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[Note: This is a tentative list. We may not get all of these items at our pick up. Then again, we may get more than this!] 
RED ONIONS | 3 piecesGREEN PEPPERS** (long and bellvarieties) | 3 piecesZUCCHINI | 1 pieceLETUCE MIX | 1 bagPARSLEY | 1 bunchCARROTS | 1 bunchPURPLE POTATOES | 2 lb bag
Fruit Share
Another week, another bountiful box ofveggies. Isn’t summer great? As thedays heat up, are you staying cool andout of the kitchen? Or cooking up sometasty morsels with your weekly box.Drop me a line and let me know what’scooking!Check out our new Lewis Waite corneron the reverse of this newsletter. We inthe core group are avid Lewis Waitefans. It’s a great way to pick up somefarm fresh eggs if you can’t make it toSaturday’s market. And as Diane andKevin have shown us, their bread iswonderful (I’ve written about it before inthis very space, though not aseloquently). If you’ve been ordering fromLewis Waite, let me know what you loveand why. Any format. A line or two willwork!
Until next week…xo,Tracy 
Blistered Green Peppersw/Sherry Vinegar 
August 13,2009 / Week ELEVENThis Week’s Produce
Newsletter 
Note from the Editor 
www.sunnysidecsa.com(718) 670-7354
Wanna contribute something? 
email: newsletter@sunnysidecsa.com 
Via NY Times via Paula Wolfert 
Ingredients:
2 to 2 1/2 pounds sweet or mildly hot greenpeppers, any combo.3 tablespoons olive oil, duck fat OR bacon fat2 teaspoons sherry vinegar, more to tasteSalt and freshly ground black pepperFreshly cracked coriander seeds (optional)Directions:1.If using bell peppers, peel with a vegetablepeeler. Steam whole peppers for about 8minutes, just until softened. Set aside untilcool enough to handle, then remove stemsand seeds, working gently to limit breakage.Cut peppers into large pieces and set asideto dry on paper towels. (Recipe can bemade up to 8 hours in advance.)2.Just before serving, heat fat in a large skillet(not nonstick) over high heat. Add peppersand stir-fry until skins blister and brown, 3 to5 minutes. Transfer to a large serving dishand sprinkle with vinegar, salt and pepper.3.Taste and adjust seasonings. If desired,sprinkle with coriander. Serve immediatelyor at room temperature.
UFO PEACHES | 1 bagThey’re back!**
BOX NOTESThe long green peppers are supposed to besweet, but in past years we've found thatone or two may be hot, so please check firstbefore cooking with children.
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