Crooked Fence Farm
2 tomatoes (or mixed cherry tomatoes)
1 jalapeño or other hot pepper (if desired) OR 1 green pepper for mild salsa
½ bunch of cilantro or parsley, finely chopped
1 teaspoon ground cumin
1 tablespoon lime or lemon juice
Salt and pepper to taste
Chop the tomatoes into ¼ - ½ inch dice. Sprinkle with a teaspoon of salt, and toss. Place chopped tomatoes in a colander or fine mesh sieve and set to drain over the sink or a bowl for 30 minutes. Discard drained liquid. (This salting step will give the salsa a brighter flavor and better texture).
Peel and chop the onion into a fine dice. If using a hot pepper, trim and remove seeds (to reduce spiciness) and then chop into a fine dice. Put tomatoes, onion, jalapeño, cilantro or parsley into a bowl. Season with cumin, salt, and pepper, adding more to your taste. Toss to combine and serve.
Summer Squash Soup
2 tablespoons olive oil
1 bunch scallions, finely diced
3 ribs celery, finely diced
3 cloves garlic, minced
1 1/2 pounds summer squash, split lengthwise and cut into 1/2-inch disks
1 bunch basil roughly chopped, including stems
5 cups water
Freshly ground black pepper
Fresh juice from 1 lemon, to taste
Heat olive oil in a large saucepan or saucier over medium heat until shimmering. Add scallions and celery. Season with salt and cook, stirring, until vegetables are softened but not browned, about 5 minutes. If pan starts to look dry at any point, add a small splash of olive oil. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add summer squash and cook, stirring, for 1 minute. Add half of basil, stir to combine, and add water.
Bring to a simmer and cook, stirring occasionally, until summer squash is tender but still brightly colored, about 10 minutes. Add remaining half of basil and blend soup using a handheld immersion blender or a countertop blender until it is as rough or as smooth as you like it. Season to taste with salt, black pepper, and lemon juice and serve, drizzling with additional olive oil at the table.