Week 5 CSA Newsletter 2019
July 21-27, 2019 | “A” Week
IN YOUR VEGGIE BOX THIS WEEK:
HEAD LETTUCE ~ Put your head lettuce in a Debbie Meyer Green bag right away and leave it in the fridge. Use within a week. Lettuce falls into the category of “danger zone veggies” — ie they are in danger of rotting more quickly than other items. So use your lettuce early on in the week for maximum efficiency. When ready to eat, wash, spin dry in a salad spinner.
RED LONG TROPEA ONIONS ~ Cut the tops off. The tops can be chopped off and frozen in 1-inch segments in a Freezer bag! Add them to chilis, chicken noodle soup, salad, Mexican dishes.The bulbs of the onions should be stored in the fridge, since they have not yet been cured/dried. They will last about 2-3 weeks.
ORANGE CARROTS ~ Cut the tops off the carrots right away and use them for pesto, hummus, or the famous frozen green cubes. Store the roots in a bag in your crisper for 3 weeks.
RADISHES (WITH GREENS) ~ Remove radish leaves if they are still attached. Store the unwashed greens in a loosely wrapped plastic bag in the crisper bin of your refrigerator and eat them ASAP. (Try them wilted with a scrambled egg sandwich). Store radish roots dry and unwashed in a plastic bag in the refrigerator for 1 week. I like to sprinkle the red roots with a little salt and just eat them raw! They’re also amazing when pickled. Or try them roasted on a sheet pan with potatoes and carrots. (They taste almost like potatoes).
KALE ~ Store kale in a Debbie Meyer Green bag and place in your fridge. Try to use it within 5 days as it will get limp. Slice out the rib and saute the leaves. Or chop them fine and add to salads. I like to blanch and freeze and add them to soups/stews/green cubes. They’re also good for kale chips.
ZUCCHINI ~ Store zucchini in your fridge crisper drawer in a Green bag. When you’re ready to eat it, cut the ends off. (The ends are also edible by the way. Google it!) Peel if desired. If the zucchini is large, cut long-ways, and scoop out the seeds inside. Then dice. Zucchini is also good for making “stuffed zucchini boats!”
KOHLRABI (extra) ~ Take the green tops off the bulb (put them in a plastic bag in the fridge and treat them like kale). The bulb can be placed unbagged in your fridge like cabbage. When it’s time to eat, cut the tough peel off with a Chef’s knife. Then chop the crisp inside into slices and eat raw. Or grate it for a cole slaw.
HAKUREI SNACKING TURNIPS (WITH GREENS) ~ These are NOT like normal turnips. Cut the tops off these guys and save them in a separate bag. You can add the greens to the famous “frozen green cubes” recipe or add them to soups and stews. The white roots can go in a plastic bag in the fridge and store for 2-3 weeks. They are delicious raw. You can grate them, roast them, grill them, or pickle them.
BASIL (extra) ~ Basil should be stored at room temperature wrapped in a paper towel. If there a still stems, place them in a glass of water like a flower. They will keep for a few days so use them quickly. Basil can be used for pesto (and then frozen). You can also freeze basil in ice cubes of water.
FRUIT SHARE
PEACHES ~ If the peaches are still hard, leave them out on the counter top until they ripen and soften up. Then refrigerate in a plastic bag. Once you refrigerate them, you stop the ripening process.
BLUEBERRIES ~ you’ll be getting a pint of blueberries this week from Michigan — sourced through Ben’s connections as a fruit grower. I’m pretty sure you’ll just eat these out of hand in about 5 minutes. If for some reason you don’t eat them right away, refrigerate immediately.
BLACKBERRIES ~ a half pint portion. Short shelf life. So eat them fast. To keep them lasting longer, try dousing them in a vinegar bath — 8 cups water to 1 cup vinegar. (The vinegar kills off any of the spores). Then dry and store in fridge.
MADDIE & BELLA COFFEE: Ethiopia Harrar
WEBER RANCH EGGS: It’s “A” week!
CHEESE ~ Black Rock hard cheese, Lacey AuGlaize hard cheese, Gouda (goat) from Turkeyfoot Creek
WEEK 5 ANNOUNCEMENTS
- Watch our weekly Live Unboxing video this Tuesday around 8 PM inside the private Facebook group. Cadie Jardin, our CSA coach and dietitian, will show you what’s in the box, share storage tips and ideas for how to use your product. You can find the Facebook group at this link.Only CSA members or paying members of the Academy can access this group.
- SLF Tshirts are for sale this week at your sites. Bring $10. Adults Sizes S, M, L, XL
- Buy your Taste of the Farm Dinner tickets now. We’ve scheduled this paid dinner event for Sunday, September 8, from 6-9 PM. 24 tickets still available. Price: $75 each. Or buy a reserved table for 8 at $600. See details in our article below. Purchase your tickets online here.
- BULK BLUEBERRY sales are now closed for the year. An astounding 84 boxes were ordered! (That’s 840 lbs). Due to the large size of the order, I will have to break it up into two. We don’t have enough space in our cooler to accommodate it all. Half of you will be getting your box this week. Half will be getting it week 6.
- WORKSHOP: Pesto with a Pestle is this coming July, 27, at our farm from 2-4 PM. Sign up for the class and learn how to use a mortar and pestle to make an amazing pesto! We’ll make plenty to take home! Instructor is Diane Rogers. ORDER HERE: Workshop plus BYO pestle: cost is $45.
Pesto Day with basil herb. Photo credit: Andrea Harrison
This Year’s Photo Challenge: HERB THEME
Beginning Monday, July 22, we are running a 4 week Herb Challenge! And we want to invite YOU to participate.
Our goal with this challenge is to teach our CSA members all kinds of ways to use fresh herbs. Several times a week, Cadie and Corinna will be posting images or short tutorials in our facebook group designed to teach you different exit strategies for fresh herbs. So whether it’s the herb “extras” you get at the site each week, or the potted nemesis you took home week 1… we want to help you master your herb skills. By entering this challenge, you are showing your willingness to experiment and learn — it is NOT for herb masters! It is for ANYONE.
How It Works:
The Challenge runs 4 weeks from July 22 – August 24.
Your assignment is to post ONE picture per week featuring your fresh herbs in our CSA Facebook group. Cook something with the herb. Find an unusual way to to use it. Practice making something we taught you that week… Tell us in the description which herb you’re using and how you’re using it.
To qualify for the prize, you must post FOUR separate times during the month’s challenge. You must also be a current CSA member.
So that I can find and count your entries, hash-tag your photo #slfherbchallenge
When you post, you give us permission to use your photos for marketing purposes or other content creation in Shared Legacy Farms. Winners will be chosen based on photo quality, as well as creativity in culinary use. (i.e. I won’t choose 3 pesto pictures, even if they’re all beautiful).
Prizes:
1st place ~ $100 next year’s Veggie membership
2nd place ~ $75 off next year’s Veggie membership
3rd place ~ $50 off next year’s Veggie membership
The fun begins this Monday! Start experimenting!
FARMER KURT’S FIELD NOTES ~ WEEK 5
Well Update: I’m not gonna lie. The well has caused me great stress over the last week. It’s STILL not done. We’ve run into a few hiccups. First I’m missing a plate for the generator head section. I’ve been on the phone trying to find one all week, waiting on guys to call me back, the usual run around. Lucky for us, my brother Arik is a machinist, so I finally decided to just have him build it for me instead of twiddling my thumbs. We’re also waiting for the correct tachometer and VFD panel to arrive. Little things that I never dreamed would be causing any issues are what is causing the hold-up — all on the hottest week of the year.
Luckily, we’ve been getting rain here and there to take the edge off the water pressure. Still, I found myself hitching up a water tank to my transplanter last week and driving over my beds to try and water my newly seeded carrot bed (see picture above). This is the backup plan if we get desperate, although it’s certainly not something I can do long-term. I’ll be glad when this whole project gets tied up with a bow. It certainly has turned into a quite a story.
Speaking of those carrots… they are not wanting to germinate. I have half a mind to just tear it all up and start over. Getting them to germinate in this heat is not ideal. I tried using a crust buster to coax them out of the ground. The problem is that our soil has a hard crust on top (dried from the hard rains, followed by max heat). Those delicate green seedlings have a hard time popping through that crust. So I ran a crust buster over it to help. (See my demo video below). This tool is something I made myself after learning about it from a sugar beet farmer. It pokes holes in the soil without disturbing the carrot tops. I’m hoping it will give some gaps to those baby carrots trying to emerge from the ground. If I don’t see anything by this weekend, I’m tearing it out and starting over.
Carrot shortage: Our current carrot crop (the one that’s been feeding our CSA boxes) was planted before the big rains of the spring. We are “living off” these for now, but may only see 1-2 more week’s worth. I wasn’t able to plant carrots in early June as originally planned due to the Flood Apocalypse. So just to warn you… that means there will be a gap in carrots for part of August and September. I am going to plant carrots like hell now so we have them every week possible, as well as going into the winter. I’m also toying with the idea of “buying in” some carrots from Wayward Seed farm (part of my organic cooperative).
Heat wave: Because of the heat this week, I really tried to protect my crew. We worked in the mornings and late into the evenings, taking a Siesta during the hottest part of the day. With lower temperature days forecasted for next week, I put off the planting of fall crops until then. This week, I spend prepping for the next big transplanting push. We’re cleaning up beds (that means pulling out old plants and/or weeding).
We’re starting to harvest our own summer squash at last. The first planting looks strong. Zucchini is one of those things you have to stay on top of every 2 days, or it gets away from you. Broccoli is starting to head out, but it’s spotty. I always have trouble getting it to come on all at once. It will likely show up in the extras rotation, as I doubt I will get enough for everyone to have some at once. I’m still waiting for the napa cabbage heads to size up they’re not quite fully formed. Celery looks great. Tomatoes are going to be a HUGE crop this year — just late. I found a tomato horn worm yesterday chomping away at my plants. Soon we’ll go hunting for them with the boys. We like to collect them in 5 gallon buckets and then feed them to the chickens.
My wife has created a ridiculous contest around trying to sell more tshirts than me at her pick up sites. Although it is true that I am WAY in the lead, feel free to resist choosing sides.
Until next week! Farmer Kurt
Napa cabbage “bolting” into a tower of flowers.
Bolting Veggies!
One of my favorite stories to tell from my rookie farm days was when I walked out to our small family garden and spotted my strange-looking lettuce. I ran to find Kurt.
“Kurt, this is so cool! Our lettuce is making a tower!”
To which he responded with a chuckle: “No Corinna, that’s just bolting.”
Bolting?…
All the lettuce I’d ever seen looked like short, squat heads you find in the grocery store. Now here was a lettuce specimen growing 4 feet tall!
So what is bolting?
Bolting refers to the process of a plant “going to seed.” The goal of every form of life — plants included — is to propagate itself — i.e. make more seed. A lettuce head, if not harvested, will eventually begin to form its seed head. It does this by growing taller and taller, and then shooting out a spray of flowers, which hide the seeds.
Bolting is often caused by hot temperatures, but it will also occur if you simply wait long enough and don’t harvest the vegetable. Once a lettuce begins to bolt, it tastes bitter.
This same phenomenon occurs with several other plant varieties: Arugula, broccoli, Swiss chard, bok choy, Napa cabbage, spinach, radishes, basil, turnips, even carrots. Often the flowers are edible. If the plant successfully reaches the flowering stage, it may drop its seeds, leading to future lettuces in that location that have “seeded themselves.”
This time of year, when the temperatures shift to record highs, it is not uncommon to walk the fields and see spring vegetables starting to bolt. When this occurs, they are essentially “junk” and become part of our compost heap.
24 Tickets Left for Farm Fundraiser Dinner
Get your tickets now for the Taste of the Farm dinner event served right in our fields. The date is Sept. 8 (Sunday), from 6-9 PM. Cost is $75 per ticket. (Does not include alcohol). You can also get a table for 8 at $600.
The evening is designed to celebrate our season and bring together the many players who help make our farm a success. Walk our fields while sipping our non-alcoholic cocktail drink (or BYO wine or beer), take a self-guided tour of farm, graze on appetizers, then join us for a sit-down meal served “family style” right in our fields with a beautiful view.
Order your tickets online here.
This event is also a fundraiser for Bistro 163, Food for Thought, and Jewish Family Service Food Bank. All our chefs and food partners have agreed to donate their products and services so we can make a larger donation to our charities!
WEEK 5 RECIPES
Members: You can download these recipes separately as a PDF inside the Membership Academy. Look under the RECIPES course section, Week 5.
Shaved Turnip and Radish Salad with Poppyseed Dressing
Adapted from Splendid Table (www.splendidtable.com)
Serves 4
Ingredients:
¼ cup EVOO
2 Tbs apple cider vinegar
Grated zest of 1 organic lemon
1 tsp Dijon mustard
½ shallot, diced
1 Tbs poppy seeds
1 tsp raw honey or pure maple syrup
Fine sea salt
2 turnips, peeled, tops removed
4 medium radishes, tops removed
1 small bunch watercress
1 bunch asparagus, as young as possible
3 Tbs minced fresh chives
Directions:
Whisk the olive oil, vinegar, lemon zest, mustard, shallot, poppy seeds, honey, and a pinch of salt together in a small bowl.
Using a mandoline, slice the turnips and radishes into thin translucent rounds. Put them in a large bowl and add the watercress. If the asparagus are large, slice them in half and add them to the bowl. Pour the dressing over and fold gently to combine.
Season with more salt if needed, arrange on plates, and sprinkle with the chives before serving.
Roasted Hakurei Turnips and Radishes
Adapted from Just a Little Bit of Bacon (www.justalittlebitofbacon.com)
Total time ~25 minutes Serves 4
Ingredients:
1 bunch radishes
1 bunch Hakurei turnips, or other mild salad turnips
3 Tbs EVOO
1 tsp kosher salt
Directions:
Move the rack in the oven to the lower middle position. Place the roasting pan in the oven. Preheat oven to 425F.
Slice the greens off the turnips and radishes. Scrub the turnips and radishes well to remove all the dirt and grit from the vegetables, and rinse the greens repeatedly until they are grit free. If you left a little bit of the stem on the radishes and turnips, make sure you clean around it well since dirt collects there. I find scraping around the stem as I wash cleans it up nicely.
Cut the turnips and radishes into wedges. Halve the small ones, and quarter or sixth the larger ones. In a large bowl, toss the vegetables with 2 tbsp of olive oil and 1/2 tsp of salt. Pour the vegetables into the roasting pan, arranging them so most have a flat side down in the pan. Roast for 15 minutes, stirring and turning the vegetables at 7 minutes.
Dry the washed greens to remove most of the water. Roughly chop the greens into bite-sized pieces, then toss them in the large bowl with the rest of the olive oil and the salt. Pull the roasting pan out of the oven, turn and stir the vegetables again and then make a space for the greens. Spread out the greens in the space and return the pan to the oven. Roast for 5 minutes more.
Pickled Radishes
Adapted from Epicurious (www.epicurious.com)
Makes 6 servings
Ingredients:
10 red radishes, trimmed, unpeeled, quartered
10 garlic cloves
1 tsp whole black peppercorns
2 cups distilled white vinegar
1 tsp kosher salt
1 tsp sugar
Directions:
Combine first 3 ingredients in a clean 1 quart glass jar. Add vinegar, salt, and sugar.
Cover; shake until sugar and salt begin to dissolve.
Refrigerate for at least 3 days, shaking once a day.
Can be made 1 month ahead. (The flavor mellows the longer the mixture pickles.) Keep chilled.
Carrot, Radish and Ginger Salad
Adapted from Healthy Seasonal Recipes (www.healthyseasonalrecipes.com)
Total time ~ 15 minutes Makes 5 cups
Ingredients:
2 Tbs unseasoned rice vinegar
1 Tbs reduced-sodium tamari or 2 teaspoons coconut aminos
2 tsp pure maple syrup, dark or amber
1 tsp finely grated ginger root, preferably grated with a rasp-style grater
¼ tsp granulated garlic
¼ tsp salt
1 Tbs EVOO
3 cups julienne cut or shredded carrots (about 5 large)
1 cup julienne cut watermelon radishes, or any variety radish including Daikon
½ cup flat leaf parsley leaves, cut into tiny ribbons or chiffonade
Directions:
Whisk vinegar, maple syrup, tamari (or coconut aminos), ginger, garlic and salt in a large bowl. Whisk in oil.
Add carrots, radish and parsley and toss to coat. Can store in the refrigerator for up to 5 days.
Tropea Onion Jam
Adapted from The Spruce Eats (www.thespruceeats.com)
Total time ~ 3 hours 30 minutes Makes 5. ½ pints
Ingredients:
2 ¼ lbs Tropea onions
¾ lb sugar (granulated)
2 bay leaves
2 to 3 cloves garlic
1 bottle red wine (good quality)
¼ lb raisins
Directions:
Gather the ingredients.
Peel the papery skins off the onions. Slice the onions in half pole-to-pole, and slice thinly crosswise. Combine the sliced onions with the sugar, bay leaves, cloves and wine in a large, non-reactive pot. Cover, and refrigerate overnight.
The next day, place the pot over medium-high heat. Add the raisins. Bring the mixture to a boil, then reduce the heat to medium and cook, stirring occasionally to prevent scorching, until most of the moisture evaporates and the jam thickens; this can take two or three hours. The jam is ready when it mounds on a spatula and liquids do not run freely.
Pour the jam into clean jars. Allow to cool to room temperature and store in the refrigerator for up to three weeks, or in the freezer for up to three months.
Spaghetti with Tropea Onions
Adapted from Acedemia Barilla (www.academiabarilla.com)
Serves 4
Ingredients:
1 lb spaghetti
12 Tropea onions
1 red pepper
1 sprig basil
1 ladle tomato sauce
Grated Parmigiano Reggiano cheese
EVOO
Salt and pepper
Directions:
Peel the onions and cut into thin slices. Sautee in olive oil. When the onion begins to turn golden, add the red pepper cut into pieces and the basil leaves (torn up by hand).
After a few minutes, thin out the sauce with a little water and tomato sauce. Adjust the salt.
Cook the spaghetti in a large pot of boiling salted water. Drain when al dente and add to the pan with the sauce.
Sprinkle with a good amount of grated Parmigiano Reggiano and freshly ground black pepper.
Kale, Potato and Carrot Curry
Adapted from Meatless Monday (www.meatlessmonday.com)
Serves 2-4
Great way to use a lot of veggies in a filling dish! It also uses a large of variety of spices, great for your palate and your health!
Ingredients:
1 Tbs coconut oil or EVOO
2 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
1 small onion, peeled and finely chopped
1 medium green chili pepper, deseeded, finely chopped (use less if you prefer less hot curry)
2 large garlic cloves, peeled and crushed
2 tsp finely chopped fresh ginger roots
4 carrots, peeled and diced (1 ½ cups of diced carrots)
2 cups peeled and diced potatoes
2 cups chopped kale (stems removed, leaves chopped)
1 cup coconut milk
2 cups water
salt and pepper
Directions:
In a wok or cooking pot over high heat, heat 1 tablespoon of coconut oil or olive oil. Stir in the ground coriander, cumin and turmeric, and cook for a few seconds, until fragrant.
Add the onion, chili pepper, garlic and ginger, and cook stirring often for 1-2 minutes.
Add the carrot, potato and kale, and cook for about 6-7 minutes stirring frequently, until the kale has wilted.
Cover with coconut milk and water, add salt and pepper, and stir well. Bring to a boil, reduce the heat to medium-high heat, and simmer covered for 30 minutes, until the potato is cooked through and tender.
Taste, and add more salt and pepper if needed. Remove from the heat, and let it stand for 5 minutes before serving.
Serve with naan bread or rice.
Zucchini, Tomato and Kale Pasta
Adapted from NutMeg Nanny (www.nutmegnanny.com)
Total time ~30 minutes Serves 4
Ingredients:
¼ cup EVOO
3 small zucchini, cut into 1-inch cubes
3 cloves garlic, minced
2 cups chopped kale
4 medium sized tomatoes, diced
¼ cup chopped fresh basil
1 pound cooked spaghetti
Grated Parmesan cheese, optional
Directions:
In a large skillet set over medium high heat add olive oil. Once the oil is hot add in zucchini.
Cook for a few minutes until the zucchini starts to soften but is not mushy. Add in garlic and kale and saute for a few minutes more.
Remove the vegetables from the heat and throw in tomatoes, basil and fresh pasta. Toss to combine and drizzle with addition olive oil if the pasta is too dry.
Serve as is or with a sprinkle of Parmesan cheese.
Balsamic Onion and Thyme Carrots
Adapted from Cooking Light (www.cookinglight.com)
Total time ~20 minutes Serves 4
Ingredients:
1 Tbs EVOO
2 cups sliced yellow onion
Dash of baking soda
½ cup water
14 ounces carrots, cut into 1 ½ inch pieces (almost one pound)
2 Tbs balsamic vinegar
1 Tbs EVOO
1 Tbs chopped fresh thyme
¼ tsp kosher salt
¼ tsp black pepper
Directions:
Heat 1 Tbs olive oil in a skillet over medium-high. Add onion and baking soda; cook 10 minutes.
Add water and carrots to pan; bring to a boil. Reduce heat and simmer, partially covered, 6 minutes.
Increase heat to medium-high; cook, uncovered, 4 minutes or until liquid evaporates.
Add vinegar, 1 Tbs olive oil, thyme, salt, and pepper. Serve and enjoy.
Sautéed Kohlrabi, Onions and Basil
Adapted from Real Food Tastes Good (www.realfoodtastesgood.com)
Serves 4
Ingredients:
1 good sized kohlrabi bulb (no stems and leaves)
½ tsp salt
½ onion, sliced
2 Tbs butter, ghee or coconut oil
1 Tbs (more or less) chopped fresh basil
Directions:
Grate the peeled kohlrabi (food processor or hand grater). Sprinkle with salt and allow to sit in a colander for 30 minutes (set colander inside a bowl).
Squeeze water out (can press with the back of a spoon, or squeeze w/ hands).
Melt butter in a saute pan.
Cook onions over medium heat until golden and stir in kohlrabi. Turn heat to low, cover and simmer for 10 minutes.
Uncover and raise heat to medium. Cook another 2 minutes.
Stir in basil and serve.
Peach, Feta, and Pecan Salad
Adapted from www.GreenValleyKitchen.com
Serves 4; Prep ~ 10 minutes
Corinna brought this to CSA members Dave & Melanie Hockin’s house this weekend, and it was a hit – even with kids!
Ingredients:
5 oz mixed spring greens
2 peaches – sliced
2 oz of feta cheese – diced
1/2 cup of pecans
2 tbs minced red onion
4 Tbs olive oil
2 Tbs white wine vinegar
1 tsp honey
salt & black pepper
Directions:
Wash and dry the mixed spring greens and set aside.
Slice peaches, dice feta and mince the red onion.
Whisk together olive oil, white wine vinegar, honey and black pepper. Add salt to taste.
Toss half the dressing over the mixed greens. Add all the rest of the ingredients to the mixed greens and toss with remaining dressing.
Peach Blackberry Crumble
Adapted from The Yellow Table (www.theyellowtable.com)
Serves 8
Ingredients:
5 large peaches (~5 cups), sliced with skin on
2 pints fresh blackberries
¼ cup flour
1 tsp cornstarch
1 tsp vanilla extract
¼ cup sugar
1 tsp lemon zest
1 Tbs lemon juice
1 cup all purpose flour
½ cup old fashioned oats
6 Tbs brown sugar
½ tsp salt
½ tsp cinnamon
1 stick unsalted butter, cut into small pieces
½ cup chopped pecans
Directions:
Set a rack in the middle of the oven and preheat the oven to 350°F. Butter an 11x7x2-inch ceramic baking dish.
Toss the peaches, blackberries, flour, cornstarch, vanilla, sugar, lemon juice, and zest in a large bowl. Pour into the prepared dish.
In a separate bowl, stir together the flour, oatmeal, brown sugar, salt, and cinnamon. Add in the butter and rub into the dry ingredients with your fingers until pea-size lumps form. Add in the pecans with your fingers, squeezing to combine.
Sprinkle the crumble topping over the fruit mixture. Bake for 35 to 40 minutes or until bubbling and golden brown on top. Let cool slightly; serve with vanilla ice cream.
This can be made a day ahead and reheated in the oven (let come to room temperature before putting the dish in the oven – otherwise the dish could break).
Blueberry Peach Salsa
Adapted from My Recipes (www.myrecipes.com)
Total time ~15 minutes Makes 3 cups
Ingredients:
1 ½ cups fresh blueberries
Zest and juice of 1 lime
1 large peach, peeled and finely diced
1 small shallot, finely chopped
3 Tbs chopped fresh basil
3 Tbs chopped fresh chives
2 Tbs hot pepper jelly
1 Tbs EVOO
Directions:
Coarsely chop half of blueberries. Toss chopped blueberries with whole blueberries and remaining ingredients.
Add salt and pepper to taste.
Serve immediately, or cover and chill up to 24 hours.