Dear CSA Members,

Yesterday's share should have included:

1 pound white or yellow potatoes
a pint box of tomatoes (Vancouver) or tomatillos (farm)
a large romaine, bronze arrow or green leaf lettuce
25 collard and/or kale leaves
15 green onions

TOMATILLOS.  A few of you may be new to tomatillos, which are used in green Mexican sauces and salsas.  They are usually prepare by removing the papery outer husk, rinsing to remove a waxy film on the surface of the fruit, then boiling until the skins become dull and transluscent.

Theny then can be blended with garlic, onions, chiles, salt and cilantro to make a salsa or cooking sauce.  Hotter chiles like jalepenos are usually used for a salsa, milder anaheims or poblanos for a cooking suace.

WILL SUMMER EVER COME?  We're sensing some frustration about whether the summer vegetables will ever arrive.  Well they might.  The bees have finally come out to play, and everyone should have gotten at least a teaser this week with either cucumbers, tomatoes, tomatillos and/or summer squash.  If dry weather holds for a few more weeks, the harvest of these vegetables should increase in a geometric fashion.  Keep your fingers crossed.  But there's no question that this year will go down as one of the strangest of our CSA seasons.