cheddar and sautéed onion and garlic - and that got stuffed into the peppers. To speed things up, I actually cooked the peppers in the "waver" for about five minutes, before the stuffing and baking. Delicious, but not quite what I envisioned.

• 4 ears corn
• green beans
• 1 pint Ping Pong tomatoes (red)
• 1 quart small brown tomatoes (there was a name, I can't remember what though)
• 2 Black Brandywine Tomatoes
• 6 sweet red Italia peppers
• 2 poblano peppers
• lettuce
• swiss chard
• 1 cucumber
• 1 onion
• 1 head garlic
• basil

Tonight, I think we'll have corn on the cob and a tomato tart. I made a peach & blueberry pie over the weekend, and there was enough leftover pie crust for a tart shell, which is sitting in the freezer waiting for something wonderful to happen.